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Instant Pot Turkey Meatballs

Turkey Meatballs on a white plate with cranberry sauce

Moist, tender turkey meatballs filled with holiday flavors and served with a side of Cranberry Jalapeno Sauce

Ingredients

For the Turkey Meatballs

Optional for topping:

Optional for serving: 

Instructions

For the Turkey Meatballs

  1. In a large bowl, add ground turkey, breadcrumbs, onion, parmesan cheese, garlic, egg, parsley, basil, sage, salt, and pepper.
  2. Gently mix by hand, just until combined.
  3. Using a small cookie scoop (about a 2 teaspoon scoop), form meat into balls.
  4. Pour 1 cup water into the pressure cooker pot and place a trivet inside.
  5. Arrange meatballs in a circular pattern on top of the trivet.
  6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  7. When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
  8. Serve hot with a side of dip or on top of a bowl of mashed potatoes

Freezer Instructions

  1. Prepare meatball mixture and place balls on a cookie sheet.  Set in the freezer until frozen then place in a freezer safe ziplock bag.
  2. When ready to cook, arrange frozen meatballs on a trivet as directed above.
  3. Cook at high pressure for 7 minutes and continue with step 7.

Notes

To make Fried Sage Leaves

  1. Heat 1/2 – 1 inch of olive oil or ghee in a skillet just until shimmering.
  2. Add sage leaves one at a time, don’t overlap.  Fry until crisp, about 15 – 20 seconds, then use a fork to flip and crisp the other side.
  3. Remove and place on paper towels, sprinkle immediately with a pinch of salt.  Repeat with more sage leaves, adding more oil or ghee if needed.

To make Cranberry Jalapeno Sauce

  1. Add 1 seeded and diced jalapeno to Instant Pot Cranberry Apple Sauce and cook as directed or add 1 seeded and diced jalapeno to already prepared Cranberry Sauce

Keywords: pressure cooker, instant pot, meatballs, easy dinner