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When you are craving homemade meatballs, it’s hard to beat these simple and delicious, light and healthy Instant Pot (affiliate link) Italian Turkey Meatballs. They are a snap to prepare with just a handful of everyday, easy-to-find ingredients and cook quickly in a pressure cooker.
Enjoy them alongside a tossed green salad or atop pasta or low carb zoodles for a quick home cooked Italian dinner that’s low in carbs and calories.

How Many Calories and WeightWatchers Points in Instant Pot Italian Turkey Meatballs?
According to my calculations, each 4 meatball serving has about 213 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Recipe Ingredients
- 2 cups reduced sugar marinara sauce (I used Newman’s Own Sockarooni with 0 grams added sugar and just 70 calories per 1/2-cup serving)
- 1 pound (16 ounces) lean ground turkey
- 1 cup finely chopped onion
- 1/3 cup fat-free liquid egg substitute (or about 3 large egg whites)
- 1/4 cup panko breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Instant Pot Italian Turkey Meatballs, Step-by-Step
Step 1: Gather and prepare all ingredients.

Step 2: Lightly spray InstantPot inner pot with nonstick spray and add the marinara sauce.
Step 3: In a large mixing bowl (affiliate link), combine the remaining ingredients (ground turkey through salt and pepper) and mix well using clean hands or a large spoon.

Step 4: Shape the mixture into 20 evenly sized meatballs and nestle them in the sauce in the pot.

Step 5: Lock the lid in place and move the pressure release valve to the “Sealing” position. Cook on HIGH pressure for 8 minutes. Allow steam to release naturally for 10 minutes before moving the pressure release valve to “Venting” position and release remaining steam/pressure. Remove the lid and carefully stir the meatballs and the sauce.

Step 6: Divide meatballs between 5 plates or bowls and garnished with chopped basil, parsley, crushed red pepper flakes or additional grated Parmesan cheese, if desired.
Step 7: Store any leftover meatballs in an airtight container in the refrigerator.

Recipe Notes
To make these meatballs gluten-free, be sure to use gluten-free panko bread crumbs.
Feel free to substitute extra-lean ground beef for the ground turkey. Or try substituting half ground beef and half ground pork.
I’ve added 10 minutes to the 8 minute cook time to allow for the InstantPot to come up to pressure before the cooking cycle begins.
Serving Suggestions
Enjoy these meatballs with your favorite whole grain pasta or veggie pasta. If you are watching your carbs, serve with zucchini noodles.
Add these meatballs to a hoagie roll and top with a slice of provolone cheese and pop under the broiler until heated through and melty for a meatball sub.
Make an English muffin meatball pizza by topping a split English muffin with marinara and topping with sliced meatballs and shredded mozzarella cheese. Cook in the toaster oven or broiler until crispy and the cheese melts.

If you’ve made these Saucy Low Carb Italian Instant Pot Turkey Meatballs, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Instant Pot Italian Turkey Meatballs Recipe
Equipment
Ingredients
- 2 cups marinara sauce (I used Newman's Own Sockarooni with 0 grams added sugar and just 70 calories per 1/2-cup serving)
- 1 pound (16 ounces) lean ground turkey
- 1 cup finely chopped onion
- 1/3 cup fat-free liquid egg substitute (or about 3 large egg whites)
- 1/4 cup panko breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnishes
- chopped basil or parsley, crushed red pepper flakes, grated Parmesan cheese
Instructions
- Lightly spray InstantPot inner pot with nonstick spray and add the marinara sauce.
- In a large mixing bowl (affiliate link), combine the remaining ingredients (ground turkey through salt and pepper) and mix well using clean hands or a large spoon.
- Shape the mixture into 20 evenly sized meatballs and nestle them in the sauce in the pot.
- Lock the lid in place and move the pressure release valve to the "Sealing" position. Cook on HIGH pressure for 8 minutes. Allow steam to release naturally for 10 minutes before moving the pressure release valve to "Venting" position and release remaining steam/pressure. Remove the lid and carefully stir the meatballs and the sauce.
- Divide meatballs between 5 plates or bowls and garnished with chopped basil, parsley, crushed red pepper flakes or additional grated Parmesan cheese, if desired.
- Store any leftover meatballs in an airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) To make these meatballs gluten-free, be sure to use gluten-free panic bread crumbs. Feel free to substitute extra-lean ground beef for the ground turkey. Or try substituting half ground beef and half ground pork. I’ve added 10 minutes to the 8 minute cook time to allow for the InstantPot to come up to pressure before the cooking cycle begins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl Magazine (affiliate link), Fall 2021 Issue
More Easy Meatball Recipes for WW
- With just 5 common ingredients, these 5-Ingredient Lemon Pepper Meatballs are a snap to prepare.
- Served with creamy mashed potatoes and roasted broccoli, Crock Pot 4-Ingredient Porcupine Meatballs are a family-favorite dinner.
- Whether cooking for two, or a crowd, these Baked Meatballs with Peppers will get rave reviews.
- Crock Pot French Onion Meatballs aren’t just easy to make, they are delicious too! With just two everyday ingredients, this is the perfect recipe to toss in your slow cooker on a busy day.
- Weight Watchers Spaghetti with Chicken Meatballs is significantly lower in fat in calories because of the ground chicken that used in place of the more traditional ground beef.




