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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.

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Fresh cooked Italian turkey Instant Pot meatballs topped with fresh basil in white serving dish.
InstantPot Italian Meatballs with fresh basil

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.

Ingredients including a package of lean ground turkey, liquid egg substitute, onion, pano bread crumbs, marinara sauce, garlic powder and Italian seasoning on granite.
Ready to make the meatballs

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.

Combining ingredients in mixing bowl for making turkey meatballs.
All mixed and ready to roll the meatballs

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

Twenty uncooked Italian turkey meatballs in marinara sauce in Instant Pot.
Add the formed meatballs to the marinara sauce

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.

Fresh cooked Italian turkey meatballs in marinara in Instant Pot.
Gently stir meatballs with sauce before serving

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.

Italian Turkey Instant Pot Meatballs garnished with fresh basil in small white bowl.
InstantPot Italian Turkey Meatballs with fresh basil

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.

White bowl filled with Italian Turkey Meatballs topped with fresh basil leaves.
Easy InstantPot Italian Turkey Meatballs

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.

5 from 1 vote

Instant Pot Italian Turkey Meatballs Recipe

By Peter | Simple Nourished Living
These Italian turkey meatballs are a snap to prepare and cook quickly in an Instant Pot (affiliate link), making for a simple Italian dinner when paired with whole grain pasta, veggie pasta or low carb zucchini noodles.
Prep: 20 minutes
Cook: 18 minutes
Pressure Release: 10 minutes
Total: 48 minutes
Servings: 5
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Just enter your email and get it sent to your inbox!

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

Serving size: 4 meatballs
WW Points: 2
Check your WW Points for this recipe and track it in the WW app.
(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

Serving: 4meatballs, Calories: 213kcal, Carbohydrates: 15g, Protein: 24g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 68mg, Sodium: 711mg, Potassium: 573mg, Fiber: 2.5g, Sugar: 5g, Vitamin A: 504IU, Vitamin C: 9mg, Calcium: 60mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

Recipe source: Hungry Girl Magazine (affiliate link), Fall 2021 Issue

More Easy Meatball Recipes for WW

About Peter Morrison

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5 from 1 vote (1 rating without comment)

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