Instant Pot Italian Turkey Meatballs Recipe
These Italian turkey meatballs are a snap to prepare and cook quickly in an Instant Pot, making for a simple Italian dinner when paired with whole grain pasta, veggie pasta or low carb zucchini noodles.
Servings: 5
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, 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.
(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