Photo Credit: Elizabeth Newman
You guys loved our slow cooker meatballs so much, we adapted them to the Instant Pot! You’ll be shocked at how quickly you can create these super-succulent meatballs. We love the instant pot for this recipe too – because of the saute function, you can build an extra flavorful sauce.
Instant Pot Turkey Meatballs
For The Sauce:
- 1 tablespoon olive oil
- 1 red onion diced into 1/2″ pieces
- 3 large cloves garlic smashed and peeled
- 1 teaspoon dried oregano
- Pinch of red pepper flake optional
- 1 teaspoon kosher salt
- Two 28-ounce cans crushed tomatoes
- 1 3 inch piece Parmesan cheese rind (optional, but recommended!)
- Sprig of basil optional
For The Meatballs:
- 1/2 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan cheese plus more for serving
- 1 teaspoon kosher salt
- 1/2 cup whole milk
- 1 large egg
- 2-3 cloves garlic minced or microplaned
- 1 pound ground dark turkey meat
- 1 pound sweet Italian turkey sausage links casings removed
- Set the function of your Instant pot to “saute”. Once hot, add the olive oil and onion. Stir until the onion pieces start to get translucent and soft, after about 2 minutes. Add the garlic, oregano, and the pepper flakes if using. Stir until fragrant, for another minute or so.
- Turn off the saute function, and add the crushed tomatoes and salt to the pot. Stir to combine everything together, being sure to scrape the bottom of the pan with a wooden spoon for any bits that caramelized at the bottom.
- In a large bowl, combine the breadcrumbs, Parmesan, salt, milk, egg and garlic. Mix well with a rubber spatula to thoroughly combine. Add the turkey meat and turkey sausage. Using your fingers, gently mix all the ingredients until just combined. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (27 – 30 meatballs total).
- Add the meatballs to the Instant pot with the tomato mixture. If you need to make a second layer of meatballs, gently press on the first layer to submerge and add the next layer on top. It’s okay if they aren’t fully covered in sauce.
- Nestle the Parmesan rind and basil into the sauce, if using. Lock the lid onto the instant pot, and make sure the steam release valve is set to the “sealing” position. Set it to pressure cook mode on high for 8 minutes. Let the pressure release naturally for 5 minutes, and then quick release, being careful to not hold your hand over the vent to prevent steam burns.
- If the sauce looks like it needs to be reduced, you can turn on the saute function for about 2-3 minutes – make sure to not let this run for too long, as it can scorch the bottom of the tomato sauce.
- Serve hot with extra Parmesan cheese, or allow to cool to room temperature and store covered in the refrigerator for 3-4 days.
- *Cooks note: This recipe uses the pressure cooker function of the instant pot resulting in a large amount of steam that needs to be properly released from the pot. Please read all instant pot instructions carefully before using.