Pressure Cooker Baked Turkey Meatballs Recipe

2022-12-14
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    83.2
  • Carbohydrates

    5.7 g
  • Cholesterol

    38.9 mg
  • Fat

    3 g
  • Fiber

    0.2 g
  • Protein

    8.2 g
  • Saturated Fat

    0.9 g
  • Serving Size

    1
  • Sodium

    68.3 mg
  • Sugar

    0.3 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0.1 g
  • Potassium

    8 mg
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Pressure cooker baked turkey meatballs recipe. Homemade turkey meatballs with creamy tomato sauce baked in an electric pressure cooker. Serve over cooked pasta, if desired. Looking for more quick, easy, and tasty pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes

Welcome to our deliciously easy pressure cooker baked turkey meatballs recipe! In this post, we’ll guide you step-by-step through the process of creating mouthwatering homemade turkey meatballs that are perfectly cooked in a pressure cooker.

These tender and flavorful meatballs are then paired with a creamy tomato sauce that will have your taste buds dancing with delight.

So, let’s get started on this culinary adventure and learn how to achieve homemade perfection with our pressure cooker-baked turkey meatballs!

Turkey Meatballs Ingredients and Preparation:

Now that we’ve introduced our pressure cooker baked turkey meatballs recipe, it’s time to dive into the first step: preparing the homemade turkey meatballs. This step-by-step guide will ensure that you create mouthwatering meatballs that are bursting with flavor.

To begin, gather your ingredients: ground turkey, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, an egg, salt, and pepper. In a large mixing bowl, combine all of these ingredients and mix them together until well combined.

The breadcrumbs will help bind the meatballs and keep them moist. Once the mixture is thoroughly mixed, it’s time to shape the meatballs. Take small portions of the mixture and roll them into balls, about 1 to 1.5 inches in diameter. You can use your hands or a cookie scoop to make this process easier.

Place the shaped meatballs on a plate or baking sheet lined with parchment paper. Repeat this process until all of the mixture has been used. Now that your meatballs are ready, it’s time to move on to the next step: making the creamy tomato sauce. Stay tuned!

Making Tomato Sauce:

Now that we have our delicious homemade turkey meatballs ready, it’s time to move on to the next step: making the creamy tomato sauce. This sauce will add a burst of flavor and creaminess to perfectly complement the meatballs. To start, you’ll need a few key ingredients: olive oil, diced onions, minced garlic, tomato paste, crushed tomatoes, heavy cream, dried basil, dried oregano, salt, and pepper.

Heat a drizzle of olive oil in your pressure cooker and sauté the diced onions until they become translucent. Then, add in the minced garlic and cook for another minute until fragrant. Next, stir in the tomato paste and let it cook for a couple of minutes to develop its rich flavors.

Now, it’s time to add the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Give everything a good stir to combine all the flavors. Secure the lid on your pressure cooker and set it to cook on high pressure for about 5 minutes.

Once the cooking time is up, carefully release the pressure and open the lid. Stir in the heavy cream to create that luscious, creamy texture. Your creamy tomato sauce is now ready to be poured over the meatballs. The combination of the juicy meatballs and the velvety tomato sauce will make your taste buds dance with joy.

Stay tuned for the final part: serving and enjoying these mouthwatering pressure cooker-baked turkey meatballs!

Serving Pressure Cooker Baked Turkey Meatballs:

Now that you have your perfectly cooked pressure cooker-baked turkey meatballs and creamy tomato sauce, it’s time to serve and enjoy this mouthwatering dish! Here are a few tips to make the most of your meal. First, carefully arrange the meatballs on a serving platter, making sure to showcase their golden brown exterior.

Then, generously ladle the creamy tomato sauce over the meatballs, allowing it to cascade down the sides. The vibrant red color of the sauce against the tender turkey meatballs is truly a feast for the eyes. To enhance the flavors even further, sprinkle some freshly grated Parmesan cheese on top.

The salty and nutty notes of the cheese will complement the richness of the sauce and add an extra layer of deliciousness. Now, let’s talk about the perfect accompaniment for these delectable meatballs. Cooked pasta, such as spaghetti or penne, is an excellent choice. The al dente texture of the pasta pairs beautifully with the tender meatballs and helps soak up the creamy tomato sauce. You can also opt for a bed of fluffy mashed potatoes or crusty bread to soak up all the flavors.

Finally, garnish your dish with a sprinkle of fresh basil or parsley for a pop of freshness and a touch of vibrant green. And there you have it! A plateful of pressure cooker-baked turkey meatballs with creamy tomato sauce that is sure to impress your family and friends. So go ahead, dig in, and savor every bite of this homemade perfection!

Pressure Cooker Baked Turkey Meatballs Recipe

Ingredients

  • 1 pound (480 g) ground turkey
  • 1 large egg, beaten
  • 1/2 cup plain breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, peeled and chopped
  • 28 oz (840 ml) can whole tomatoes, drained and chopped
  • 1/2 cup (125 ml) chicken broth
  • 1/4 teaspoon grated nutmeg

Method

Step 1

In a large mixing bowl, combine ground turkey meat, beaten egg, breadcrumbs, cheese, oregano, rosemary, black pepper, and 1/4 teaspoon salt. Mix well, then form the turkey mixture into 12 balls. Set aside.

Step 2

Melt the butter in a 6-quart (6 L) electric instant pot turned to the browning function. Add chopped onion and cook, stirring often, until translucent, for about 3 minutes.

Step 3

Stir in chopped tomatoes, chicken broth, and remaining salt. Drop the meatballs into the tomato sauce.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Step 5

Using the Quick Release method, bring pressure to normal. Unlock and open the lid. Stir in ground nutmeg. Serve over cooked pasta.

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