Pressure Cooker Parmesan Turkey Meatballs Recipe

pressurecooker parmesan turkey meatballs recipe
  • Yield: 6 serving plates
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

    228 g
  • Fat

    8 g
  • Cholesterol

    78 mg
  • Protein

    29 g
  • Carbohydrate

    8 g
  • Sodium

    136 mg
  • Fiber


Pressure cooker Parmesan turkey meatballs recipe. Italian spaghetti with herbed Parmesan turkey meatballs cooked in the pressure cooker. Very simple and delicious recipe. Do you like to cook meatballs in a pressure cooker? If so, you may like also Italian Turkey Mini-Meatball Sliders

Pressure Cooker Italian Turkey Mini-Meatball Sliders Recipe

Makes 10-15 servings

Ingredients: 2 16 oz (480 g) each) bags frozen turkey meatballs, 2 24 oz (720 ml each) jars marinara sauce, 1 14½ oz (435 ml) can reduced-sodium fat-free chicken broth, 2 tablespoons balsamic vinegar, 12 Hawaiian rolls,  halved, then split horizontally, 6-12 slices Mozzarella cheese, quartered, 24 fresh basil leaves

Instructions: Grease 5-7-quart (5-7 L) pressure cooker with olive oil cooking spray. Add one frozen turkey meatballs and pour over one jar marinara sauce. Add the remaining bag of turkey meatballs and pour over the other jar marinara sauce. Pour in chicken broth and balsamic vinegar. Stir well.

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 18 minutes.

Remove the pot from the heat. Open the pressure cooker, using the Quick Release method. Gently stir and allow meatballs to stay for 5-10 minutes.

To assemble the sliders, place 2 turkey meatballs and a spoonful of cooked sauce on each roll bottom half. Add a slice or two of mozzarella cheese and fresh basil leaf, then replace the top of the roll. Serve turkey mini-meatball sliders warm with extra marinara sauce on the side.

Pressure Cooker Parmesan Turkey Meatballs Recipe


  • For Meatballs:
  • 1½ pounds (720 g) ground lean dark meat turkey
  • 1/2 cup plain dry breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons onion powder
  • 1/2 teaspoon dried Italian herb blend
  • 1/4 cup (60 ml) milk
  • 2 tablespoons ketchup
  • 1 large egg, beaten
  • 1/4 teaspoon freshly ground black pepper, 2 pounds (960 g) fresh pasta, such as spaghetti
  • For Sauce:
  • 1/4 cup (60 ml) olive oil
  • 3/4 cup chopped yellow onion
  • 1 rib celery, chopped
  • 1 large carrot, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 28 oz (840 ml) can crushed tomatoes
  • 14 oz (420 ml) can diced tomatoes in juice, undrained
  • 3 oz 990 g) package sundried tomatoes
  • 1 cup (250 ml) dry red wine
  • 1 cup (250 ml) water
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup finely chopped fresh basil
  • 3 tablespoons finelly chopped parsley
  • sea salt


Step 1

Place ground turkey meat in a large bowl. Make a well in the center of it, then add remaining meatball ingredients, except spaghetti. Gently mix all ingredients with your fingers until thoroughly combined.

Step 2

Shape turkey mixture into 2-inch (5 cm) balls. Place on a waxed paper-lined baking sheet. Refrigerate, uncovered, until ready to use.

Step 3

heat olive oil over the medium-heat in 5-7-quart (5-7 L) pressure cooker. Add chopped onion, celery, and carrot, then reduce heat to medium and cook, stirring occasionally, until softened, for about 2 minutes. Add the garlic and cook for further 30 seconds. Add remaining sauce ingredients. Bring to a boil for 30 seconds.

Step 4

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 15 minutes.

Step 5

Meanwhile, bring a large pot of salted water to the boil over medium-high heat. Add pasta and cook in boiling water until spaghetti is al-dente.

Step 6

Remove the pressure cooker from the heat. Open, using the Quick release method. Using an immersion blender, puree the mixture in the pot. Season with salt and black pepper.

Step 7

Bring the sauce to a high simmer over medium heat. Add the meatballs, one at a time. Close pressure cooker and lock the lid. Set burner heat to high pressure. When the pressure reaches high pressure, reduce heat to low. Set timer to cook for 5 minutes.

Step 8

Using a colander, drain the spaghetti onto dinner plates. Top with cooked sauce and turkey meatballs. Sprinkle with grated parmesan cheese.

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