Instant pot turkey meatballs are flavorful, fast, and your new go-to dinner! This is the easiest weeknight dinner!
We’ve all been there: rushing to get dinner on the table after a long day of work. If you’re anything like me, the last thing you want to do is slave over the stove. My tired legs (and brain!) simply can’t take it.
Enter this instant pot turkey meatballs recipe! This is one of the easiest instant pot recipes, bursting with flavor and a short cooking time. Yes, please!
You will learn how to make meatballs so they’re not tough, packed with flavor, and how to easily adapt the recipe.
In this post, you will learn how to make the easiest instant pot turkey meatballs.
WHY YOU’LL LOVE THIS RECIPE
These pressure cooker meatballs are a go-to recipe in my house. Here are a few reasons why you’ll love them just as much as me!
- Classic comfort food, but healthy! Turkey is healthier than ground beef, but tastes just as good!
- No searing necessary. I hate cooking in the instant pot and having everything get stuck to the bottom. These instant pot meatballs require no searing. Dump straight into the sauce and let the instant pot do its thing.
- Great meal prep recipe. These meatballs travel well for work or are great leftovers for dinner. You could even freeze them so you have them on a rainy day.
- Super versatile. Enjoy this recipe with spaghetti or vegetable noodles, pasta sauce, or gravy. You can fully customize this recipe to make it what you want!
- One-pot recipe. Besides the bowl you use to combine the meat mixture, you just dump it into the instant pot and let it do the work for you. Fewer dishes = happy life.
INGREDIENTS
One of the reasons this is a great recipe is the simple ingredients!
GROUND TURKEY: I like to use 93% lean/ 7% fat to keep the meatballs moist and tender.
ONION: Finely chop the onion. Having large pieces of onion makes it hard for the meatballs to stay together.
GARLIC: For the best flavor use fresh garlic. You can substitute with 1 teaspoon of garlic powder if necessary.
BREAD CRUMBS: You can use any bread crumb to help bind the mixture. I prefer to use Panko bread crumbs as they’re finer in texture.
PARMESAN CHEESE: A little cheese adds flavor and helps to bind the meatballs. You can use shredded or ground parmesan.
EGG: To bind the mixture.
PARSLEY: A classic Italian seasoning! Fresh herbs have the best flavor and help bind the mixture.
SALT & PEPPER: To flavor meatballs.
TOMATO SAUCE: I like to enjoy meatballs with classic marinara sauce. You could use any other type of pasta sauce you like. Another go-to favorite of mine is vodka sauce.
PERFECT MEATBALLS
The key to soft, tender meatballs? Don’t overwork them!
When combining the ingredients, gently fold the mixture together. It should only take a few passes. If you are too rough, the meatballs will become tough- no thank you!
Another thing to consider is the type of meat. For the best results, use 93% lean/ 7% fat ground turkey (or something similar). I found that using 99% lean meat resulted in hard, unappetizing meatballs. The flavor is in the fat!
HOW TO MAKE INSTANT POT TURKEY MEATBALLS
This meatball recipe could not be simpler! Thank you instant pot for making our lives so much easier.
STEP 1: In a large bowl, combine all of the meatball ingredients: turkey, onion, garlic, bread crumbs, parmesan, egg, parsley, salt, and pepper. Gently toss the ingredients together until combined. Do not over mix or the meatballs can become tough.
STEP 2: Gently form evenly-sized meatballs. You can do this by rolling together with your hands or using a cookie or ice cream scoop. They should be about 1″ wide, similar to the size of a golf ball.
STEP 3: Add homemade or store-bought marinara sauce to the bottom of the pot. Make sure you have at least 4 cups of sauce to cover the meatballs.
Place meatballs in a circle around the edges and gently press them into the sauce. Try to keep the meatballs in a single layer. Be sure that most of the meatball is submerged- this will help keep them moist while cooking.
STEP 4: Set the instant pot to HIGH PRESSURE and set it for 8 minutes cook time. Be sure to change the venting knob to SEALING. It should take 12-13 minutes for the pressure to build before it starts pressure cooking.
STEP 5: Once the timer goes off, change the valve to QUICK RELEASE. It will take 2-3 minutes for the pressure to release. If you use natural release instead it may overcook the meatballs.
Serve over zucchini noodles (or noodles of choice) and sprinkle with parmesan cheese. How easy was that?!
WHAT TO SERVE WITH TURKEY MEATBALLS
This is the perfect family dinner and you can totally customize it to your preference! Here are some of my favorite serving suggestions.
- Pasta or spaghetti
- Zucchini noodles
- Spaghetti squash
- Creamy mashed potatoes
- White or brown rice
- Side of vegetables, such as green beans or peas
VARIATIONS AND SUBSTITUTIONS
If you don’t have all of the ingredients on hand, don’t worry! This delicious recipe works well with different substitutions.
Fresh herbs: Switch out the parsley for basil or cilantro.
Meat: Chicken is another healthy ground meat option if you don’t have turkey on hand. Ground beef or pork would work just as well with this recipe too. You could even combine different meats!
Sauce: If you don’t want classic pasta sauce, you can make these with creamy gravy. Enjoy with mashed potatoes and you can have Swedish meatballs for dinner! You could also try a teriyaki sauce for a delicious Asian twist.
HOW TO STORE MEATBALLS
This recipe keeps well in an airtight container for up to 5 days in the fridge. You can reheat them in the microwave, oven, or instant pot.
FAQ
Rubbery meatballs usually mean that you overworked them. Mixing too much can cause them to be tough and unpleasant.
Additionally, you could have overcooked the meatballs.
If your meatballs are not holding together then they may be too moist or too dry. You can adjust the amount of breadcrumbs. If it is too moist, you could also try omitting the egg.
You can reheat the meatballs a few different ways. The microwave is the fastest option (it should take 2-4 minutes for a single serving).
A great way to warm up large amounts of meatballs is to use the oven or the instant pot. Make sure to include a sauce to help the meatballs stay moist when reheating.
Reheat the meatballs in the oven at 350 degrees. It should take approximately 15-20 minutes. If you want to use the instant pot, set the timer to 1 minute on HIGH PRESSURE.
SUGGESTED RECIPES
Want more instant pot goodness? Check out these recipes!
How to Cook Whole Cauliflower in the Instant Pot
Easy Instant Pot Vegan Bean Soup
Easy and Creamy Instant Pot White Bean Soup
These instant pot turkey meatballs are the perfect dinner! Easy, fast, and versatile, you can have a healthy weeknight meal on your table in less than 45 minutes. Tell me in the comments below how you like to enjoy this recipe!
Easy Instant Pot Turkey Meatballs Recipe
Equipment
- Instant Pot
Ingredients
- 1 pound ground turkey 93% lean/ 7% fat
- 1/4 onion finely chopped
- 3 cloves garlic minced
- 1/3 cup panko bread crumbs
- 1/8 cup parmesan
- 1 whole egg
- 1/4 cup parsley finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 28 oz can marinara sauce
Instructions
- In a large bowl, combine all of the meatball ingredients: turkey, onion, garlic, bread crumbs, parmesan, egg, parsley, salt, and pepper. Gently toss the ingredients together until combined. Do not over mix or the meatballs can become tough.
- Gently form evenly-sized meatballs. You can do this by rolling together with your hands or using a cookie or ice cream scoop. They should be about 1" wide, similar to the size of a golf ball.
- Add homemade or store-bought marinara sauce to the bottom of the pot. Make sure you have at least 4 cups of sauce to cover the meatballs. Place meatballs in a circle around the edges and gently press them into the sauce. Try to keep the meatballs in a single layer. Be sure that most of the meatball is submerged- this will help keep them moist while cooking.
- Set the instant pot to HIGH PRESSURE and set it for 8 minutes cook time. Be sure to change the venting knob to SEALING. It should take 12-13 minutes for the pressure to build before it starts pressure cooking.
- Once the timer goes off, change the valve to QUICK RELEASE. It will take 2-3 minutes for the pressure to release. If you use natural release instead it may overcook the meatballs. Serve over zucchini noodles (or noodles of choice) and sprinkle with parmesan cheese.
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