Try this Instant Pot Turkey Meatballs recipe, or contribute your own.
- Carbohydrate 0.0566695703125 g
- Cholesterol 0 mg
- Fat 0.0045446875 g
- Fiber 0.0192816401124001 g
- Protein 0.0103784765625 g
- Saturated Fat 0.00183596875 g
- Serving Size 1 1 Serving (29g)
- Sodium 54.5311171875 mg
- Sugar 0.0373879302001 g
- Trans Fat 0.000830890625 g
- Calories 0 calories
Step-by-step
- Preheat your Instant Pot Pressure Cooker using the SAUTE function (high pressure).
- In a mixing bowl, combine all ingredients, except for the oil. Don't mix too much you want to preserve as many of the meat bonds as you can. This will ensure that the meatballs keep their shape.
- Form meatballs (about two tablespoons each). This should make about 16, sprinkle with pepper, set aside.
- Add oil to your preheated pot. Add meatballs and brown each side, about 2-3 minutes on each side.
- When the meatballs are browned transfer to a paper towel to absorb the remaining oil. Serve tossed in my homemade barbecue sauce!
Why do ground turkey mixtures disintegrate upon contact with heat? Poultry proteins lack the dense connective tissue found in beef, demanding a gentler touch during the initial bind. Overworking the meat damages the protein strands, creating a dense paste rather than a tender sphere. Mix the egg, herbs, and spices into the ground turkey just until incorporated, stopping before the mixture becomes homogenous and sticky.
Browning and Pressure Control
Direct thermal energy transforms the exterior via the Maillard reaction. Preheat the stainless steel insert using the sauté function until the oil shimmers before introducing the formed spheres. Sear each batch for two to three minutes per side to establish a firm crust, which prevents structural collapse during pressure cooking. Ground turkey releases moisture rapidly, so maintain adequate spacing in the cooker to allow steam to escape rather than pooling around the meat.
- Substitute ground chicken at a one-to-one ratio without altering cooking times.
- Store cooked meatballs in an airtight container for up to three days at four degrees Celsius or lower.
- Reheat gently in simmering liquid to prevent the lean poultry from drying out.
