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birdseye view of a black cast iron skillet filled with golden turkey meatballs in a creamy sauce with a fresh parsley garnish
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Instant Pot Turkey Meatballs

Course Main Course
Cuisine American
Keyword instant pot turkey meatballs, keto instant pot recipes, low carb instant pot recipes, paleo instant pot meatballs
Prep Time 5 minutes
Cook Time 20 minutes
Servings 5
Calories 335kcal

Ingredients

Meatballs:

  • 1.5 pounds ground turkey or chicken, or pork
  • 1/4 cup almond flour OR crushed pork rinds, OR gluten free bread crumbs
  • 1/4 cup Pecorino Romano OR Parmesan
  • 1 teaspoon garlic powder or granules. May use fresh garlic too, and add more to taste if desired!
  • 1 teaspoon onion powder or granules
  • 1 teaspoon sea salt
  • 1 large egg
  • avocado oil for browning

Cooking Sauce:

  • 1 cup chicken broth
  • 1.5 cups evaporated milk OR cream, OR half and half
  • 1.5 tablespoons tapioca starch OR any starch for thickening
  • Pecorino Romano to garnish, optional

Optional Spices

  • 1 teaspoon rosemary OR , oregano OR thyme. OR any herb you might enjoy!
  • 1/4 teaspoon cayenne if you like a little heat

Instructions

  • Mix all ingredients together in a mixing bowl (no oil)
  • Preheat a large cast iron skillet (or similar) over medium heat. Grease with a bit of avocado oil to prevent sticking.
  • Using a 1.5 tablespoon cookie scoop, scoop out meatballs and place in a single layer to brown. They will release easily after several minutes when golden brown. This can be done in several batches, or you can also use a skillet to do part as well to speed the process up. No need to cook all the way through, just browning for flavor and so meatballs hold their shape. This can also be done in the Instant Pot on 'saute' feature. As meatballs finish browning, layer in to the bottom of the insert, stacking as necessary.
  • Once all the meatballs are in, pour in the chicken broth and any herbs or spices you might choose to add. Lock on lid, set manual or pressure cook for 3 minutes.
  • Meanwhile, whisk together the evaporated milk and tapioca starch. When the timer beeps and finishes, hit cancel, release pressure. Hit saute, the add in freshly whisked milk and starch. Cook a minute or two to thicken. Serve (serving suggestions are in the post above!)

Notes

nutrition facts are using almond flour and evaporated milk.

Nutrition

Calories: 335kcal | Carbohydrates: 12g | Protein: 42g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 863mg | Potassium: 693mg | Fiber: 1g | Sugar: 8g | Vitamin A: 334IU | Vitamin C: 5mg | Calcium: 278mg | Iron: 2mg