Instant Pot Turkey Swedish Meatballs
This easy Instant Pot Turkey Swedish Meatballs recipe is delicious! Healthy Swedish Meatballs are the perfect weeknight dinner recipe, and can easily be frozen for meal prep.
Servings: 4
Calories: 242kcal
Equipment
- Instant Pot 6 qt
- Coconut Aminos
- Sealing Rings
Ingredients
- 1 lbs ground turkey
- 2 eggs
- ½ cup bread crumbs crushed
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp allspice
- 4 tsp butter unsalted
- 1 ½ cups chicken broth low sodium
- 1 tbsp coconut aminos or low sodium soy sauce or tamari
- 1 tbsp mustard
- ¾ cup Greek yogurt
- ¼ cup fresh parsley
- ¼ cup parmesan cheese (garnish)
Instructions
Instant Pot Directions:
- Using your hands, mix the ground turkey, eggs, breadcrumbs, paprika, pepper, onion powder, garlic powder and allspice together in a medium size bowl. Form 16 equally sized meatballs. Do not over mix these, they stay together much better when handled minimally. 1 lbs ground turkey, 2 eggs, 1/2 cup bread crumbs, 1 tsp paprika, 1/2 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp allspice
- Place the meatballs on a cookie sheet and freeze them for 15 minutes or so. The goal is to be able to pick the meatballs up without them losing their shape.
- Spray the bottom of the pot with oil and place the meatballs in your pot. It’s ok if they’re stacked. Add broth, coconut aminos, and mustard. 1 1/2 cups chicken broth, 1 tbsp coconut aminos, 1 tbsp mustard
- Close the Instant Pot lid and lock it in place. Set the pressure valve to Sealing and set the time to cook on high pressure for 8 minutes.
- Once the cook time is complete, allow the pressure cooker to naturally release pressure for 5 minutes, then quick release the pressure by turning the valve to Venting.
- Scoop out your meatballs with a large spoon and set aside. Add the butter and allow the liquid to cool for a few minutes and slowly add the Greek yogurt and parsley into the pot. Carefully stir the meatballs until they’re evenly coated, and serve topped with fresh Parmesan. 4 tsp butter, 3/4 cup Greek yogurt, 1/4 cup fresh parsley, 1/4 cup parmesan cheese
Stove Top Directions:
- In a large bowl, combine together ground turkey, eggs, breadcrumbs, paprika, pepper, onion powder, garlic powder, and allspice. 1 lbs ground turkey, 2 eggs, 1/2 cup bread crumbs, 1 tsp paprika, 1/2 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp allspice
- Form 16 equally sized meatballs, careful to not over mix.
- In a large skillet or saucepan, melt butter and add meatballs to pan, allowing them to sear a bit. 4 tsp butter
- Remove meatballs and set aside.
- Pour the chicken broth into the pan and use a silicone scraper to scrape the bottom of the pan. 1 1/2 cups chicken broth
- Mix in the coconut aminos and the mustard, then gently add the meatballs back to the pan. 1 tbsp coconut aminos
- Cook for 10 minutes or until the meatballs reach an internal temperature of 165 degrees.
- Turn off the heat on the stovetop, remove the meatballs, add butter, and allow the sauce to cool a bit.
- Note: If the sauce is too hot when the Greek yogurt is added in, it'll curdle. Make sure it's cooled before mixing in the yogurt. This is a perfect time to prepare your side dishes! 3/4 cup Greek yogurt
Notes
Recipe Tips:
- You can substitute the ground turkey with ground beef.
- Tomato sauce isn’t used in this recipe because of the tendency it has to cause a burn warning in the Instant Pot.
- You can use ghee or oil in place of butter.
- I don’t typically salt my recipes. Please add salt to your taste and dietary restrictions. Remember, the soy sauce in this recipe adds a lot of sodium.
- These are great served over mashed cauliflower or egg noodles.
- Ground turkey does not like to be handled. Be careful not to over mix, and use your hands to blend until spices are just combined. It’s best to use turkey that is very cold.
- If you’re using the stovetop method, you can cook the meatballs on a baking sheet if you’d prefer. I’d cook at 350 for 15 minutes before finishing them on the stovetop.
- Waiting a few minutes for the sauce to cool before adding the yogurt in will help keep the recipe from curdling.
- As an alternative, you’re welcome to sauté the meatballs. I still recommend freezing them so they don’t fall apart, and pressure cook for 5 minutes after.
- Want to save time later? Make a double batch of the meatballs and keep 1/2 in the freezer for next time! Simply pull out your frozen meatballs, allow to thaw for a few minutes, and cook according to the rest of the recipe.
Healthy Eating Plans
21 Day Fix: For this entire recipe of 21 Day Fix Swedish Meatballs:- 5 Red Containers
- 4 teaspoons.
- 1 ¼ Red Container and 1 teaspoon.
- Don’t forget to count any parmesan used for garnish in your Blue Container.
- Add containers for any sides that you serve with these 21 Day Fix meatballs. Watch this video if you need help counting containers for the 21 Day Fix.
Nutrition
Calories: 242kcal | Carbohydrates: 6g | Protein: 36g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 313mg | Potassium: 514mg | Fiber: 1g | Sugar: 2g | Vitamin A: 764IU | Vitamin C: 5mg | Calcium: 138mg | Iron: 2mg