Using your hand mix ground turkey, eggs, whole grain cracker crumbs, 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.
Set your Instant Pot to Sauté. Once the pot is hot add butter to the bottom.
Brown your meatballs in small groups, careful not to overcrowd the pan. Brown about 15 seconds per side until the meat is just beginning to change colors.
Add your broth to the pot and use a spatula or wooden spoon to scrape away any stuck pieces from the bottom. This will help prevent a burn warning and make it easier to clean. Add low-sodium soy sauce, and mustard.
Lock the lid and place the pressure valve to sealing. Pressure Cook (high) for 5 minutes.
When the cooking time is complete, quick release the pressure and remove the lid.
Using a spoon, scoop out your meatballs and set aside. Stir in the Greek yogurt and parsley then add meatballs back to the pot. Gently stir until the meatballs are evenly coated. Serve topped with fresh Parmesan.
Stove Top Directions:
In a large bowl, mix together ground turkey, eggs, whole grain cracker crumbs, paprika, onion powder, garlic powder, and allspice.
Form 16 equally sized meatballs, careful to not over mix.
In a large saucepan, melt butter and add meatballs to pan, allowing them to sear a bit. Remove meatballs and set aside.
Pour the chicken broth into the pan and use a silicone scraper to scrape the bottom of the pan. Mix in the coconut aminos or low sodium soy sauce along with the mustard, then gently add the meatballs back to the pan.
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, and allow the sauce to cool a bit.
Whisk in the plain Greek yogurt until the sauce is smooth.
Add the parsley. Allow the parsley to soften for 1-2 minutes.
Pour the sauce over the meatballs and serve topped with Parmesan cheese.
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!
Brown meatballs in small batches to avoid overcrowding the pot.
You can substitute the ground turkey with ground beef.
You can use ghee or oil in place of butter.
Add salt to taste.
These are great served over mashed potatoes or egg noodles.
If using dried parsley add it when you add your broth. You will only need a teaspoon.
Turkey does not like to be handled. Be careful not to overmix, use your hands to blend until spices are just combined. It’s best to use turkey that is very cold.
Healthy Eating Plans:21 Day Fix: For this entire recipe of 21 Day Fix Swedish Meatballs: 5 Red Containers, and 4 teaspoons. Per Serving of 4 meatballs and ½ cup of gravy: 1 ¼ Red Container and 1 teaspoon. Don’t forget to count any parmesan used for garnish in your Blue Container. 2B Mindset: Serve as lunch with vegetables and an FFC, or as dinner with vegetables.Weight Watchers: Weight Watchers recipe and point information here.