Nutritional information (per serving)
- 440 calories
- 40 grams protein
- 25 grams fat
- 12 grams carbs
How to make it
Make the meatballs. In a large bowl, gently mix the ground turkey, onion, garlic, parsley, Parmesan cheese, and salt. In a small bowl, whisk together the egg and milk. Stir in the bread crumbs. Add the egg-crumb mixture to the meat and gently mix together until just evenly combined. Form meatballs using about 2 tablespoons of meat for each. You may find it easier to roll the balls if you moisten your hands with water.
Brown the meatballs. Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Heat the oil until it shimmers. Add the meatballs in a single layer and let them cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Turn the meatballs to brown on the opposite side. Move the meatballs to the sides of the pot (they may stack on top of each other) and pour in the chicken stock. Bring the liquid to a boil and scrape up any browned bits from the bottom of the pot. Add the tomatoes with their juice and move the meatballs back into an even layer.
Pressure cook. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 5 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid.
Finish the sauce. Use a slotted spoon to transfer the meatballs to a bowl. Select Sauté and adjust to More for high heat. Bring the sauce to a boil and cook until it is very thick and chunky. Spoon the sauce over the meatballs and serve.