Turkey Zucchini Meatballs Instant Pot

Combine ground meat grated onion and garlic oregano salt and pepper and roll. Form mixture into 12 large meatballs.

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Preheat the Instant Pot.

Turkey zucchini meatballs instant pot. This should make around 16 total. Frozen meatballs You can reheat frozen meatballs in an Instant Pot but defrosted meatballs will overcook. When the oil is hot brown the meatballs on both sides in a single layer so that they dont touch.

Use about 2 tbsp of olive or avocado oil around the edges of the pot. Add all of the spices garlic and water mix to combine. Add 12 cup water and place a trivet or steamer basket inside in any size Instant Pot.

Add eggs Parmesan cheese and parsley. Combine ground turkey with the sauteed zucchini mixture bread crumbs oregano salt pepper and nutmeg in a large bowl. Add beef stock to pot.

Pour ½ cup water into the Instant pot and set a trivet or steamer. Use 2 tablespoons of the mixture to form each meatball. First press the sauté button.

In a large bowl combine ground turkey breadcrumbs egg parsley garlic and cheese. In a large bowl combine ground meat egg 12 teaspoon salt 14 teaspoon garlic powder 14 teaspoon dried oregano 14 teaspoon dried rosemary 14 teaspoon dried thyme and black pepper. Once cook time is complete allow pressure.

Return all meatballs to pot placing them on top of mushrooms and onions. Instructions Pour the salsa into the Instant Pot liner. Lock lid and cook for 5 minutes at high pressure.

Add the meatballs gently mix to combine. Using clean hands mix all the ingredients and form small meatballs about 18th cup each.

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