Instant Pot Turkey Meatballs

Why You’ll Love This Recipe

These turkey meatballs are healthier than traditional beef versions but just as satisfying. Almond flour keeps them moist and gluten-free, while Parmesan and herbs bring classic Italian flavor. Cooking them in marinara inside the Instant Pot means no messy frying just tender, saucy meatballs ready to serve over pasta, rice, or zucchini noodles.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground turkey
• ½ cup Parmesan cheese
• ⅓ cup almond flour
• ¼ cup parsley, chopped
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• ¾ teaspoon sea salt
• 1 teaspoon Italian seasoning
• 28-ounce jar marinara sauce

Directions

1. In a mixing bowl, combine ground turkey, Parmesan, almond flour, parsley, 1 tablespoon olive oil, garlic, salt, and Italian seasoning. Mix gently until just combined.
2. Form mixture into 1 ½-inch meatballs and set aside on a tray or plate.
3. Set the Instant Pot to sauté mode. Add remaining olive oil and lightly brown the meatballs in batches, turning to sear all sides. (They don’t need to be fully cooked at this stage.)
4. Pour marinara sauce into the pot, scraping up any browned bits. Gently nestle the meatballs into the sauce.
5. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
6. Once done, allow pressure to release naturally for 5 minutes, then quick-release the rest.
7. Serve meatballs with extra sauce over pasta, rice, or vegetables.

Servings and timing

This recipe makes about 4 servings. Preparation takes 15 minutes, sautéing about 10 minutes, and pressure cooking 8 minutes, plus release time total around 40 minutes.

Variations

• Use ground chicken instead of turkey.
• Add red pepper flakes for a spicy version.
• Swap almond flour for breadcrumbs if not gluten-free.
• Stir in spinach or kale to the sauce for extra veggies.
• Top with shredded mozzarella and broil briefly for a cheesy finish.

Storage/Reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop in a skillet with marinara sauce or in the microwave. For freezing, place cooked meatballs with sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make these meatballs without almond flour?

Yes, you can use regular breadcrumbs or gluten-free breadcrumbs.

Do I need to brown the meatballs first?

Browning adds flavor, but you can skip it and cook them directly in the sauce.

Can I double this recipe?

Yes, but avoid overcrowding. Cook in batches or layer gently with extra sauce.

What pasta goes best with turkey meatballs?

Spaghetti, penne, or zucchini noodles all pair beautifully.

Can I use homemade marinara?

Absolutely homemade sauce will make the dish even fresher.

Will the meatballs fall apart in the Instant Pot?

No, almond flour and Parmesan help bind them, but handle gently when stirring.

Can I make these dairy-free?

Yes, omit Parmesan or replace it with a dairy-free alternative.

How do I keep the meatballs tender?

Don’t overmix the turkey mixture mix just until combined.

Can I freeze raw turkey meatballs?

Yes, shape and freeze them on a tray, then transfer to a bag. Cook from frozen, adding a few extra minutes.

What can I serve with these meatballs besides pasta?

They’re great with rice, quinoa, mashed potatoes, or even stuffed into a sub roll.

Conclusion

Instant Pot turkey meatballs are a quick, healthy, and delicious way to enjoy a classic comfort food. With tender, flavorful meatballs simmered in marinara sauce, this recipe is simple enough for weeknights yet hearty enough to please a crowd. Whether served over pasta or with your favorite sides, it’s a dish that will quickly become a family favorite.

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