Instant Pot | Slow Cooker Turkey Meatballs
Description
These slow-cooker turkey meatballs are made with lean ground turkey and a surprising ingredient that boosts nutrition, and fiber, and improves overall texture. Perfectly seasoned and cooked to tender perfection in your slow cooker, these meatballs are a delicious and healthy option for any meal. Whether served over pasta or on their own, they are sure to become a family favorite. Option to cook in Instant Pot or slow cooker.
Ingredients
Turkey Meatballs
Tomato Sauce
Pasta and Garnish
Instructions
Prepare the Zucchini
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Grate the zucchini using a box grater.
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Squeeze out the excess moisture using a clean kitchen cloth or paper towel.
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After removing the moisture, chop the grated zucchini.
Make the Meatballs:
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In a large bowl, combine ground turkey, grated Parmesan, Italian seasoning, prepared zucchini, chopped fresh parsley, egg, half of the minced garlic, fresh thyme leaves, 1 1/2 tsp kosher salt, and ground black pepper.
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Mix well until all ingredients are evenly incorporated.
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Form the mixture into meatballs, about 1.5 inch in diameter. This recipe should make 12-13 1.7oz meatballs.
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Set the Instant Pot (or large saute pan, if using slow cooker) to the sauté function and add 1 tsp olive oil.
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Once oil is shimmering, gently add meatballs and sear on all sides. Approximately 5-7 minutes. Remove from instant pot or saute pan and set aside.
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Tomato Sauce
Add diced onion and remaining garlic to the Instant pot or saute pan. Scrap any fond on the bottom of the pot using a wooden spoon. Sometimes I add a splash of water to help the fond release.
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Instant Pot: Once onions are translucent, add crushed tomatoes, diced tomatoes, remaining 1 tsp salt, bay leaves, and crushed red pepper flakes.
Slow Cooker: Add crushed tomatoes, diced tomatoes, remaining 1 tsp salt, bay leaves, and crushed red pepper flakes to slow cooker. Top with sauteed onions and garlic. Stir to combine. Add meatballs to slow cooker, cover with lid, and cook on low for 5 hours.
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Instant Pot: Once the sauce is bubbling, add the turkey meatballs back in and set the instant pot to a slow cooker setting for 5 hours. Make sure lid is set to "Vent".
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Instant Pot: When 5 hours is up, add in dry penne pasta and 1/2 water and stir to combine. Set the Instant Pot to high pressure for 3 minutes. Make sure lid is set to "Seal".
Slow Cooker: Boil pasta in salted water until al dente. About 7 minutes. Strain and add pasta to slow cooker. Gently stir to combine and top with fresh basil. Serve immediately and enjoy!
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Instant Pot: Perform a quick release when 3 minutes is up. Stir in fresh basil. Serve immediately and enjoy!
Equipment
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Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 358kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 2g10%
- Cholesterol 68mg23%
- Sodium 756mg32%
- Potassium 398mg12%
- Total Carbohydrate 49g17%
- Dietary Fiber 8g32%
- Sugars 9g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
*DO NOT SKIP THIS STEP- Grate the zucchini using a box grater, then squeeze out the excess moisture using a clean kitchen cloth or paper towel. After removing the moisture, chop the grated zucchini into smaller pieces.
358 cal | 25g Protein | 49g Carbs | 7g Fat | WW: 8
Serving Size: 322g/10.2oz with two meatballs
My Fitness Pal: IP/Slow Cooker Turkey Meatballs EHK
*All nutrition information provided is an estimate. While all efforts have been made to be accurate, variations can occur due to ingredient sourcing and preparation methods.
*All nutrition information provided is an estimate. While all efforts have been made to be as accurate as possible, variations can occur due to ingredient sourcing and preparation methods.
