Ingredients
Scale
- 1 pound ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 cup beef or chicken broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
Instructions
- In a mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, black pepper, and parsley. Mix until just combined and form into small meatballs.
- Using the Instant Pot's 'Sauté' function, heat olive oil and brown meatballs on all sides for about 5 minutes. Remove and set aside.
- In the pot, whisk flour for 1 minute to form a roux. Gradually add broth while whisking to prevent lumps; stir in Worcestershire sauce.
- Add meatballs back into the pot and pressure cook on high for 5 minutes.
- After cooking, perform a quick release of pressure and stir in heavy cream to thicken the gravy.
- Serve hot with your choice of sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 2 meatballs with gravy (180g)
- Calories: 320
- Sugar: 2g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 105mg