Instant Pot Apple Glazed Turkey Meatballs - Traditional - Dump and Go Dinner
4
Servings
17
Ingredients
10
Comments
Grated apples, green onions, and a pinch of cayenne pepper are tucked into these yummy turkey meatballs for a delightful dinner dish. Topped with a savory sweet glaze, these little bites pack a punch of flavor.
4
Servings
17
Ingredients
10
Comments
Ingredients
- 1 pound Ground Turkey
- 3 teaspoons mince Garlic, Cloves
- ⅛ cups Applesauce #1
- ⅓ cups slice Green Onion (Scallion)
- ⅓ cups Almond Flour
- ⅓ cups peel and grate Apple
- ½ teaspoons Cayenne Pepper
- 1 teaspoon Sea Salt #1
- 2 teaspoons Cinnamon
- 1 cup Apple Juice
- ½ cups Soy Sauce
- 1 teaspoon peel and mince Ginger, Fresh
- ⅛ cups Applesauce #2
- 1 ½ tablespoons Flour, All-Purpose
- ½ teaspoons Sea Salt #2
- ¼ teaspoons Black Pepper
- ¼ teaspoons Nutmeg
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl combine ground turkey, garlic, apple sauce #1, green onions, almond flour, apples, cayenne pepper, salt #1, and cinnamon.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- In a large bowl combine ground turkey, garlic, apple sauce #1, green onions, almond flour, apples, cayenne pepper, salt #1, and cinnamon.
- Form into rounded tablespoon sized meatballs, and place in Instant Pot.
- In another bowl, whisk together apple juice, soy sauce, ginger, apple sauce #2, flour, salt #2, pepper and nutmeg. Pour over meatballs.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 6 minutes.
- Naturally release pressure for 5 minutes then release any remaining pressure.
- Change setting to saute for a few minutes to thicken sauce, if desired.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 5 meatballs Amount Per Serving
- Calories
- 299
- Total Fat
- 14g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 78mg
- Sodium
- 2317mg
- Total Carbohydrates
- 19g
- Fiber
- 3g
- Sugar
- 10g
- Protein
- 27g
- WW Freestyle
- 4
10 Comments
Join the discussionHi guys, this is another recipe that is categorized as Paleo (I did a search for the menu type), but with the flour and soy sauce, it is not compliant. I imagine maybe there’s another version somewhere because this is titled “Traditional Version”, but it is still popping up in the Paleo search.
Hi Erica!
So the soy sauce can easily be switched out to make it okay. Here is a great resource for switching things out for Paelo: http://paleogrubs.com/paleo-diet-food-substitutions
Coconut flour used to be one of the few Paleo-friendly flours available, and is also an inexpensive option.
I will let the menu team know that this is popping up with the Paleo search.
Thanks!
I’m worried about the meatballs burning to the bottom of the pot (it’s been happening to me a lot lately). If I’m cooking them from frozen, could I use the trivet for the meatballs?
Absolutely! This recipe is well tested, but using the trivet is always a great idea if you’re worried about something sticking to the bottom of the pot.
Any specific reason to freeze meatballs and sauce separately? Seems like I could put both in my IP size freezer container and just dump them both in together…
Hi Katrina! That sauce doesn’t freeze all the way so it’s pretty slushy so we suggest that you freeze it by itself and then add it to the pot when cooking!
My sauce froze solid (maybe my freezer is set extra cold?), so it’s worth a shot!
These look amazing! I can’t do soy or coconut (so no coconut aminos)— is there anything else that could sub for the soy sauce?
Here is a great resource with several subs that you could try: https://ritely.com/soy-sauce-substitute/
The meatballs are awesome, but they are completely overpowered by the sauce which is just too salty! My kids said it was “too spicy” and I felt like my tongue was burning. Next time, I will cut both the salt and the soy sauce in half. No need to make up the liquid; as is this recipe makes a copious amount of sauce.