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Instant Pot BBQ Meatballs - Diet - Lunch

<p>These Instant Pot BBQ Meatballs are a light version of a fall favorite. This freezer friendly recipe will satisfy that meatball craving without putting a dent in your diet!</p>
4 Servings Recipe By

Ingredients

  • 1 pound Ground Turkey
  • 1/4 cups Bread Crumbs
  • 1 individual Egg
  • 1 teaspoon mince Garlic, Cloves
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1/2 cups Water
  • 1 cup Ketchup
  • 1/2 cups Vinegar
  • 1/4 teaspoons Garlic Powder
  • 1 teaspoon Chipotle Chili Powder
  • 1/2 teaspoons Onion Powder

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 meatballs
  • 285 Calories
  • 11g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 135mg Cholesterol
  • 735mg Sodium
  • 22g Total Carb
  • 1g Fiber
  • 12g Total Sugars (Includes 10g Added Sugars)
  • 26g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Mix together the turkey, breadcrumbs, egg, garlic, salt, and pepper.
  3. Roll them into small meatballs using your hands.
  4. Place the Instant Pot on the Saute mode and sauté the meatballs in a small amount of water in batches until browned.
  5. Pour indicated amount of water on top.
  6. In a bowl, mix together the remaining ingredients.
  7. Pour sauce over meatballs.
  8. Lock the lid in place and seal steam nozzle.
  9. Cook on high pressure for 6 minutes.
  10. Natural release for 5 minutes then quick release any remaining pressure.
  11. If you desire thicker sauce change the Instant Pot to the saute setting for a few minutes.

Freeze For Later Cooking Directions

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?

  1. **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.**
  2. Mix together the turkey, breadcrumbs, egg, garlic, salt, and pepper.
  3. Roll them into small meatballs using your hands.
  4. Place the Instant Pot on the Saute mode and sauté the meatballs in a small amount of water in batches until browned.
  5. Pour indicated amount of water on top.
  6. In a bowl, mix together the remaining ingredients.
  7. Pour sauce over meatballs.
  8. Lock the lid in place and seal steam nozzle.
  9. Cook on high pressure for 6 minutes.
  10. Natural release for 5 minutes then quick release any remaining pressure.
  11. If you desire thicker sauce change the Instant Pot to the saute setting for a few minutes.
  12. Let cool.
  13. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.

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