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Instant Pot Chili Garlic Meatballs - Lunch

<p>These Chili Garlic Meatballs boast all the flavor of potstickers but with only half the work. Plus with the Instant Pot, these tasty bites come together in less than 30 minutes!</p>
4 Servings Recipe By

Ingredients

  • 1 pound Ground Turkey
  • 1 teaspoon Ginger, Ground
  • 1/2 cups shred Cabbage
  • 1/2 cups grate Carrot
  • 1/4 cups dice Green Onion (Scallion)
  • 3 teaspoons Teriyaki Sauce
  • 1/4 teaspoons Black Pepper
  • 1/4 teaspoons Salt
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Chili Garlic Sauce
  • 1 tablespoon Brown Sugar
  • 2 tablespoons Water #1
  • 2 teaspoons Olive Oil
  • 1/2 cups Water #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 meatballs
  • 227 Calories
  • 11g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 78mg Cholesterol
  • 765mg Sodium
  • 8g Total Carb
  • 1g Fiber
  • 5g Total Sugars (Includes 4g Added Sugars)
  • 24g Protein
  • 2 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. In a large bowl, combine turkey, ginger, cabbage, carrots, green onions, teriyaki sauce, pepper, and salt.
  3. Using your hands, combine until mixed well.
  4. Using a large spoon, roll into meatballs.
  5. In another bowl, mix together soy sauce, chili garlic sauce, brown sugar, and water #1. Set aside.
  6. Using the Instant Pot, saute meatballs and oil in batches for a few minutes until browned.
  7. Add water #2, lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 6 minutes.
  9. Quick release pressure.
  10. Add sauce to the meatballs and change to saute for a few minutes to thicken.

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. In a large bowl, combine turkey, ginger, cabbage, carrots, green onions, teriyaki sauce, pepper, and salt.
  3. Using your hands, combine until mixed well.
  4. Using a large spoon, roll into meatballs.
  5. In another bowl, mix together soy sauce, chili garlic sauce, brown sugar, and water #1. Set aside.
  6. Using the Instant Pot, saute meatballs and oil in batches for a few minutes until browned.
  7. Add water #2, lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 6 minutes.
  9. Quick release pressure.
  10. Add sauce to the meatballs and change to saute for a few minutes to thicken.
  11. Let cool.
  12. 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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