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Instant Pot Fresh from the Garden Zucchini Meatballs - Lunch

<p>Perfect for your late night munchies, on top of a salad, or in your favorite pasta dish, these bite size turkey meatballs with shredded zucchini are melt in your mouth delicious!</p>
6 Servings Recipe By

Ingredients

  • 1 pound Ground Turkey
  • 3 cups grate Zucchini
  • 1/4 teaspoons Salt
  • 1 teaspoon chop Basil, Fresh
  • 1 teaspoon Oregano, Fresh
  • 1/2 teaspoons Black Pepper
  • 2 teaspoons Olive Oil
  • 1/2 cups Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 meatballs
  • 138 Calories
  • 8g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 52mg Cholesterol
  • 126mg Sodium
  • 2g Total Carb
  • 1g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 1 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 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine turkey, grated zucchini, salt, basil, oregano, and pepper in a mixing bowl.
  3. Form into tablespoon sized balls.
  4. Using the Instant Pot, saute meatballs and oil in batches until browned.
  5. Add water to the Instant Pot, lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 6 minutes.
  7. Quick release pressure.

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 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine turkey, grated zucchini, salt, basil, oregano, and pepper in a mixing bowl.
  3. Form into tablespoon sized balls.
  4. Using the Instant Pot, saute meatballs and oil in batches until browned.
  5. Add water to the Instant Pot, lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 6 minutes.
  7. Quick release pressure.
  8. Let cool.
  9. 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 the meatballs in the microwave until warmed through.

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