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Instant Pot Greek Meatballs - Dump and Go Dinner

5 Servings Recipe By

Ingredients

  • 1 pound Ground Turkey
  • 1/2 cups mince Onion
  • 1/3 cups Feta Cheese Crumbles
  • 1/4 cups drain and chop Sun-Dried Tomatoes #1
  • 1/2 cups chop Spinach
  • 1 individual Egg
  • 1/2 cups Panko Bread Crumbs, Whole Wheat
  • 1 teaspoon Kosher Salt #1
  • 1/2 teaspoons Garlic Powder
  • 1/4 teaspoons Black Pepper #1
  • 1/2 cups Yogurt, Plain
  • 1/4 cups Sour Cream
  • 1/4 cups drain and chop Sun-Dried Tomatoes #2
  • 1/4 cups Pesto
  • 1/4 teaspoons Kosher Salt #2
  • 1/8 teaspoons Black Pepper #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3 meatballs
  • 380 Calories
  • 22g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 122mg Cholesterol
  • 856mg Sodium
  • 21g Total Carb
  • 3g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 26g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

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

Visit TIDBITS for same day cooking instructions.

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. In a large bowl, gently mix the ground turkey, onion, feta, sun-dried tomatoes #1, spinach, egg, panko, kosher salt #1, garlic powder and black pepper #1 by hand until combined.
  2. Using a small cookie scoop (about 2 tablespoons), form meat into balls.
  3. Flash freeze.
  4. Divide the meatballs among the indicated number of round containers.
  5. Whisk together the yogurt, sour cream, sun-dried tomatoes #2, pesto, kosher salt #2 and black pepper #2.
  6. Divide the yogurt sauce among the indicated number of quart freezer bags.
  7. Label and freeze together.

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: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place sealed bag of yogurt sauce in water to thaw out.
  4. Add the minimum amount of water needed for your Instant Pot (1- 1.5 cups) and trivet to the Instant Pot.
  5. Arrange meatballs in a circular pattern on top of the trivet.
  6. Lock the lid in place and seal the steam nozzle.
  7. Cook at high pressure for 6 minutes.
  8. Natural release the pressure for 5 minutes and quick release any remaining pressure.
  9. Serve meatballs with yogurt sauce.

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