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Instant Pot Swedish Meatballs - OAMM - Lunch

<p>Saucy and smacking of healthy indulgence these Swedish Meatballs are a freezer meal for your Instant Pot pressure cooked that cuts down on calories and time in the kitchen. Bite sized turkey meatballs are seasoned with classic allspice and covered in a parsley infused white gravy. Yum!</p>
4 Servings Recipe By

Ingredients

  • 1 pound Ground Turkey
  • 3/4 cups Panko Bread Crumbs
  • 1/8 cups dice Onion, Red
  • 1 individual Egg
  • 1/4 teaspoons Allspice, Ground
  • 1/4 teaspoons Nutmeg
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 tablespoon Butter
  • 2 tablespoons Flour, All-Purpose
  • 2 cups Skim Milk
  • 1 individual Bouillon, Chicken, Cubes
  • 1 tablespoon chop Parsley, Fresh
  • 1/4 cups Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 7 meatballs
  • 311 Calories
  • 13g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 145mg Cholesterol
  • 472mg Sodium
  • 18g Total Carb
  • 0g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 30g 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. In bowl, add turkey, panko breadcrumbs, onion, eggs, allspice, nutmeg, salt and pepper.
  3. Mix gently with hands and shape into 1.5 inch meatballs.
  4. Add butter, flour, milk, bouillon cube and parsley to the Instant Pot.
  5. Place meatballs in Instant Pot, trying to layer as evenly as possible. Pour water on top.
  6. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 10 minutes.
  8. Let pressure release naturally for 5 minutes then release any remaining pressure.
  9. Set to saute if needed, to thicken sauce.

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 bowl, add turkey, panko breadcrumbs, onion, eggs, allspice, nutmeg, salt and pepper.
  3. Mix gently with hands and shape into 1.5 inch meatballs.
  4. Add butter, flour, milk, bouillon cube and parsley to the Instant Pot.
  5. Place meatballs in Instant Pot, trying to layer as evenly as possible. Pour water on top.
  6. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 10 minutes.
  8. Let pressure release naturally for 5 minutes then release any remaining pressure.
  9. Set to saute if needed, to thicken sauce.
  10. Let cool.
  11. 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 microwave until heated through.

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