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Instant Pot Turkey and Spinach Meatballs - Traditional - Lunch

<p>Having meatballs in the freezer makes it easy to pull a family meal together fast! These Turkey Spinach Meatballs are full of all kinds of green goodness, plus they are made in the Instant Pot rather than fried for healthier mealtimes that still taste great.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Ground Turkey
  • 1 cup chop Spinach
  • 1/3 cups dice Green Onion (Scallion)
  • 1 teaspoon Oregano, Dried
  • 1 teaspoon Basil, Dried
  • 2 tablespoons Ketchup
  • 1 teaspoon Salt
  • 1/2 teaspoons Black Pepper
  • 1 teaspoon Italian Seasoning
  • 1/2 cups Bread Crumbs
  • 1/2 cups Parmesan Cheese, Grated
  • 2 teaspoons Olive Oil
  • 1/2 cups Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 meatballs
  • 340 Calories
  • 17g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 94mg Cholesterol
  • 1043mg Sodium
  • 16g Total Carb
  • 1g Fiber
  • 2g Total Sugars (Includes 1g Added Sugars)
  • 30g Protein
  • 5 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. Combine all ingredients besides oil and water in a large bowl. Mix thoroughly.
  3. Shape into 1-inch balls.
  4. Add oil to the Instant Pot.
  5. Brown meatballs in batches for a few minutes then remove to a plate until all are finished.
  6. Once browned, add water and meatballs in Instant Pot, trying to keep layers as even as possible.
  7. Lock lid into place and seal steam nozzle. Set on high pressure for 6 minutes.
  8. Release pressure naturally for 5 minutes then release any remaining 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 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine all ingredients besides oil and water in a large bowl. Mix thoroughly.
  3. Shape into 1-inch balls.
  4. Add oil to the Instant Pot.
  5. Brown meatballs in batches for a few minutes then remove to a plate until all are finished.
  6. Once browned, add water and meatballs in Instant Pot, trying to keep layers as even as possible.
  7. Lock lid into place and seal steam nozzle. Set on high pressure for 6 minutes.
  8. Release pressure naturally for 5 minutes then release any remaining pressure.
  9. Let cool.
  10. Divide among indicated number of 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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