Stuffed with instant pot turkey and boxed stuffing mix, the meatballs are a low effort dinner with a Thanksgiving flavour. Soak a box of stuffing with milk and mix the ground turkey, onion and dried cranberries to form it into meatballs. Apply pressure to the meatballs and add liquid from the pot. Quick and easy!
Jump:
This recipe was “Why didn’t I think about it?” A moment inspired by the secrets of the great turkey meatballs? BonAppétit Magazine’s filling mix. Of course, the right way to make juicy turkey meatballs is to mix the Italian tricks of Panardo – breaded crumbs soaked in milk – into the meat. But why use regular bread when you can use stuffing mixes to lean towards a turkey or stuffing theme? And why not mix dry cranberries?
Once the meatballs were formed, I continued with the instant pot meatball technique. This is something I’ve used in many recipes (such as tomato sauce, instant pot barbecue meatballs, or instant pot cuff meatballs, etc.). So what is better than Türkiye or stuffing rolling in one?
material
6 oz boxed mix (preferably sage or turkey stuffing mix) 1 cup 1 pound milk 1 pound turkey 1 pound onion, 1 ½ tsp dried cranberries 1 ½ tsp fine sea salt egg 1 egg, 1 packet (approx. 2½ 1 teaspoon)) 1 cup water (or chicken soup or turkey soup)
How to make turkey and stuffing meatballs
Shape meatballs
Place the filling mix in a large bowl and stir in the milk. Let the filling sit for 5 minutes to absorb milk. Add ground turkey, sprinkle onions, cranberries and thin sea salt over the meat, and add eggs. Mix until everything is combined, then continue to mix for a few minutes, then actually move the meatballs. This helps them to retain their shape. It forms a turkey mix and becomes a golf ball sized meatball about 2 inches in diameter.
Pot meatballs
Try a single layer of meatballs by placing the meatballs in an instant pot or another pressure cooker. (I usually end up sitting on top of someone else in a 6 quart pot). Pour soup (or water) over the meatballs.
Pressure cooking for 15 minutes with natural release
Lock the lid and cook at high pressure for 15 minutes (use “Manual” or “Pressure Cook” mode in the Instant Pot), or cover for 13 minutes if using a stool stop pressure cooker. Reduce pressure naturally for about 20 minutes. (If you’re in a hurry, lower the pressure for 15 minutes, then quickly release the remaining pressure.)
serve
Unlock the pressure cooker lid. Scoop the meatballs out of the pot with a slot spoon, transfer to a bowl for serving. Place the liquid in a pan and serve as a bread sauce with meatballs. enjoy!
Alternative
Leaning Round Turkey: I prefer regular ground turkeys to this recipe – 85% lean, 15% fat. However, the panard of the filling adds moisture. This helps to make the meatballs too dry – 93% lean, 7% fat – turkey lean – 7% lean. So, in either case you prefer, use regular or lean. Remaining Homemade Stuffing: This recipe allows you to use the remaining cooked stuffing. Mix the remaining stuffing with ½ cup milk (already wet) in 6 ounces of stuffing to allow the milk to absorb. If the filling has a large chunk of bread, break it with your fingers and mash the filling into a smooth paste before adding the turkey. And if the stuffing already has onions, skip it.
Device
More than 6 quart pressure cooker. This recipe actually works well in an 8-quart pressure cooker. This allows all meatballs to fit into a single layer when added width.
scaling
This recipe can be doubled or halved. Cooking time remains the same. No matter how many people you have in the pot, cooking a single meatball takes the same amount of time.
Make frozen meatballs first
The meatballs can be pre-mixed to form and freeze. Next, when it’s time to cook, place the frozen meatballs straight into the pressure cooker. (There is no need to thaw.) Add 5 minutes to the pressure cooking time of the frozen meatballs. Apply pressure at high pressure for 20 minutes.
leftovers
Meatballs make good leftovers. They can be stored in the fridge for several days or frozen for several months.
Tips and tips
Panard stuffing
The big trick in this recipe is to keep the meatballs soft with panard, an Italian milk and bread mix. The filling mix works perfectly as a bread and also brings a lot of flavour.
Why add gelatin to meatballs?
This is another trick I learned from Kenji Alto. Adding a packet of flavorless gelatin to the meatballs makes them even more moisture and juicy. You can skip this if you want, but the meatballs are still great, but even more juicy with the added gelatin.
Shape meatballs
An easy way to shape meatballs is to use a large cookie scoop. My large cookie scoop makes meatballs 2 inches in diameter, the size you need for this recipe.
What you serve with turkey or stuffed meatballs
I love these turkey meatballs along with potatoes and rice. If you have a second instant pot, try the Instant Pot Mashed Potato Recipe or the Pressure Cooker White Rice – Instant Pot Recipe. I also love them with green vegetables like my cast iron fried Brussels sprouts and instant pot collard greens.
printing
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Instant pot turkey and stuffed meatballs
author: Mike vrobel
Total time: 45 minutes
yield: Dozen meatballs
explanation
Stuffed with instant pot turkey and boxed stuffing mix, the meatballs are a low effort dinner with a Thanksgiving flavour. Soak a box of stuffing with milk and mix the ground turkey, onion and dried cranberries to form it into meatballs. Apply pressure to the meatballs and add liquid from the pot. Quick and easy!
6 oz Box stuffing mix (preferably tasty herb or turkey stuffing mix)
1 cup milk
1 Pond Ground Türkiye
1 Finely chopped small onions
½ cup Dried cranberries
½ tsp Thin sea salt
1 Eggs beat
1 Packet (2½ tsp) Flavorless gelatin (optional)
1 cup Water (or chicken soup or turkey soup)
Instructions
Shape meatballs: Place the filling in a large bowl and stir in the milk. Let the filling sit for 5 minutes to absorb milk. Add ground turkey, sprinkle onions, cranberries and thin sea salt over the meat, and add eggs. Mix until everything is combined, then continue to mix for a few minutes, then actually move the meatballs. This helps them to retain their shape. It forms a turkey mix and becomes a golf ball sized meatball about 2 inches in diameter. Pot Meatballs: Try a single layer of meatballs by placing the meatballs in an instant pot or another pressure cooker. (I usually end up sitting on top of someone else in a 6 quart pot). Pour soup (or water) over the meatballs.
Pressure cooking for 15 minutes with natural release: Lock the lid and press the pressure at high pressure for 15 minutes, for instant pot or other electric pressure cooker (using “manual” or “pressure cook” mode in the instant pot), or for 13 minutes if using the Stovetop Pressure Cooker. Reduce pressure naturally for about 20 minutes. (If you’re in a hurry, lower the pressure for 15 minutes, then quickly release the remaining pressure.)
serve: Unlock the pressure cooker lid. Scoop the meatballs out of the pot with a slot spoon, transfer to a bowl for serving. Place the liquid in a pan and serve as a bread sauce with meatballs. enjoy!
Preparation time: 15 minutesCooking time: half an hourcategory: Weekday dinnermethod: Pressure cookercooking: Americans
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My other instant pot and pressure cooker recipes
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