Instant Pot Italian Turkey Meatballs

When you are craving homemade meatballs, it’s hard to beat these simple Instant Pot Italian Turkey Meatballs. They are a snap to prepare with just a handful of everyday, easy-to-find ingredients and cook quickly in a pressure cooker.

Enjoy them alongside a tossed green salad or atop pasta or low carb zoodles for a quick home cooked Italian dinner.

How Many Calories and WW Points in these Italian Turkey Meatballs?

According to my calculations, each 4 meatball serving has about 213 calories.

To see your WW Points for this recipe and track it in the WW app or site, Click here!

Recipe Ingredients

2 cups reduced sugar marinara sauce (I used Newman’s Own Sockarooni with 0 grams added sugar and just 70 calories per ½-cup serving)
1 pound (16 ounces) lean ground turkey
1 cup finely chopped onion
⅓ cup fat-free liquid egg substitute (or about 3 large egg whites)
¼ cup panic breadcrumbs
1 tablespoon grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper

How to Make Instant Pot Italian Turkey Meatballs, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Lightly spray InstantPot inner pot with nonstick spray and add the marinara sauce.

Step 3: In a large mixing bowl, combine the remaining ingredients (ground turkey through salt and pepper) and mix well using clean hands or a large spoon.

Step 4: Shape the mixture into 20 evenly sized meatballs and nestle them in the sauce in the pot.

Step 5: Lock the lid in place and move the pressure release valve to the “Sealing” position. Cook on HIGH pressure for 8 minutes. Allow steam to release naturally for 10 minutes before moving the pressure release valve to “Venting” position and release remaining steam/pressure. Remove the lid and carefully stir the meatballs and the sauce.

Step 6: Divide meatballs between 5 plates or bowls and garnished with chopped basil, parsley, crushed red pepper flakes or additional grated Parmesan cheese, if desired.

Step 7: Store any leftover meatballs in an airtight container in the refrigerator.

Recipe Notes

To make these meatballs gluten-free, be sure to use gluten-free panic bread crumbs.

Feel free to substitute extra-lean ground beef for the ground turkey. Or try substituting half ground beef and half ground pork.

I’ve added 10 minutes to the 8 minute cook time to allow for the InstantPot to come up to pressure before the cooking cycle begins.

Serving Suggestions

Enjoy these meatballs with your favorite whole grain pasta or veggie pasta. If you are watching your carbs, serve with zucchini noodles.

Add these meatballs to a hoagie roll and top with a slice of provolone cheese and pop under the broiler until heated through and melty for a meatball sub.

Make an English muffin meatball pizza by topping a split English muffin with marinara and topping with sliced meatballs and shredded mozzarella cheese. Cook in the toaster oven or broiler until crispy and the cheese melts.

Ways to Use Leftovers

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Recipe source: Hungry Girl Magazine, Fall 2021 Issue

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

If you like these Instant Pot Italian Meatballs, you might also like

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Crock Pot 4-Ingredient Porcupine Meatballs
Baked Meatballs with Peppers
Crock Pot French Onion Meatballs

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