Combine turkey meatballs ingredients in a bowl until well incorporated.
Roll meatballs, slightly smaller than the golf ball. And set aside.
Turn the Instant Pot on and press the Sauce function multiple times until you cycle to More mode (hotter setting).
Heat 2 tablespoons of olive oil and fry off the meatballs in two batches for 1-2 minutes on each side until slightly browned. Add more oil in between batches if needed. Remove pre-cooked meatballs to a bowl.
While still on Sauté setting, pour in the chicken stock and scrape off the bottom of the pot. Press Cancel to stop the Saute function.
Add onion and garlic powder and Worcestershire sauce. Stir and return the meatballs into the pot, nestling them gently in the stock. It doesn’t matter if they’re not covered in liquid.
Secure and lock the lid. Select Pressure Cook/Manual and set it to 7 minutes on HIGH pressure.
Once the timer is done, allow 5 minutes for natural release and then quick release the pressure.
Open the lid and transfer the meatballs to a bowl. Leave the cooking liquid in the pot.
Press the Saute setting on Normal and bring the broth to a simmer. Stir for 5 minutes while bubbling to reduce the liquid slightly. Then scoop about ½ cup of the liquid into a bowl and whisk in the flour until smooth - to make a slurry for thickening the gravy.
Stir the flour broth slurry into the sauce, it should thicken right away. Then stir in the butter and cream. Cancel the Saute.
Return the meatballs into the gravy sauce and stir OR you can serve them as they are with the gravy in the side. Pour the gravy over the meatballs when serving in plates or bowls.
While meatballs are cooking, you can cook mashed potatoes and green beans or any other sides (which can also be prepared ahead of time).
Serve meatballs over mashed potatoes with a side of greens and cranberry or lingonberry sauce (aka from Ikea).