These delicious Instant Pot turkey meatballs are inspired by the classic Japanese teriyaki chicken dish. Instead of using chicken, opt for simple and affordable ground turkey. The meatballs are cooked in a savory Asian broth full of umami flavors.
Course Main
Cuisine Asian
Keyword Dinner Recipes, Ground Turkey, Japanese
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 269kcal
Ingredients
For the meatballs
1.1lbs.ground turkeyI used 2% fat mince
2tablespoonschopped fresh cilantrocoriander
½long red chillifinely diced
½teaspoonwhite pepperblack is okay, but white has a more authentic flavour
½teaspoonsea salt
⅔teaspoononion powderoptional
1tablespoonTamarior soy sauce, see notes
2teaspoonssesame oil
For the sauce
½medium onionfinely chopped
1tablespooncoconut oil
2large cloves of garlicgrated
1teaspoonof grated ginger
⅔cupchicken stock
3tablespoonsTamarior soy sauce, see notes
1teaspoonfish sauce
3tablespoonslime or lemon juice
1teaspoonsesame oil
2tablespoonsmirinsee notes
1tablespoonhoney
1tablespoonarrowroot starch or tapioca starchsee notes
Black and/or white sesame seeds for garnish
Instructions
Add the meatballs ingredients to a bowl and combine together using your hands. Make sure to mix the meat through really well to incorporate all of the flavours.
Wet your hands and roll the mixture into small meatballs (about 12-14 balls). Set aside.
Turn the Instant Pot on and press Sauté function key (it should say High, 30 mins). Add the onion and coconut oil to the pot and cook for 3-4 minutes, until softened slightly. Add the garlic and ginger and stir through for 30 seconds to a minute. Then turn the Sauté off by pressing the Keep Warm/Cancel button.
In the meantime, combine the chicken stock with the Tamari, fish sauce, lime or lemon juice, sesame oil, mirin, and honey in a small bowl and whisk together. Add to the onions, garlic and ginger in the pot. Add the meatballs and stir through gently through the sauce, bathing the meatballs with the liquid using a spoon.
Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press MANUAL (High Pressure) and set to 7 minutes. After 3 beeps the pressure cooker will start going.
Once the time is up, let the pressure release naturally for 2-3 minutes, then use the quick release to let off the rest of the steam.
When it’s safe, open the lid and remove the meatballs to a bowl. Press the Sauté function key again and cook the sauce, stirring frequently, for 6-7 minutes. This will thicken the sauce and make it nice and glossy. Press Keep Warm/Cancel.
Add a few tablespoons of the sauce to a small bowl and whisk in the arrowroot starch or tapioca starch until dissolved. Return this liquid to the pot and stir through. This will further thicken the sauce and turn it into a gravy. Return the meatballs to the sauce and stir through.
Serve sprinkled with sesame seeds and a side of white or brown rice or your favourite steamed vegetables.