Pressure Cooker Asian Meatballs

pressure cooker Asian meatballs

I finally succumbed to the latest craze… the upgraded pressure cooker (a.k.a. the Instant Pot)! I dragged my dusty, old pressure cooker out of the very back of my kitchen cabinet to compare the two. Wow, what a difference! Isn’t technology grand? My mom introduced me to the pressure cooker eons ago! I think I made one dish in it over the past several decades. But now, whole new ball game! This Asian turkey meatball recipe was so fast and delicious — and the family was raving! It’s a cinch to prepare and loaded with flavor with both sweet and spicy elements. Plop the meatballs on top of some steamed white or brown rice, drizzle extra sauce on top, and enjoy! This will not be my only dish in my new pressure cooker, rest assured!

My new favorite kitchen device, the Power XL Pressure Cooker! Major timesaver!

Brown the turkey meatballs in the pressure cooker and pour sauce on top.

Drizzle the yummy sauce on top of the meatballs and garnish with green onions.

Pressure Cooker Asian Meatballs
 
Author:
Serves: 4
Ingredients
  • 1 ½ pounds ground turkey
  • 1 egg white
  • 1 teaspoon garlic powder
  • ¼ cup Panko bread crumbs
  • 3 green onions, chopped
  • 1 teaspoon sesame oil
  • 1 red Thai chili pepper, seeded and finely chopped
  • Pinch of kosher salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon canola oil
  • Cooked steamed rice
  • Sauce:
  • 1 cup low sodium soy sauce
  • ½ cup rice vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons ginger, grated
  • 1 tablespoon canola oil
  • 1 ½ tablespoons brown sugar
  • ¼ teaspoon pepper
  • 1 ½ tablespoons corn starch
Instructions
  1. In a large mixing bowl, thoroughly combine turkey, egg white, garlic powder, bread crumbs, green onions, sesame oil, chili pepper, salt, pepper, and sesame seeds. Form turkey mixture into 2 inch meatballs using a small ice cream scoop. Place on a cookie sheet until ready to brown.
  2. For the sauce: In a small mixing bowl, whisk together the all of the sauce ingredients until thoroughly combined.
  3. Heat the pressure cooker on the sauté or browning mode. Add the canola oil and, in batches, add the meatballs one-by-one in a single layer to brown. Brown all sides and push aside the browned meatballs to make room for the next batch. Once meatballs are browned, cover them completely with the sauce. Cover and lock the lid, and cook on high pressure for 10 minutes.
  4. Serve meatballs over steamed rice and drizzle extra sauce on top. Garnish with green onions and sesame seeds.
Notes
Adapted from: https://mommyshomecooking.com/instant-pot-teriyaki-turkey-meatballs/

Shop products featured in this recipe:

Asian Turkey Lettuce Wraps

This recipe was inspired by Giada De Laurentiis, one of my food heroes on Food Network. I started making this awesome dish a few years ago. Most Thai restaurants serve this as a starter, called “larb,” but I find that it’s super healthy as a main dish also — think lettuce wraps from Cheesecake Factory, only way better! These babies are full of flavor and make great leftovers. Aromatic mint is the key ingredient here. You can also substitute the turkey for pork or beef. I prefer ground turkey or chicken to keep it low-cal. Forever watching my girlish figure!

Asian Turkey Lettuce Wraps
 
Author:
Serves: 4
Ingredients
For the dressing
  • ¼ cup fresh lime juice (from about 4 limes)
  • 1 to 2 tablespoons fresh lemon juice (from 1 large lemon)
  • 2 tablespoons fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoons honey
For the filling
  • 2 tablespoons canola oil
  • ½ medium red onion, diced
  • 3 small shallots, thinly sliced
  • 1 4-inch piece lemongrass, minced
  • 1 Thai chile pepper or serrano chile, stemmed and thinly sliced
  • 1 small can water chestnuts, chopped
  • 1 pound ground turkey
  • ½ cup chopped fresh mint leaves
  • ¼ cup fresh basil or Thai basil
  • Freshly ground black pepper
  • 1 head butter lettuce or savoy cabbage (light green leaves only), leaves separated
  • Chopped peanuts
  • Optional: sticky white or brown rice, for serving
  • Lime wedges
Instructions
  1. Make the dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce, soy sauce, and honey. Set aside.
  2. For the filling: In a large skillet or wok, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile pepper, and water chestnuts. Cook about 5 minutes until fragrant. Add the ground turkey, breaking it up with the back of a wooden spoon or spatula. Cook until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook 2 minutes. Remove from the heat and stir in the mint and basil. Season with salt and pepper if needed.
  3. Forming a cup with the lettuce leaves, place a spoonful of the turkey mixture into a lettuce cup and top with chopped peanuts and extra basil. Squeeze lime juice over lettuce cups. Serve with sticky rice, if desired.

Shop products featured in this recipe:

Chicken Satay Skewers with Spicy Peanut Sauce

Main, Poultry, Starters | February 21, 2017 | By

How many ways can you cook chicken? Stop hitting yourself over the head with a meat mallet because you’re stuck on the same old recipes! Find some wooden skewers and make this easy and fun-to-eat chicken dish! You can serve it as a starter, or make it a main course with steamed rice on the side. I’ve skewered it with both chicken cutlets or cut-up chicken breasts. Either will do. The chicken doesn’t take long to grill using an indoor grill pan or outdoor grill, so stay on top of it! If you have any leftovers, top a salad with this chicken — so tasty!

Chicken Satay Skewers with Spicy Peanut Sauce
 
Author:
Serves: 4
Ingredients
For the Marinade
  • 2 teaspoons fish sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sambal oelek
  • ½ teaspoon fresh lime juice
  • 1 tablespoon grated ginger
  • Handful chopped fresh cilantro
  • 1 pound skinless, boneless chicken tenders
  • 8 bamboo skewers soaked for 30 minutes
Spicy Peanut Dipping Sauce
  • 2 tablespoons light coconut milk
  • ¼ cup low sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon red chili flakes
  • 1 teaspoon crushed or grated garlic
  • ¼ cup creamy peanut butter
Instructions
  1. In medium sized bowl, combine fish sauce, soy sauce, brown sugar, sambal oelek, lime juice, ginger and cilantro. Whisk until thoroughly combined. Put marinade in large plastic baggie and add chicken tenders. Refrigerate for one hour. Remove chicken from marinade (discard) and thread each chicken tender onto a bamboo skewer.
  2. Heat a grill pan or grill on medium-high. Spray with cooking spray first so chicken doesn't stick. Grill chicken 2 to 3 minutes on each side until cooked through and light grill marks appear. Serve with dipping sauce.
To make dipping sauce
  1. Combine all ingredients into blender and blend until smooth and creamy.
Notes
Also good with rice on the side if serving as an entree.

Sambal oelek can be found at specialty Asian markets and select grocery stores.

Shop products featured in this recipe: