Ingredients
Units
Scale
For the meatballs:
- 1 tablespoon canola oil
- 1 1/2 pounds ground turkey
- 1 egg white
- 1 teaspoon garlic powder
- 1/4 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
- 1/8 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
For the sauce:
- 1 cup low-sodium soy sauce
- 1/2 cup rice vinegar
- 3 cloves garlic, minced
- 2 teaspoons ginger, grated
- 1 tablespoon canola oil
- 1 1/2 tablespoons brown sugar
- 1/4 teaspoon pepper
- 1 1/2 tablespoons corn starch
For serving and garnish:
- Steamed white rice
- Chopped green onions
- Sesame seeds
Instructions
Make the meatballs:
- 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.
Make the sauce: In a small mixing bowl, whisk together the all of the sauce ingredients until thoroughly combined.
- 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, toss them completely with the sauce. Cover and lock the lid, and cook on high pressure for 10 minutes.
- 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/
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 518
- Sugar: 4.5 g
- Sodium: 2537 mg
- Fat: 24.2 g
- Carbohydrates: 30.6 g
- Protein: 43.6 g
- Cholesterol: 163.9 mg
Keywords: Asian Meatballs, Quick Pressure Cooker Meatballs,