Instant Pot - Teriyaki Turkey Meatballs
My son has a peanut allergy which makes it very difficult to dine in Asian restaurants. A lot of Asian recipes include peanuts or use ingredients where peanuts may have been present. I've tried making Asian foods on the stove top, but the meat would always come out dry and the sauce never got very thick.
One recipe I tried the other night was Teriyaki Turkey Meatballs. The sauce was rich and thick and the turkey meatballs (although obviously leaner than ground beef) were juicy and full of flavor. To keep the meal light and healthy, I served the meatballs with some beautifully roasted vegetables. Other side dish options could be rice or quinoa, as they would soak up the sauce nicely.
1 lb ground turkey meat
1 cup bread crumbs (I used Italian but plain or panko would work as well)
¼ cup green onions, sliced + more for garnish
1 teaspoon garlic powder
½ teaspoon kosher salt
1 tablespoon olive oil
¾ cup low sodium soy sauce
1/3 cup rice vinegar
3 cloves garlic, minced
3 teaspoons fresh grated ginger
3 tablespoons canola oil
4 ½ tablespoons brown sugar
1 ½ tablespoons corn starch
- In a large bowl combine ground turkey, bread crumbs, egg, green onions, garlic powder, and salt. Gently shape into 14- 16 meatballs.
- Combine teriyaki sauce ingredients in a medium bowl. Set aside.
- Heat a pan over medium/high heat. Add 1 tablespoon of oil and brown the meatballs, about 2 minutes per side.
- Put the meatballs in the Instant Pot, add the teriyaki sauce, cover and lock the lid. Cook high pressure 10 minutes.
- Allow the Instant Pot to release pressure naturally for 10 minutes. If after 10 minutes, the valve is still up, use a quick pressure release. When the valve drops, carefully remove the lid. Turn the instant pot off.
- Sprinkle with sliced green onions. (I left this step off of the kids dishes)