Kid-O’s Pasta & Turkey Meatballs


  • 9 round buttery crackers
  • 1 1/2 tbsp plain yogurt
  • 1 large egg yolk
  • 3/4 lb ground turkey (a mix of dark and white meat is best)
  • 7 tbsp grated parmesan cheese
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp garlic powder
  • kosher salt
  • 1 1/4 cups chicken stock
  • 1 can tomato sauce
  • 1 tbsp sugar
  • 6 oz mini dried pasta
  • 3 tbsp unsalted butter
  • In a bowl, combine the crushed crackers, milk, and egg yolk and mash with a fork until the crackers are moistened. Add the turkey, 3 tablespoons of the Parmesan, the Italian seasoning, garlic powder, and ¼ teaspoon salt. Using your hands or a wooden spoon, stir gently to combine. Form into 26–30 meatballs, using a heaping teaspoon for each one. Refrigerate for 10 minutes.
  • In the Instant Pot®, whisk together the stock, tomato sauce, sugar, and ½ teaspoon salt. Add the pasta and stir to combine. Place the meatballs on top but don’t stir.
  • Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 5 minutes at low pressure.
  • Let the steam release naturally for 5 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid. Using a rubber spatula, gently stir in the butter and the remaining ¼ cup Parmesan. Serve right away.
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