Kid-O’s Pasta & Turkey Meatballs

By: Weldon Owen

Kid-O’s Pasta & Turkey Meatballs
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Kids
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["TIP This kid-friendly comfort food gets a double dose of nutty Parmesan, which is used in the meatballs and also in the sauce."]
cuisine icon Keywords
30-60 min, 4 servings, can tomato sauce, chicken stock, contributed, cook 10 min, dinner, dried italian seasoning, easy, garlic powder, grated parmesan cheese, ground turkey (a mix of dark and white meat is best), instant pot, instant pot pasta, kids, kosher salt, large egg yolk, mini dried pasta, modern, plain yogurt, prep 10 min, pressure cook, round buttery crackers, sauté, sugar, unsalted butter, yogurt

prep icon Prep Time
10 min
cook icon Cook Time
10 min

serving icon Servings
4 servings
Ingredients
  • 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
Instructions
  • 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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