Turkey Meatballs

By: The Culinary Cartel

Turkey Meatballs
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
& onion stuffing mix, 4 servings, and pepper as needed, cook 7 min, crème fraîche, dijon mustard, g water, garlic crushed, ground turkey, handful fresh parsley, head cauliflower, head dijon mustard, meatballs, ml water, onion diced, pepper as needed, prep 15 min, pressure cook, turkey

prep icon Prep Time
15 min
cook icon Cook Time
7 min

serving icon Servings
4 Servings
Ingredients
  • 80 g water
  • 60 g Sage & onion stuffing mix
  • Oil and pepper as needed
  • 1 onion diced
  • 2 clove garlic crushed
  • Salt pepper as needed
  • 400 g ground turkey
  • 1 handful fresh parsley
  • 100 ml crème fraîche
  • 2 tsp Dijon mustard
  • 1 head Dijon mustard
  • 1 head cauliflower
  • 300 ml water
  • 50 ml crème fraîche
Instructions
  • Pour the stuffing mix into a small bowl, then pour over the boiling water & set aside for 1-2 Minutes.
  • Break the cauliflower into bite sized florets.
  • Add the trivet to the Instant Pot along with water, then place the cauliflower on top of the trivet.
  • Pressure Cook on High for 1 Minute. When the time is up, carefully quick release the pressure.
  • Set the cauliflower aside.
  • Empty the inner pot of any remaining water and remove the trivet, then select Sauté, Normal.
  • When the display indicates hot, add a little bit of oil then the onion and garlic and cook until soft and lightly golden brown, then remove from the pot and set aside.
  • In a bowl, combine the turkey mince with the stuffing, some parsley, and half the sautéed onion and garlic mix and salt, then form the mince into balls (about 35g each, or the size of a golf ball).
  • Add a little more oil to the inner pot, and still using the sauté setting fry the meatballs until golden but still uncooked in the middle (about 3 mins).
  • Add the remaining onions and garlic back into the pot, along with water.
  • Pressure Cook on High for 4 Minutes. When the time is up, allow for 3 Minutes natural release, then carefully quick-release the rest of the pressure.
  • Open the lid, and remove the meatballs and set aside.
  • Add crème fraiche to the broth, along with the Dijon mustard and salt and pepper to taste to create your sauce.
  • Using a stick blender, blend the cauliflower into a fine puree with more crème fraiche.
  • Serve the meatballs on top of the pureed cauliflower with your choice of green veg, and the creamy Dijon sauce.
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