Home>Recipe>Instant Pot Turkey Meatballs with Cauliflower in Cream Sauce Recipe
Recipe
Instant Pot Turkey Meatballs with Cauliflower in Cream Sauce Recipe
Published: April 1, 2024
Whipped up some turkey meatballs in my trusty Instant Pot today. Tossed in cauliflower and smothered it all in a creamy, cheesy sauce. Quick, easy, and oh-so-tasty!
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I've whipped up a delectable dish that's become my go-to comfort meal. Imagine juicy turkey meatballs teamed with tender cauliflower florets, all beautifully drenched in a luscious cream sauce. You'll be amazed by how simple it is, thanks to my trusty Instant Pot. And guess what? Every bite delivers an explosion of flavors. I can't wait to share this mouthwatering recipe with you!
Ingredients You'll Need for This Delicious Recipe
- Ground turkey: Lean protein that adds flavor and texture to the meatballs, keeping them moist and delicious.
- Breadcrumbs: Bind the meatballs together and absorb moisture, ensuring they hold their shape and have a pleasing texture.
- Parmesan cheese: Adds a rich, savory flavor to the meatballs and helps to bind the ingredients together for a cohesive texture.
- Egg: Acts as a binder, holding the meatball mixture together and providing structure to the final dish.
- Garlic powder: Infuses the meatballs with a delicious garlic flavor, enhancing the overall taste of the dish.
- Cauliflower: Adds a nutritious element to the dish, providing fiber and essential vitamins while complementing the creamy sauce.
- Chicken broth: Infuses the cauliflower with flavor as it cooks and adds depth to the cream sauce.
- Heavy cream: Creates a rich and creamy sauce that coats the meatballs and cauliflower, adding indulgence to the dish.
- Mozzarella cheese: Melts into the cream sauce, adding a gooey, cheesy element that enhances the overall flavor and texture.
- Parsley: Adds a fresh, herbaceous note to the dish, brightening up the flavors and providing a pop of color.
Did you know that adding a splash of white wine to the cream sauce can elevate the flavors of this dish even more? It adds a subtle depth that pairs beautifully with the turkey meatballs and cauliflower. Give it a try next time you whip up this recipe!
Read more: Easy Meatballs in Tomato Sauce Recipe
Essential Tools and Equipment
- Instant Pot: Essential for pressure cooking the turkey meatballs and cauliflower quickly and efficiently.
- Bowl: Used for mixing the ingredients for the turkey meatballs before forming them into balls.
- Trivet: Helps to keep the meatballs elevated above the cauliflower while they cook together in the Instant Pot.
- Spatula: Necessary for stirring the cream sauce until the cheese is melted and the sauce is thickened.
Frequently Asked Questions
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 head cauliflower, cut into florets
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions:
- In a bowl, mix together ground turkey, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and black pepper. Form into meatballs.
- Place cauliflower florets in the Instant Pot and add chicken broth. Place a trivet on top and arrange meatballs on the trivet.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Quick release the pressure and remove the meatballs and cauliflower. Set aside.
- Switch the Instant Pot to sauté mode and add heavy cream and mozzarella cheese. Stir until the cheese is melted and the sauce is thickened.
- Serve the meatballs and cauliflower with the cream sauce on top. Garnish with chopped parsley.
Nutritional value:
Per Serving in Calories: 480 kcal | Carbohydrates: 15 g | Protein: 32 g | Total Fat: 32 g | Saturated Fat: 16 g | Trans Fat: 0 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 2 g | Cholesterol: 180 mg | Sodium: 780 mg | Dietary Fiber: 3 g | Sugar: 4 g | Calcium: 250 mg | Potassium: 800 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 60 mg
Tips for Making Ahead and Freezing
Make Ahead Instructions
- Prepare the meatballs and cauliflower as per the recipe.
- Store the cooked meatballs, cauliflower, and cream sauce separately in airtight containers in the refrigerator for up to 3 days.
Freezing Instructions
- After cooking, let the meatballs and cauliflower cool completely.
- Place them in a single layer on a baking sheet and freeze until solid.
- Transfer the frozen meatballs and cauliflower to a freezer-safe bag or container.
- Freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm in the microwave or on the stovetop with the cream sauce.
