1/2 cup uncooked long grain white rice (not instant rice)
1/2 cup chopped yellow onion
1 tbsp minced garlic
1 tbsp Worcestershire sauce
1/4 cup panko breadcrumbs
1 large egg
salt and pepper to taste
1 284 ml can condensed tomato soup + 1 can of water * if not using canned soup, ensure you have 2.5 cups of tomato sauce instead
In a medium bowl, combine ground turkey, uncooked long grain white rice, onion, garlic, Worcestershire, panko and the egg. Season with salt and pepper. Mix until combined.
In the pot of the Instant Pot or pressure cooker, add the tomato soup and water. Season with salt and pepper and mix to combine.
Scoop 2.5 -3 tbsp of turkey and form into meatballs. I use a 3 tbsp cookie scoop to get uniform meatballs. They scoop into the perfect shape, and don’t require any additional rolling. Place the meatballs into the tomato sauce in the Instant Pot in a single layer. They will touch each other, which is fine, as they will still hold their own shape and remain independent of each other. Close the lid (following manufacture’s guide).
Using the Manual/Pressure Cooking setting, set the Instant Pot timer to 15 minutes on high pressure.
Once the Instant Pot cycle has completed, do a quick release (following manufacturer’s instructions) and once the release is complete, remove the lid and turn the pot off. If you keep it on “warming” it can burn the bottom of the meatballs.
Serve immediately with your favourite side salad or vegetables.
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