Recipe: Turkey meatballs in tomato sauce in the pressure cooker

I made this recipe last week, adapted from a cookbook I got for Christmas. I changed so many of the ingredients it didn’t really resemble the original recipe!

My husband ate three servings of this – and it has a bunch of veggies! He encouraged me to post this creation of mine – and to make him a new batch for this week.

Ingredients:

  • 1 pound of ground turkey
  • 1 egg
  • 1/2 cup of almond flour or almond meal
  • 1/4 cup of Parmesan or Cheddar cheese (optional)
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 2 tsp coconut oil
  • 1 onion, chopped
  • 3 celery stalks, thinly sliced
  • 1, 28-ounce can of crushed tomatoes, drained
  • 1/2 cup of chicken broth
  • 1.3 tbsp of dried oregano
  • 1/4 cup heavy cream (optional)
  • 3 cups of baby spinach

How to:

  1. In a bowl, mix together: ground turkey, egg, almond flour, cheese (if using), oregano, rosemary, salt and pepper.
  2. Form the mixture into 12 balls.
  3. Melt the coconut oil in a pressure cooker on the browning function.
  4. Add the onion and celery, and cook until onion turns translucent. (3 mins)
  5. Stir in tomatoes, broth, oregano.
  6. Drop meatballs into the sauce.
  7. Turn pressure cooker on high for 10 minutes. Release the pressure and open it up!
  8. Stir in cream (if using)
  9. Add spinach to wilt it.

Serve either on it’s own, over rice, or over zucchini noodles.

Note: I didn’t take the photo for this (full credit goes to SkinnyTaste). Reason being is that I can never have this around long enough to take a photo of!

Author: Jackie

Jackie is a certified holistic nutritionist (with the Alive Academy out of Richmond, B.C.) in her spare time. Full-time she works in an office (like many of you!) and is always looking for ways to make her busy life happy and healthy. She is a mom to 2 lovely daughters, and a wife to a picky-eater husband who always keeps her on her toes when she is creating healthy recipes.

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