1/4 cup Milk, (I use unsweetened plain coconut milk or almond milk to keep them dairy free)
1 teaspoon Dried Parsley
1 teaspoon Dried Rosemary
3/4 teaspoon Salt
1/2 teaspoon Ground Black Pepper
Add all ingredients in a large mixing bowl and gently combine.
Scoop into 1 1/2 tablespoon portions using a 1 1/2 tablespoon spring-loaded scoop (or cookie scoop) and gently roll into a ball between the palms of your hands.
Pour at least one cup of your favorite sauce into your pressure cooker. (When I’m making spaghetti and meatballs, I pour in a full jar of sauce. You just need at least 1 cup so that your Instant Pot can safely come to pressure.)
Add your turkey meatballs to the sauce and set your Instant pot or electric pressure cooker to manual 10 minutes on high pressure.
When finished, release pressure with either the natural or quick release method.
Serve over pasta, rice, or veggies.
To freeze raw turkey meatballs:
Scoop the turkey meatball mixture as described in the recipe, but place the raw turkey meatballs inside a freezer safe gallon size bag.
Squeeze out excess air and then freeze the turkey meatballs on a flat surface.
To cook, follow the directions for cooking fresh turkey meatballs in your Instant Pot. Nothing changes.