Turkey Meatballs and Gravy with Corn Starch

Serves 5 in about 50 minutes. The pot starts with bread torn into, then chicken broth.

Ingredients

• 1 slice bread, torn into small pieces
• ⅓ cup milk
• 1 ½ pounds lean ground turkey
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon poultry seasoning (or italian seasoning)
• 2 tablespoons chopped parsley
• 3 cloves garlic, pressed or minced
• 1 lrg egg
• 2 teaspoons dijon mustard
• 2 tablespoons olive oil
• 2 cups chicken broth (or turkey broth)
• 3 tablespoons corn starch
• 3 tablespoons cold water

Method

1. To a large bowl add the ground turkey, salt, pepper, garlic powder, onion powder, and poultry seasoning to the meat. Then add the parsley, garlic, egg, and Dijon mustard and add the milk-soaked breadcrumbs to the bowl. Mix very well to combine.
2. Use a 2 Tablespoon scoop or use a measuring spoon to scoop out 2 Tablespoons of the turkey mixture and form meatballs. Set the meatballs on a plate.
3. Turn on the Sauté setting. When the pot is hot, add the oil and half of the meatballs. Brown both sides of them just to get some color on them, but don't cook all the way through.
4. Lift out browned meatballs to a plate. They may stick a little, just be careful getting them up. Stir in second half of meatballs to the pot.Repeat the process of browning on both sides and remove to the plate.
5. You will be left with a lot of browned bits on the bottom of the pot. You will need to deglaze the pot.With sauté mode still on, pour a splash of the chicken broth into the pot.Start scraping the bottom of the pot with a wooden spoon, loosening up the browned bits.
6. Tip in the remaining broth, then add the metal trivet/rack to the pot. Press cancel to turn off the sauté setting.
7. Set the meatballs onto the rack. It's okay to stack them.
8. Close the lid and turn the steam release knob to the Sealing position, if not self-sealing. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
9. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
10. Lift out the meatballs to a serving bowl. Lift out the rack from the pot and turn the Sauté mode back on.
11. Tip in the cold water to the corn starch. Beat the corn starch and water very well to create a smooth slurry. When the liquid in the pot starts to simmer, whisk the cornstarch slurry into the pot.
12. Beat well until the gravy thickens. Then turn off the pot. Carefully ladle or pour the gravy over the meatballs. Plate hot.

More instant pot ideas are in the instant pot collection.