Meatballs are usually a slow-and-steady kind of meal—but not today. These turkey meatballs cook fast in the Instant Pot and still come out juicy, flavorful, and coated in rich tomato sauce.
If you’ve ever ended a long day craving something warm and hearty but didn’t want to stand over a stove, this is your fix. You roll the meatballs, drop them in, and let pressure do the rest. No oven. No babysitting. Just solid results.
They’re light enough for a weeknight dinner, bold enough for company, and simple enough to repeat.
What Makes These Turkey Meatballs Worth Making
These meatballs check all the right boxes: soft, tender, flavorful, and ready in about 30 minutes. They simmer directly in the marinara, soaking up all that tomato goodness while staying moist inside.
Ground turkey can be tricky—it dries out fast. But the Instant Pot traps steam and pressure, locking in flavor and moisture with every bite. Add in Parmesan and garlic, and things start to get real.
- No browning required—just drop and cook
- Uses pantry-friendly ingredients
- Great for meal prep or freezing
- Works with jarred or homemade sauce
Main Ingredients You’ll Need
This is a short list, but each one matters. You’ll get the best results by sticking to the essentials.
- Ground turkey – Lean but not too lean, ideally 93% for the right texture.
- Breadcrumbs – Helps bind the meatballs and keep them tender.
- Egg – Adds moisture and helps everything hold together.
- Parmesan cheese – Adds saltiness and rich flavor inside each meatball.
- Marinara sauce – Go with your favorite jar or a quick homemade batch.
You can toss in garlic, onion powder, or chopped parsley to boost flavor even more.
How to Cook Turkey Meatballs in the Instant Pot
This whole recipe comes together quickly once the meatballs are shaped. Each step keeps the texture soft and the flavor balanced.
- Mix and shape the meatballs
Combine ground turkey, breadcrumbs, egg, Parmesan, and seasoning in a bowl. Roll into evenly sized meatballs—aim for 1.5 inches wide. - Add sauce and layer
Pour a cup of marinara into the Instant Pot first. Place the meatballs on top in one layer, and cover with remaining sauce. - Pressure cook
Lock the lid and cook on HIGH pressure for 7 minutes. Let the pressure release naturally for 5 minutes, then quick-release the rest. - Serve or simmer
Optionally, turn on Sauté mode to thicken the sauce a bit if needed. Serve over pasta, rice, or on sub rolls.
What to Serve with Turkey Meatballs
| Side Dish | Why It Works |
|---|---|
| Spaghetti or linguine | Soaks up the sauce beautifully |
| Garlic bread | Adds crunch and soaks up leftover marinara |
| Roasted green beans | Offers a clean, earthy contrast |
| Steamed broccoli | Keeps things light while adding nutrients |
| Mashed potatoes | A soft base that pairs surprisingly well |
| Zucchini noodles | For a lighter, low-carb twist |
| Caesar salad | Crunchy and creamy—perfect alongside rich sauce |
Storing Leftovers and Making Ahead
Turkey meatballs keep really well, making this a solid make-ahead meal for busy nights.
- Store in an airtight container in the fridge for up to 4 days.
- Freeze in sauce for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat on the stove or microwave until warmed through. Add a splash of water to loosen thick sauce if needed.
Common Questions You Might Have
Can I brown the meatballs first?
Yes, but you don’t have to. Pressure cooking them directly in sauce keeps them moist and flavorful.
Do they fall apart while cooking?
Not if you mix well and avoid overworking the meat. The egg and breadcrumbs do their job as long as everything’s combined evenly.
Can I use frozen meatballs?
You can, though cooking time may need to increase. Thawing first helps keep texture and timing consistent.
Is it better with homemade sauce?
Homemade is great, but jarred works just fine—choose one with low added sugar and good flavor.
Instant Pot Turkey Meatballs in Marinara
Equipment
- Instant Pot for pressure cooking the meatballs
- Mixing bowl for combining ingredients
- Tongs or Slotted Spoon to remove cooked meatballs
Ingredients
- 1 pound ground turkey 93% lean recommended
- 1/3 cup breadcrumbs
- 1 egg lightly beaten
- 1/4 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 cups marinara sauce jarred or homemade
Instructions
- In a bowl, mix ground turkey, breadcrumbs, egg, Parmesan, garlic, salt, and pepper until just combined. Shape into meatballs about 1.5 inches wide.
- Pour half of the marinara into the bottom of the Instant Pot. Layer in the meatballs, then cover with remaining sauce.
- Seal the lid and cook on HIGH pressure for 7 minutes. Let it naturally release for 5 minutes, then quick-release any remaining pressure.
- Gently stir or thicken sauce using Sauté mode if needed. Serve warm with pasta, rice, or sandwich rolls.
Notes
- Don’t overmix the meatball mixture—keep it light for better texture.
- You can double the recipe, just avoid stacking meatballs too high to ensure even cooking.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.