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Turkey Meatballs in Marinara Sauce
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Marina M.
We love this recipe and have it quite regularly. It’s quick to make in an Instant Pot and not demanding if you are cooking it in a slow-cooker. Plus, as a protein source, it’s relatively lean. But the real bonus is the flavour! Our Saturnalia blend strikes a perfect balance of flavour that is stunningly delicious with ground turkey.
You can make your own Marinara sauce (this is a great recipe) but if you are in a rush, we are big fans of Stefano’s Marinara. If you are looking for a gluten-free recipe, replace the bread crumbs with oatmeal (ground in the food processor for a better texture).
Serve on your favourite pasta or veggie noodles. Or try it together with our Fennel-Scented Polenta.
Serves 2
Prep time 10 min
Cooking time (Instant Pot 18 min / Slow cooker 4 hours)
Ingredients:
- 1 pound lean ground turkey
- 1 large egg
- 1/3 cup grated Parmesan cheese — plus additional for serving
- 1/3 cup Italian breadcrumbs (or fine ground oatmeal for gluten-free)
- 1 TBSP Saturnalia blend
- ½ TBSP Worchestire sauce
- 1 tsp
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1 jar of a premium brand prepared pasta sauce
INSTRUCTIONS
- Combine all ingredients (except spaghetti sauce) until well mixed. Mixing together with your hands works great.
- Form into balls using hands or small ice cream scoop. (You want them to be slightly smaller than a golf ball.)
- Lightly coat the bottom of Instant Pot with cooking spray or oil and add spaghetti sauce.
- Place meatballs over the sauce, layering them if necessary. It’s OK if they touch, just don’t squish them too much.
- Place lid on Instant Pot and switch valve to “sealing”. Press “Manual” and set to high pressure for 8 minutes.
- After you hear the timer go off, allow to slow release for another 5 minutes and then do the quick release (you do this by carefully switching the tab to “venting”).
- Remove the lid from Instant Pot and serve meatballs and sauce over polenta or pasta/noodles, with veg.