So here we are with my first Instant Pot blog post. I’ll have at least one more as my apartment issues take their time to be resolved, even though I really wish I could do some oven-oriented dishes right now. But this recipe almost makes up for having a kitchen that’s partially out of commission.
I actually made these turkey meatballs on a bizarrely cool weekend in August, but I’ve been waiting to write about them until a more appropriate time of year. I followed the recipe on Lefty Spoon pretty closely, though I made some adjustments here and there, also opting to just stick with mushrooms to supplement the turkey in the dish instead of mixing in some zucchini as well.
This was the first recipe I ever tried to make in my Instant Pot, but I’m happy to say that this was also the recipe that made me realize how useful an Instant Pot can be. Since the Instant Pot, my toaster oven and a hot plate are how I’m feeding myself right now, I’ve stuck with Instant Pot directions here — but I don’t see why you can’t make these meatballs in a stovetop pressure cooker either if you are so inclined….