Turkey Meatballs

Combine all ingredients (except tomato sauce, olive oil, and Parmesan) in a large bowl, and combine with wooden spoon. Then, using your hands, roll 1″ balls of the mixture, and set aside.

Coat the bottom of a pressure cooker with olive oil and select “Browning.” (If you’re not using a pressure cooker, this will be over medium heat. Please see the note below the recipe for further instructions.) Once the oil is hot, drop half of the meatballs in the pot, and turn with tongs until all sides of the meatballs are browned. Remove from pot, and replace with the other meatballs. Repeat the browning process. Once all meatballs are browned and out of the pot, turn the heat off.

Pour half of the tomato sauce on the bottom of the pan, and set half of the meatballs on top. Then pour the rest of the tomato sauce, and other meatballs in the pot. Stir to coat all meatballs with sauce. Select high pressure, and cook for 10 minutes.

*If you are working with a stock pot or a slow cooker, brown the meat in a sauté pan over medium heat, then transfer to your pot when it’s time for the tomato sauce. Slow cookers, you’ll need to cook on low heat for about 2 hours. Stock potters, you’ll need to cover and simmer on the stovetop for a good hour on low heat, stirring so that nothing burns on the bottom. No matter which method you use, just watch that your meatballs don’t overcook.

Top with Parmesan cheese and serve over pasta.