Ingredients
Scale
Meatballs
- 1 lb ground turkey
- 1⁄2-cup panko bread crumbs
- 1 egg, lightly beaten
- 1 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 1⁄2 cups chicken broth (affiliate)
Sauce
- 1 tablespoon olive oil (affiliate)
- 2 tablespoons cream cheese, divided
- 1 tablespoon dijon mustard (affiliate)
- 1 tablespoon worcestershire sauce
- 2 tablespoons all-purpose flour
- 3 tablespoons chopped fresh parsley
- salt and fresh ground pepper, to taste
Instructions
- Mix together all ingredients for the meatballs (except the chicken broth) really well – I like to use my hands to make sure all ingredients are incorporated!
- Roll meatballs into 1.5-2 inch balls and place in a single layer in pressure cooker. If you run out of room and need to start stacking, that’s fine too.
- Pour chicken broth into the pressure cooker and set to high pressure for 5 minutes.
- When time is up, do a quick release.
- Remove meatballs from the pressure cooker, leaving the broth.
- Turn pressure cooker onto simmer setting and whisk in olive oil, cream cheese, dijon, worcestershire, and flour.
- Let simmer and stir until gravy starts to thicken. Season with salt and pepper to your preferred taste and then add meatballs back into gravy.
- Top with fresh parsley and serve over mashed potatoes.
- Prep Time: 10 mins
- Cook Time: 5 mins