Ingredients: |
Ingredients: • 1 lb ground turkey meat
• 5 saltine crackers, crushed (see notes)
• 3 tablespoons buttermilk (see notes)
• ¼ cup green onion, sliced + more for garnish
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• Black pepper to taste
• 1 tablespoons canola oil
• 1 tablespoon sesame seeds
Teriyaki Sauce:
• 3/4 cup low sodium soy sauce
• 1/3 cup rice vinegar
• 3 cloves garlic, minced
• 3 teaspoons fresh grated ginger
• 3 tablespoons canola oil
• 4 1/2 tablespoons brown sugar
• 1/4 teaspoon black pepper
• 1 tablespoon corn starch
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Directions: |
Directions:1.In a large bowl combine ground turkey, crushed
crackers, buttermilk, green onions, garlic powder, salt,
and pepper. Gently shape into 16- 18 meatballs.
2.Combine teriyaki sauce ingredients in a medium bowl.
Set aside.
3.Heat the Instant Pot in sauté mode. Add 1 tablespoon
of oil and brown the meatballs, about 2 minutes per side.
When brown add the teriyaki sauce, cover and lock the
lid. Cook high pressure 10 minutes.
4.After 10 minutes, turn off the pot and allow it to
release pressure naturally. This will take about 5 minutes.
5.Sprinkle with sliced green onions and sesame seeds.
Serve with rice or quinoa.
Personal Notes: If you don't have saltines crackers
available you can use 1/2 cup of plain panko or
breadcrumbs.
I use buttermilk because of my daughter is allergic to
eggs, but If you don't have any food restriction you can
substitute the buttermilk for 1 egg.
Over time, I've noticed that depending on the brand of
ground turkey and the percentage of fat sometimes the
mixture could end up being to wet and not firm enough to
hold the meatballs together. If this is your case, add 1/2 cup of panko to the mixture to help to keep the meatballs
together when cooking.
The amount of sauce in this recipe is more than enough
for 1 lb of meat. 1 lb meat = 14 - 16 meatballs. If you use
more than 1 lb of meat increase the amount of sauce
accordingly.
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