Put your pressure cooker to work in a whole new way with these tasty Pressure Cooker Cranberry-Turkey Meatballs! Flavored with Dijon mustard, chili sauce, garlic powder and cranberry sauce for added sweetness, these pressure cooker cranberry-turkey meatballs will be a hit at your holiday party.
Mix first 5 ingredients just until blended; roll into 50 (1-inch) meatballs.
Combine remaining ingredients in electric pressure cooker sprayed with cooking spray.
Place half the meatballs in single layer on bottom of pressure cooker; top with second layer of meatballs. Close and lock lid.
Cook 8 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam. Remove lid. Gently stir meatballs to evenly coat meatballs with sauce.
These moist meatballs can be cooked ahead of time. Cool completely, then refrigerate up to 2 days. Reheat in microwave before serving.
Starting out with lean ground turkey to make these meatballs is a smart choice. Plus they are low in both fat and sodium. Enjoy!
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
25 servings, 2 meatballs each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.