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Instant Pot Turkey Meatballs with Cauliflower in Cream Sauce Recipe Instant Pot Turkey Meatballs with Cauliflower in Cream Sauce Recipe


Instant Pot Turkey Meatballs with Cauliflower in Cream Sauce Recipe

Written by: Emily Smith

Whipped up some turkey meatballs in my trusty Instant Pot today. Tossed in cauliflower and smothered it all in a creamy, cheesy sauce. Quick, easy, and oh-so-tasty!

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I've whipped up a delectable dish that's become my go-to comfort meal. Imagine juicy turkey meatballs teamed with tender cauliflower florets, all beautifully drenched in a luscious cream sauce. You'll be amazed by how simple it is, thanks to my trusty Instant Pot. And guess what? Every bite delivers an explosion of flavors. I can't wait to share this mouthwatering recipe with you!

Ingredients You'll Need for This Delicious Recipe

  • Ground turkey: Lean protein that adds flavor and texture to the meatballs, keeping them moist and delicious.
  • Breadcrumbs: Bind the meatballs together and absorb moisture, ensuring they hold their shape and have a pleasing texture.
  • Parmesan cheese: Adds a rich, savory flavor to the meatballs and helps to bind the ingredients together for a cohesive texture.
  • Egg: Acts as a binder, holding the meatball mixture together and providing structure to the final dish.
  • Garlic powder: Infuses the meatballs with a delicious garlic flavor, enhancing the overall taste of the dish.
  • Cauliflower: Adds a nutritious element to the dish, providing fiber and essential vitamins while complementing the creamy sauce.
  • Chicken broth: Infuses the cauliflower with flavor as it cooks and adds depth to the cream sauce.
  • Heavy cream: Creates a rich and creamy sauce that coats the meatballs and cauliflower, adding indulgence to the dish.
  • Mozzarella cheese: Melts into the cream sauce, adding a gooey, cheesy element that enhances the overall flavor and texture.
  • Parsley: Adds a fresh, herbaceous note to the dish, brightening up the flavors and providing a pop of color.

Essential Tools and Equipment

  • Instant Pot: Essential for pressure cooking the turkey meatballs and cauliflower quickly and efficiently.
  • Bowl: Used for mixing the ingredients for the turkey meatballs before forming them into balls.
  • Trivet: Helps to keep the meatballs elevated above the cauliflower while they cook together in the Instant Pot.
  • Spatula: Necessary for stirring the cream sauce until the cheese is melted and the sauce is thickened.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes


  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 head cauliflower, cut into florets
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated mozzarella cheese
  • Fresh parsley, chopped (for garnish)


  1. In a bowl, mix together ground turkey, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and black pepper. Form into meatballs.
  2. Place cauliflower florets in the Instant Pot and add chicken broth. Place a trivet on top and arrange meatballs on the trivet.
  3. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 5 minutes.
  4. Quick release the pressure and remove the meatballs and cauliflower. Set aside.
  5. Switch the Instant Pot to sauté mode and add heavy cream and mozzarella cheese. Stir until the cheese is melted and the sauce is thickened.
  6. Serve the meatballs and cauliflower with the cream sauce on top. Garnish with chopped parsley.

Nutritional value:

Per Serving in Calories: 480 kcal | Carbohydrates: 15 g | Protein: 32 g | Total Fat: 32 g | Saturated Fat: 16 g | Trans Fat: 0 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 2 g | Cholesterol: 180 mg | Sodium: 780 mg | Dietary Fiber: 3 g | Sugar: 4 g | Calcium: 250 mg | Potassium: 800 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 60 mg

Tips for Making Ahead and Freezing

Make Ahead Instructions

  • Prepare the meatballs and cauliflower as per the recipe.
  • Store the cooked meatballs, cauliflower, and cream sauce separately in airtight containers in the refrigerator for up to 3 days.

Freezing Instructions

  • After cooking, let the meatballs and cauliflower cool completely.
  • Place them in a single layer on a baking sheet and freeze until solid.
  • Transfer the frozen meatballs and cauliflower to a freezer-safe bag or container.
  • Freeze for up to 3 months.
  • To reheat, thaw overnight in the refrigerator and warm in the microwave or on the stovetop with the cream sauce.

Did you know that adding a splash of white wine to the cream sauce can elevate the flavors of this dish even more? It adds a subtle depth that pairs beautifully with the turkey meatballs and cauliflower. Give it a try next time you whip up this recipe!

Frequently Asked Questions

Can I use ground chicken instead of ground turkey for this recipe?
Yes, you can substitute ground chicken for ground turkey in this recipe if you prefer.
Can I use a different type of cheese in the cream sauce?
Certainly! Feel free to experiment with different cheeses to customize the flavor of the cream sauce to your liking.
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can use a plant-based ground meat substitute in place of the ground turkey and opt for vegetable broth instead of chicken broth.
Can I freeze the meatballs for later use?
Yes, you can freeze the cooked meatballs for later use. Make sure to cool them completely before transferring to an airtight container or freezer bag.
How long will the leftovers last in the refrigerator?
The leftovers can be stored in the refrigerator for up to 3-4 days. Make sure to keep them in a sealed container to maintain freshness.

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