Ingredients

• 1.25 pounds lean ground turkey
• 1 large egg , beaten
• 3 tablespoons panko bread crumbs
• 1 teaspoon granulated onion
• 0.5 teaspoons granulated garlic
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 pinch ground allspice
• 1 pinch ground nutmeg
• 2 tablespoons salted butter
• 1.5 tablespoons olive oil
• 1.25 cups beef broth
• 0.75 cups half-and-half , divided
• 0.5 teaspoons Dijon mustard
• 1.5 teaspoons Worcestershire sauce
• 2 tablespoons sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh parsley

Instructions

1. 1 Combine ground turkey, egg, bread crumbs, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl; mix until well combined. Use a spring-hinged scoop to form about 12 meatballs.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil; heat until butter is melted. Cook meatballs in the hot fat until browned on all sides, about 4 minutes. Work in batches if necessary. Transfer browned meatballs to a shallow dish and loosely cover with foil.
3. 3 Pour broth into the pot and scrape off all the browned bits from the bottom of the pot using a wooden spoon. Mix in 1/2 cup half-and-half, Dijon mustard, and Worcestershire sauce. Return meatballs to the pot and coat with the sauce.
4. 4 Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 7 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Transfer meatballs carefully to a shallow dish and cover loosely with foil.
6. 6 Whisk together remaining 1/4 cup half-and-half, sour cream, and flour in a small bowl. Stir into the pot and simmer until thickened, 3 to 5 minutes. Serve meatballs with sauce and garnish with parsley.

Nutrition per serving