Teriyaki Meatballs in an Instant Pot
New Recipe from The Gluten-Free Instant Pot Cookbook 100 Fast to Fix and Nourishing Recipes for All Kinds of Electric Pressure Cookers
I bought the first version of this cookbook when it was released back in 2018 and was very happy with it indeed. This year I was thrilled when the publisher’s asked authors Jane Bonacci and Sara De Leeuw to add fifty more mouth watering recipes! The result is a completely revamped cookbook with larger format, tantalizing images, and numerous tips with even more delicious recipes to put your Instant Pot to work.
Jane and Sara have included a thoughtful introduction to gluten-free instant pot cooking which prepares you for success before you start. This is handy, because you are going to want to try everything. Whether you are looking for breakfast, lunch, dinner or even appetizers and desserts, you don’t have to be strictly gluten-free to appreciate the flavors and variety. The Asian inspired favorites are right up my alley, with Kung Pao Chicken, Vegetable Pad Thai and these rich and flavorful teriyaki turkey meatballs. For those having a sweet tooth, you will want to check out the cheesecake and bread pudding recipes. I certainly recommend this addition to your cookbook library!
This rich sauce will suit all of you teriyaki fans and choosing your own favorite gluten-free “soy sauce” will help you regulate salt and depth of flavor. Smooth honey is a nice touch to the sesame and ginger notes, and after cooking, a quick slurry of cornstarch thickens it right up. For fun I created a pineapple and meatball kebab served on a bed of black rice. Add a quick salad of pickled red onion, cucumber, serrano chili with a sprinkle of scallion and plate of blistered shishito peppers to round out your tasting.
Teriyaki Meatballs (Page 53, The Gluten-Free Instant Pot Cookbook) GLUTEN FREE • NUT FREE Recipe used with permission
These tender, juicy meatballs come together quickly and get cooked in an easy home-made teriyaki sauce. We use ground turkey in place of traditional ground beef and swap out gluten-filled soy sauce with coconut aminos for a gluten-free alternative. The cornstarch slurry turns the sauce into a rich glaze for the meatballs.
All you need to do is put them on a plate and serve them to your guests.
Yield: 40 meatballs
1 cup (235 ml) coconut aminos or gluten-free soy sauce
1/2 cup (120 ml) rice wine vinegar
4 cloves garlic, minced
1 tablespoon (8 g) freshly grated ginger
2 tablespoons (30 ml) vegetable oil
2 teaspoons (10 ml) sesame oil
⅓ cup (75 g) brown sugar
2 tablespoons (40 g) honey
1 teaspoon black pepper
For the meatballs
2 pounds (908 g) ground turkey meat (Jennie-O is gluten free)
1/2 cup (60 g) gluten-free panko bread crumbs
2 large eggs
1/2 cup (50 g) thinly sliced scallion, green parts only, divided
1 teaspoon garlic powder
1 teaspoon salt
1-1/2 teaspoons freshly cracked black pepper
2 tablespoons (30 ml) vegetable oil
2 tablespoons (16 g) cornstarch
2 tablespoons (30 ml) cold water
1 tablespoon (8 g) sesame seeds, for garnish
1. Combine the coconut aminos, vinegar, garlic, ginger, vegetable oil, sesame oil, brown sugar, honey, and pepper in a medium bowl. Set aside.
1. In a large bowl, combine the ground turkey, bread crumbs, eggs, 1/4 cup (25 g) of the scallions, garlic powder, salt, and pepper. Using a scant 1 ounce (28 g), gently shape into 40 meatballs.
2. Press Sauté on your electric pressure cooker. When the inner pot is hot, add the oil. When the oil is hot, add enough meatballs to cover the bottom of the pot, browning for about 2 minutes per side. Remove to a serving platter while you brown the rest.
3. When all the meatballs are browned, return them to the pot and pour the teriyaki sauce over them.
4. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 15 minutes. When the cook time is finished, allow a natural release for 10 minutes, then do a quick release to vent any remaining steam. Once the float pin drops, you can safely unlock the lid. Press Cancel.
5. In a small bowl, whisk together the cornstarch and water until it forms a slurry.
Press Sauté and when the mixture starts to bubble, add the slurry to the pot, continuing to stir until the sauce thickens considerably around the meatballs, 3 to 5 minutes.
6. To serve, transfer the meatballs to a large platter. Skewer each one with a decorative toothpick and sprinkle with the remaining 1/4 cup (25 g) sliced scallions and the sesame seeds.
Disclosure: I received a copy of The Gluten-Free Instant Pot Cookbook for review. This post is my own opinion.