Pressure Cooker Swedish Turkey Meatballs

INGREDIENTS

Meatballs

• 1 lb ground turkey
• 1⁄2-cup panko bread crumbs
• 1 egg, lightly beaten
• 1 teaspoon paprika
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 1⁄2 cups chicken broth

Sauce

• 1 tablespoon olive oil
• 2 tablespoons cream cheese, divided
• 1 tablespoon dijon mustard
• 1 tablespoon worcestershire sauce
• 2 tablespoons all-purpose flour
• 3 tablespoons chopped fresh parsley
• salt and fresh ground pepper, to taste

INSTRUCTIONS

1. Mix together all ingredients for the meatballs (except the chicken broth) really well - I like to use my hands to make sure all ingredients are incorporated!
2. Roll meatballs into 1.5-2 inch balls and place in a single layer in pressure cooker. If you run out of room and need to start stacking, that’s fine too.
3. Pour chicken broth into the pressure cooker and set to high pressure for 5 minutes.
4. When time is up, do a quick release.
5. Remove meatballs from the pressure cooker, leaving the broth.
6. Turn pressure cooker onto simmer setting and whisk in olive oil, cream cheese, dijon, worcestershire, and flour.
7. Let simmer and stir until gravy starts to thicken. Season with salt and pepper to your preferred taste and then add meatballs back into gravy.
8. Top with fresh parsley and serve over mashed potatoes.