Ingredients
1lbground turkey,93% lean
⅓cupseasoned breadcrumbs,can substitute gluten-free breadcrumbs
3tbsppecorino Romano cheese,grated
1large egg,beaten
1garlic clove,crushed
1tbspparsley,fresh minced
½tspkosher salt
Cooking spray
1tspolive oil
½cuponion,chopped
½cupcelery,chopped
½cupcarrot,chopped
3garlic cloves,minced
28ozdiced San Marzano tomatoes,can
4cupschicken broth,reduced sodium
4basil leaves,torn, plus optional more for garnish
2bay leaves
5ozditalini pasta,1 cup, wheat, or gluten-free
1cupzucchini,diced small
Parmesan rind,optional
parmesan cheese,grated, optional for serving
Preparation
In a medium bowl, combine turkey, breadcrumbs, pecorino, egg, garlic, parsley, and salt and gently mix to combine.
Form into 30 meatballs for about 1 heaping tablespoon each.
Press saute in the Instant Pot and spray with oil.
Brown the meatballs in 2 to 3 batches, spraying each time. Set aside on a dish and clean the pot.
Heat the oil and add the onion, celery, carrots, and garlic. Cook until soft for about 4 minutes.
Add the tomatoes, Parmesan rind, basil, bay leaves, and stir. Return the meatballs to the pot.
Add the chicken broth, cover. and cook at high pressure for 15 minutes.
Quick-release and open the lid, add the pasta and zucchini and cook for 4 minutes more.
Serve with grated cheese if desired and basil.
