Turkey and Spinach Meatballs
Ground turkey meatballs with spinach, ricotta and Parmesan, air-fried until browned and cooked through.
ā±ļø Prep: 15 minš³ Cook: 10 min
Ingredients
| 1 1/2 pounds | 680 g | ground turkey |
| 1 1/2 cups | 360 ml | finely chopped spinach (tightly packed) |
| 3/4 cup | 180 ml | ricotta cheese |
| 6 tablespoons | 90 ml | finely chopped fresh parsley |
| 6 tablespoons | 90 ml | freshly grated Parmesan cheese |
| 1 1/2 teaspoons | 7.5 ml | kosher salt, plus more for seasoning |
| 1 teaspoon | 5 ml | garlic powder |
| 1 pinch | red pepper flakes | |
| ā | cooking spray |
Instructions
PREP TIME: 15min | COOK TIME: 10min | READY IN: 25min
- Combine ground turkey, spinach, ricotta cheese, parsley, Parmesan cheese, salt, garlic powder, and red pepper flakes in a bowl.
- Gently pack turkey mixture into a 1/4-cup measuring cup or ice cream scoop and form into meatballs. Lightly season the outside of meatballs with additional salt.
- Spray meatballs all over with cooking spray and arrange in a single layer in the CrispLid fryer basket, working in batches as needed.
- Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet.
- Set CrispLid on top of inner steel pot and plug in. Set to 425Ā°F (220Ā°C) and cook until meatballs are browned on top and have an internal temperature of 165Ā°F (75Ā°C), about 10 minutes. Lift the lid using the handle and set it on the silicone trivet. Repeat with remaining meatballs.
Mealthy Tip: Substitute the ground turkey with ground chicken or ground pork for a different flavor. Try kale instead of the spinach for an earthier flavor.