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Export 12 ingredients for grocery delivery
Step 1
In a large bowl, combine ground turkey, crushed crackers, buttermilk, green onions, garlic powder, salt, and pepper. Gently shape into 16-18 meatballs.
Step 2
Combine teriyaki sauce ingredients in a medium bowl. Set aside.
Step 3
Heat the Instant Pot in sauté mode. Add 2 tablespoons of oil and brown the meatballs, about 2 minutes per side. When the meatballs are brown for all sizes, add the teriyaki sauce, cover, and lock the lid. Cook high pressure for 10 minutes.
Step 4
After the cooking time is over, press "cancel" and allow it to release pressure naturally. This will take about 5-8 minutes. Then, carefully turn the valve to "Venting" to release any extra pressure that might still be in there. Then remove the lid.
Step 5
Garnish with fresh chopped green onions and sesame seed, if desired. Serve immediately over rice, quinoa, or steamed vegetables.
Step 6
Prepare the turkey mixture and teriyaki sauce as instructed in the recipe (steps 1 and 2 above).
Step 7
Then brown the meatballs in a large skillet over medium-high heat until browned on all sides.
Step 8
Add the teriyaki sauce and mix to combine. Reduce heat to low, and cook covered for 20-25 minutes, or until the meatballs' internal temperature reaches 165º F (75º C).
Step 9
Garnish with fresh chopped green onions and sesame seed, if desired. Serve immediately over rice, quinoa, or steamed vegetables.
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