Instant Pot Mediterranean Turkey Meatballs & Couscous

A healthy and complete meal that you won’t break a sweat over!  Juicy meatballs are complemented by the light & refreshing couscous and peas made in a flash in your Instapot. Elli & Manos Tomato & Feta Flavor Burst drizzled over your finished dish adds the tanginess of tomato and feta cheese.

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Serves: 4 Preparation Time: 20 minutes; Prep & Cooking Time: 30 minutes

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Ingredients

• 1 lb Koch’s Dark Ground Turkey meat

• 1/4 cup chopped fresh flat-leaf parsley leaves

• 1 egg

• 1/4 cup breadcrumbs (unseasoned) 

• 1 Tbs. ground cumin

• 1 Tbs. ground coriander

• 1/2 tsp. garlic powder

• 1/2 tsp. dried oregano

• Kosher salt and freshly ground pepper

• 1 tbsp butter

• 3.5 cups chicken broth broth 

• 1.5 cups Agrozimi Handmade Pearl Couscous

• ¾ cup Pinwheel local sweet peas (frozen)

• 1 jar Elli & Manos Tomato & Feta Flavor Burst, or 6 oz. of your favorite tomato sauce

Instructions

1. In a large bowl, mix together turkey, parsley, egg, breadcrumbs and spices until combined well. Add 1 tsp salt and 1/2 tsp ground pepper; heat a marble-sized test “mini-meatball” in the microwave and taste it to see if seasonings need any adjustment in the mix. Adjust salt and pepper as desired. Roll the mixture out into golfball-sized meatballs.

2. Brown the meatballs on each side in your Instant Pot in sauté mode; remove them and set them aside. 

3. Deglaze your inner pot to clean it or swap out a new inner pot. In a clean inner pot, back on sauté mode, melt your butter and then pour in your couscous; stir until couscous starts to brown lightly then add in broth and peas; mix well.

4. Place a trivet into the Instant Pot, set the steam rack on top of the trivet and place your meatballs in. 

5. Pressure cook for 7 minutes. Drizzle liberally with Flavor Burst or other Tomato Sauce. Let stand for 5 minutes before serving.

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