Instant Pot Teriyaki Turkey Meatballs

• Meatballs
• 1 pound Ground turkey breast (or one package which may be slightly more than 1 lb - mine was 1.25 lb)
• 1/2 cup Rolled oats
• 1 Egg
• 1/4 cup Chopped cilantro or green onions
• 1 teaspoon Garlic powder
• 1/2 teaspoon Kosher salt
• Black pepper, to taste
• Teriyaki sauce
• 1/2 cup Soy sauce
• 1/4 cup Rice vinegar or apple cider vinegar
• 4 Cloves garlic, minced
• 1 teaspoon Grated fresh ginger, optional
• 3 tablespoons Canola oil
• 4 tablespoons Packed brown sugar
• 1/4 cup Water
• 1/4 teaspoon Ground black pepper
• 1 tablespoon Cornstarch
• 1-2 cups Chopped spinach, set aside (optional)

1. Mix meatball ingredients being careful to not overmix. Form into uniform meatballs, roughly 15-16 total.
2. Turn to SAUTE mode (normal or high heat to prevent them from sticking), add oil, and brown meatballs on all sides in batches.
3. While meatballs are browning, mix sauce (everything except spinach) in separate bowl. You can also omit cornstarch at this step and instead thicken sauce with a cornstarch slurry after meatballs cook. When meatballs are done browning, turn OFF and add sauce.
4. Cook on MANUAL for 5 minutes then NPR for 5 minutes. Quick release remaining pressure. Remove meatballs and set aside.
5. Turn to SAUTE mode for a few minutes to thicken sauce, adding cornstarch slurry if necessary. Add 1-2 cups chopped spinach if desired. Turn OFF then add meatballs to coat in sauce. Serve with sauce and optional sesame seeds.

meatballs, turkey, rolled oats, egg, cilantro, garlic, kosher salt, black pepper, teriyaki sauce, soy sauce, rice vinegar, garlic, fresh ginger, canola oil, brown sugar, water, ground black pepper, cornstarch, spinach

Taken from food52.com/recipes/81247-instant-pot-teriyaki-turkey-meatballs (may not work)