Name: Turkey Meatballs for Dogs!
Cook time: 8 min
Total time: 8 min
Yield: 28
Ingredients: 1lb ground turkey (or shredded leftover turkey meat, well-rinsed or boiled to remove seasonings); 1 egg; 2 tablespoons (1/8 cup) sweet potato puree (plain, no additives) OR grated sweet potato, canned pumpkin puree (not pie filling), canned butternut squash puree, finely shredded carrots, or frozen diced carrots.; 1/2 cup rolled oats (you can process it to make it oat flour consistency if desired.); 1 teaspoon fresh parsley; 1/8-1/4 cup shredded cheddar (preferably not pre-shredded bags, as those are coated in starch and wax to preserve); Optional: 1/8 cup finely chopped kale or spinach (fresh or frozen)

Description

Turkey Meatballs are a safe alternative to table scraps during the holidays and are pup-approved year round!

Ingredients

Scale

1lb ground turkey (or shredded leftover turkey meat, well-rinsed or boiled to remove seasonings)

1 egg

2 tablespoons (1/8 cup) sweet potato puree (plain, no additives) OR grated sweet potato, canned pumpkin puree (not pie filling), canned butternut squash puree, finely shredded carrots, or frozen diced carrots.

1/2 cup rolled oats (you can process it to make it oat flour consistency if desired.)

1 teaspoon fresh parsley

1/8–1/4 cup shredded cheddar (preferably not pre-shredded bags, as those are coated in starch and wax to preserve)

Optional: 1/8 cup finely chopped kale or spinach (fresh or frozen)

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Instructions

Combine all of the ingredients in a mixing bowl.
Pour 1.5 cups of water into the bottom of your pot (the removable stainless steel pot of your Instant Pot)
Use a spoon to scoop out some of the meat mixture and roll small meatballs in your hand.
Place each meatball directly in the water as you make them.

If using the “pot-in-pot” method, place a trivet above the water, followed by a lightly greased steamer basket or pan. Place meatballs in the pan.

If using the oven (preheat to 350 F) instead of pressure cooking: lightly grease or line a cookie sheet and place the rounds on it.

*I use a small ice cream/cookie scoop to get the perfect-sized little rounds and it does not require rolling them*

5. INSTANT POT: Cook on MANUAL/PRESSURE COOK, High Pressure, for 8 minutes. Once the cooking time has been completed a full Natural Pressure Release.

OVEN: Bake in a 350 F oven for 10-12 minutes.

Allow to fully cool and store in the fridge prior to serving. Store in the refrigerator, in an airtight container for up to 3 days.

Notes

I tested this recipe out using 2 different methods in the Instant Pot: 1. Directly in the water and 2. In another pan on the trivet above the water. The results were IDENTICAL! The meatballs are a perfect consistency, so they hold their shape.

Freeze for up to 4 months in an airtight container.

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Keywords: Dog Treats, Dog Food