Instant Pot Sweet and Spicy Turkey Meatballs

• 2 lb. 93% lean fresh turkey burger patties
• 1 C G Hughes sugar free BBQ sauce*
• 1 C sugar-free grape jelly
• 2 Tbsp Worcestershire sauce*
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp salt

1. In a small bowl, whisk together paprika, garlic powder, onion powder, dried thyme, and salt.
2. Remove 1 lb. of turkey patties from the fridge. Place patties on a large cutting board and season each side with the spice mix, then slice each patty into four equal pieces.**
3. Fold corners of the quartered patty on themselves, then roll into a meatball. Continue until all patties have been rolled into meatballs. You should have 16 equal-sized meatballs.
4. Repeat steps 2-3 with the other pound of turkey burgers until you have 32 total meatballs.
5. In the bottom of the Instant Pot, whisk together the BBQ sauce, grape jelly, and Worcestershire sauce until well combined. Nestlle the meatballs in an even layer on top of the sauce. (It's ok for the meatballs to touch, just make sure each meatball is sitting in the sauce.)
6. Secure the Instant Pot lid, turn the valve to seal, and cook on HIGH pressure for 5 minutes. Allow for 5 minutes natural release (the display should read L:05), then manually release.
7. Switch to sauté mode and cook for an additional 5 minutes, allowing the sauce to thicken. Stir occasionally to prevent the meatballs from sticking.
8. To serve, pierce each meatball with a toothpick and drizzle with extra sauce. For the best results, sprinkle some cracked black pepper and fresh thyme on top.

*See blog post for substitutions.

**See blog post for step by step photo instructions.

Nutrition facts are a calculated estimate of 4 meatballs, including sauce.