Apricot Basil Breakfast Meatballs
These sweet and savory breakfast meatballs combine ground pork and turkey with dried apricots, fresh basil, garlic and spinach for a flavorful, protein-rich option perfect for meal prep.
Equipment
- 1 Pressure cooker Clean and ready with functional float valve
Ingredients
Meatball Ingredients
- 1 lb Ground pork
- 1 lb Ground turkey or chicken
- 4 cloves Garlic minced
- 1½ cups Fresh spinach finely chopped
- ⅓ cup Fresh basil finely chopped
- ½ cup Dried apricots diced
- 1 teaspoon Fine salt
- ½ teaspoon Black pepper
Instructions
Instructions
- Preheat the oven to 400°F if baking. For pressure cooking, skip this step.
- In a large bowl, add ground pork, ground turkey, garlic, spinach, basil, apricots, salt, and pepper.
- Mix ingredients using hands or a large spoon until combined. Do not overwork mixture.
- Form mixture into 22–24 equal-sized meatballs, about 3 tablespoons each.
- Place meatballs evenly in pressure cooker pot. Avoid stacking for even cooking.
- Seal lid and cook on high pressure for 8 minutes, then do a quick release.
- Check internal temperature reaches 165°F. Optional: sear in hot skillet for extra color.
Video
https://youtube.com/watch?v=lkFFvB8k9P0%3Ffeature%3Doembed
Notes
Refrigerate leftovers in airtight container up to 4 days. Freeze fully cooled meatballs for up to 3 months. Reheat gently in microwave, stovetop or pressure cooker with small amount of liquid.