QUICK RELEASE
Turkey Meatballs in a Lemony Sauce
4 to 6 servings
This braise is a Greek diner version of meatballs, served in a rich, lemony sauce thickened with eggs, maybe like a meatball version of avgolemono. (Check out our recipe for that soup on here.)
Whisk constantly and efficiently after the egg mixture goes into the pot. The sauce should never come back to a simmer or the eggs can scramble. Have your wits about you.
1½ pounds lean ground turkey
½ cup loosely packed fresh parsley leaves, finely chopped
½ cup instant couscous
4 large eggs
2 medium garlic cloves, peeled and minced (2 teaspoons)
3 tablespoons white wine vinegar
1 teaspoon onion powder
1 teaspoon dried dill
1 teaspoon dried oregano
1 teaspoon table salt
½ teaspoon ground black pepper
3 cups chicken broth
¼ cup fresh lemon juice
1½ tablespoons all-purpose flour
1. Mix the turkey, parsley, couscous, 1 egg, garlic, vinegar, onion powder, dill, oregano, salt, and pepper in a large bowl until uniform. Form this mixture into 16 balls using a scant ¼ cup of the mixture for each.
2. Pour the broth into a 6- or 8-quart cooker. Put the meatballs in the pot in as even a layer (or two) as possible. Lock the lid onto the pot.
3.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 2 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 5 minutes with the KEEP WARM setting off
If necessary, press: START
4. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a slotted spoon to transfer the meatballs to a large bowl. (Be careful: they’re fragile.)
5.
Press the button for: SAUTÉ
Set it for: LOW or LESS
Set the time for: 5 minutes
If necessary, press: START
6. Bring the sauce in the cooker to a simmer. Meanwhile, whisk the lemon juice and cornstarch in a medium bowl until smooth. Whisk the remaining 3 eggs into this lemon juice mixture, then whisk about 1 cup of the sauce from the cooker into this mixture. Whisk this combined mixture into the sauce in the pot, whisking just until thickened, not returned to a boil. Immediately turn off the SAUTÉ function and remove the hot insert from the pot. Whisk a few more times, then return the meatballs to the sauce, tossing gently to coat them. Serve hot.