This is one of my favorite recipes, inspired by a mind-blowingly delicious meal of momos (aka Nepalese pot stickers) I enjoyed one year at the Outside Lands festival in San Francisco. Folding beautiful dumplings is time-consuming and takes a lot of experience, however, so I’ve instead
taken the basic flavors and infused them into turkey meatballs, adding rice to the ground meat for a one-pot meal—less work, similar flavors, and totally satisfying. I like them on their own, on top of zucchini noodles, or served with cauliflower rice on the side.
2tablespoonsavocado oilor other neutral oil with high smoke point
28ouncescrushed tomatoes2 cans, about 3 cups
1poundground turkey93 percent lean
1/2cuplong grain white rice or quick-cooking brown rice
1teaspoonras el hanout spice blend
1bunchcilantroleaves and stems included
1teaspoontoasted sesame oil
1largegreen onionwhite and green parts cut into 1/2-inch lengths
1/4teaspoonblack pepperfreshly ground
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To make the sauce
Select the Sauté setting on the Instant Pot and heat the oil. Add the onion and sauté for 10 minutes, until softened and beginning to brown.
Add the tomatoes and water, stir to mix well, and bring to a simmer.
To make the meatballs
In a bowl, combine the turkey, rice, ras el hanout, and salt and mix with your hands until all of the ingredients are evenly distributed. Don’t worry about overmixing, as you want the rice and spices to be evenly incorporated into the meat.
When everything is well combined, shape the mixture into 12 meatballs each slightly larger than a golf ball.
Place the meatballs in a single layer in the simmering sauce and spoon a little of the sauce over the top of each one.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Poultry setting and set the cooking time for 15 minutes at high pressure.
While the meatballs are cooking, make the chutney.
For the Chutney
In a mini chopper or in a mortar with a pestle, combine all of the chutney ingredients and process or grind into a rough paste.
When the timer goes off, you can perform a quick release by moving the Pressure Release to Venting, or you can let the pressure release naturally and leave the meatballs on the Keep Warm setting for up to 10 hours.
Serve the meatballs in their sauce with a spoonful of chutney on top of each.