Momo Meatballs
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.
Servings Prep Time
12meatballs 10minutes
Cook Time
Servings Prep Time
12meatballs 10minutes
Cook Time
  • 2tablespoons avocado oilor other neutral oil with high smoke point
  • 1 yellow onionchopped
  • 28ounces crushed tomatoes2 cans, about 3 cups
  • 1/2cup Water
  • 1pound ground turkey93 percent lean
  • 1/2cup long grain white rice or quick-cooking brown rice
  • 1teaspoon ras el hanout spice blend
  • 1teaspoon kosher salt
  • 1bunch cilantroleaves and stems included
  • 1tablespoon lemon juice
  • 1teaspoon toasted sesame oil
  • 1/4teaspoon cayenne pepper
  • 1large green onionwhite and green parts cut into 1/2-inch lengths
  • 1/2teaspoon kosher salt
  • 1/4teaspoon black pepperfreshly ground
To make the sauce
  1. 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.
  2. Add the tomatoes and water, stir to mix well, and bring to a simmer. 
To make the meatballs
  1. 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.
  2. When everything is well combined, shape the mixture into 12 meatballs each slightly larger than a golf ball. 
  3. Place the meatballs in a single layer in the simmering sauce and spoon a little of the sauce over the top of each one.
  4. 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. 
  5. While the meatballs are cooking, make the chutney.
For the Chutney
  1. 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. 
  1. 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. 
  2. Serve the meatballs in their sauce with a spoonful of chutney on top of each.