Turkey Meatballs in Marinara with Zucchini

Ingredients

• 1 large egg
• 1/4 cup almond flour
• 1/3 cup finely grated parmesan, plus more to serve
• 6 cloves garlic, minced, divided
• 3 tbsp chopped parsley
• 1 1/2 tsp dried oregano, divided
• 1 1/4 tsp fine sea salt, divided
• 1/2 tsp freshly ground black pepper
• 1 1/2 lb ground turkey
• 3 tbsp olive oil, divided
• 1 small onion, finely chopped
• 1/4 tsp red pepper flakes
• 1/2 cup chicken broth Label: chicken, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
• one 28-oz can crushed tomatoes Label: tomatoes, and salt if any
• 3 medium zucchini (about 1 1/4 lb), halved lengthwise and cut into 1/2-inch half-moons
• 1/4 cup torn fresh basil

Instructions

1. Mix the meatballs: Beat the egg in a large bowl, then stir in the almond flour, parmesan, half the garlic, the parsley, 1 teaspoon of the oregano, 3/4 teaspoon of the salt, and the pepper. Add the turkey and mix gently with your hands just until combined. Mixing the binder first spreads it evenly without overworking the meat, which is what makes meatballs dense and tough.
2. Shape: With wet hands, roll the mixture into 20 balls about 1 1/2 inches across and set them on a plate. Wet hands keep the soft mixture from sticking.
3. Brown: Set the Instant Pot to sauté and heat 1 tablespoon of the olive oil. Brown the meatballs in two batches, turning them gently, for 3 to 4 minutes a batch, until browned on a few sides. They finish cooking under pressure, so this is only for color and to help them hold their shape. Move them to the plate.
4. Build the sauce base: Add 1 tablespoon of the olive oil and the onion to the pot and cook for 3 minutes, until softened. Stir in the remaining garlic, the remaining 1/2 teaspoon of oregano, and the red pepper flakes for 30 seconds. Pour in the broth and scrape the bottom of the pot until every browned bit is loose, since anything stuck there can scorch under pressure.
5. Layer and pressure-cook: Turn off the sauté setting. Return the meatballs to the pot in a single layer, then pour the crushed tomatoes over the top and spread them out without stirring. Lock the lid, set the valve to sealing, and cook at high pressure for 6 minutes. Let the pressure release naturally for 5 minutes, then release the rest. Check that the meatballs read 165°F (74°C) in the center.
6. Simmer the zucchini: Set the pot to sauté again, gently stir the sauce, and add the zucchini and the remaining 1/2 teaspoon of salt. Simmer for 4 to 5 minutes, stirring now and then, until the zucchini is just tender and the sauce has thickened slightly. Turn off the pot so the zucchini stops cooking.
7. Finish: Spoon the meatballs, zucchini, and sauce into bowls, drizzle with the remaining tablespoon of olive oil, and top with the basil and a little more parmesan.