meatballs with vegetables in a container
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Honey Garlic Meatballs with Cauliflower Mash

Meal Prep Honey Garlic Turkey Meatballs with Cauliflower Mash and roasted veggies.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish
Cuisine: Turkey Dish, Turkey Dishes
Servings: 10



  • 3 lbs turkey meatballs frozen
  • 1 cup water
  • 1 cup ketchup
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 6 cloves garlic crushed or finely chopped

Cauliflower Mash

  • 2 head cauliflower chopped
  • 1 cup water
  • 2 tbsp butter
  • 2 tsp salt
  • 2 tsp pepper

Roasted Veggies

  • 2 head broccoli chopped
  • 4 red bell pepper chopped
  • 1 onion chopped
  • 1 tbsp olive oil
  • 2 tsp salt
  • 2 tsp pepper


Honey Garlic Meatballs

  • Place the frozen meatballs into the instant pot bowl with the water. Put the lid on and set the valve in the sealed position. Use the manual high-pressure setting and set for 6 minutes.
  • When the meatballs are finished cooking you can either quick release by releasing the valve or wait for the pressure to come down on its own. Once the pin drops you can remove the lid and drain liquid from the meatballs.
  • Press the Sautee button on your instant pot and add in the rest of the sauce ingredients. Sautee, mixing the meatballs in the sauce often for about 4 minutes just for the sauce to thicken and coat the meatballs.

Cauliflower Mash

  • Wash your instant pot bowl and put a vegetable steamer at the bottom of the pot. Add all the chopped cauliflower and 1 cup of water. Put the lid on, switch the valve to the sealing postion and use the steam funtion set to 15 minutes.
  • Once the cooking is done allow the instant pot to naturally release pressure for about 5 minutes and then quick release by openeing the valve. When the pin drops you can open the lid.
  • Scoop the cooked cauliflower into a bowl and add in the remaining ingredients and mash with a potato masher to your desired consistency.

Roasted Vagetables

  • Preheat the Oven to 400 degrees celcius
  • In a large bowl add all the chopped veggies and the olive oil and mix to coat all the veggies with the oil.
  • Spread the veggies onto a cookie sheet and season with salt and pepper. Bake for 25 minutes.
  • Portion everything equally into 10 containers and refridgerate or freeze for up to 3 months.



Yield: 10 servings
  • Amount Per Serving:
  • Calories: 365
  • Total Fat: 19.9g
  • Saturated Fat: 5.9g
  • Cholesterol: 100.2mg
  • Sodium: 1510.2mg
  • Carbohydrates: 17.2g
  • Fiber: 5.1g
  • Sugar: 5.9g
  • Protein: 31.4g