In a small bowl, combine the salt, paprika, chili powder, black pepper, and garlic powder. Add the mixture to the ground turkey, minced onion, breadcrumbs, and Worcestershire sauce. Mix well until all of the ingredients are combined (I use a stand mixer or my hands).
Measure out 3 tablespoons of meat and form it into a ball. Repeat until all of the meat is formed.
Place 1-½ cups water in the bottom of the pressure cooker. Spray the trivet with cooking spray and place in the pressure cooker. Carefully place the meatballs on the trivet in layers. Place the cover on the pressure cooker and set the pressure valve to “sealing”. Select the manual setting and set for high pressure for 7 minutes. Allow pressure to release naturally for 10 minutes, then release the pressure. While
(Optional) If making homemade sauce, prepare it while the meatballs are cooking. Start by combining all of the ingredients in a small saucepan and cook over medium heat until it bubbles. Turn down the heat to low and simmer for 5 minutes. Set aside. Skip this step if you prefer to use prepared barbecue sauce.
Transfer the meatballs to a foil-lined baking sheet. Pour the barbecue sauce over them and toss them gently to coat. Place under the broiler (on high setting) for 2 minutes, then turn and broil another 2 minutes. Remove from the oven and serve or freeze for later.
Slow Cooker Instructions
Prepare the meatballs as instructed in steps 1 and 2 above. Toss them gently in the barbecue sauce of your choice (recipe above or use a "safe" prepared sauce). Place in a slow cooker and cook on low for 3-4 hours. Remove from the slow cooker and serve or go to step 5 above.