In a large mixing bowl combine the ground turkey, bread crumbs, eggs, salt, pepper, garlic, and Italian seasoning. Gently mix with your hands until evenly combined. Use a portion scoop to scoop 1 oz. meatballs, you should get 25-28 meatballs. Roll into balls and place on a sheet pan. Freeze for 20-30 minutes until hard.*
Add the chilled meatballs into the base of a pressure cooker. Secure the lid onto the pressure cooker. Turn on, select "Pressure Cook" setting, set to "high pressure" for 10-12 minutes, and start.
Once the timer has expired and the meatballs have finished cooking, allow the pressure to release naturally. Gently toss, secure the lid on again and pressure cook for another 10-12 minutes. The meatballs should temp at 165 degrees F once done. Leftover meatballs will keep in an airtight container in the fridge for 3-4 days.
Notes
*Alternatively you could use store-bought frozen meatballs. I freeze the meatballs before placing in the pressure cooker so they don't fall apart.