What cookware works best?

Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.

How do I know it is done?

Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Back to Recipes

Instant Pot Recipes

Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles

Name: Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean-Inspired
Ingredients: 1 lb ground turkey (lean); 1/4 cup grated Parmesan cheese; 1/4 cup almond flour; 1 large egg; 3 cloves garlic, minced; 1 tbsp lemon zest; 2 tbsp fresh lemon juice; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 1 cup low-sodium chicken broth; 4 medium zucchinis, spiralized into noodles; 2 tbsp chopped fresh parsley (for garnish); Optional:; red pepper flakes for mild heat

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 16, 2026 · Updated May 11, 2026

Mediterranean-Inspired 25 mins instantpotquickeasyhealthyhighproteinlowcarbfamily-friendlyonepotweeknightflavorfulkid-friendly

Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine Mediterranean-Inspired

Ingredients

Servings 4

1 lb ground turkey (lean)
1/4 cup grated Parmesan cheese
1/4 cup almond flour
1 large egg
3 cloves garlic, minced
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 cup low-sodium chicken broth
4 medium zucchinis, spiralized into noodles
2 tbsp chopped fresh parsley (for garnish)
Optional
red pepper flakes for mild heat

Ingredients for Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles

Instructions

In a large bowl, gently combine ground turkey, Parmesan cheese, almond flour, egg, minced garlic, lemon zest, dried oregano, salt, and pepper until just mixed.
Shape the mixture into 16 small meatballs, about 1 1/2 inches in diameter.
Set the Instant Pot to 'Sauté' mode and heat olive oil.
Add meatballs in batches, searing until lightly browned on all sides, about 2 minutes per batch. Remove and set aside.
Pour chicken broth into the Instant Pot and scrape up any browned bits from the bottom with a wooden spoon.
Return the meatballs to the pot in a single layer.
Seal the lid and set valve to 'Sealing.' Cook on 'Manual' high pressure for 8 minutes.
Perform a quick pressure release carefully when cooking finishes.
Open the lid and gently add the spiralized zucchini noodles over the meatballs. Drizzle with fresh lemon juice.
Close the lid without sealing and let the residual heat soften the zucchini noodles for 2 minutes.
Open the lid and gently toss the zucchini noodles with the meatballs to combine flavors.
Serve immediately garnished with chopped parsley and red pepper flakes, if desired.

Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is crafted specifically for the Instant Pot , providing a quick, easy, and healthy one-pot meal solution.

Cookware Size Guidance

For best results with this Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles recipe, we recommend using a 6-quart Instant Pot .

Cookware Swap Guidance

This recipe highlights the convenience of the Instant Pot for quick, flavorful weeknight meals.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles ahead?: Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?: Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.
How do I know it is done?: Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Adapt this Instant Pot Lemon Garlic Turkey Meatballs recipe for various diets and preferences with these ingredient substitutions:

Ground Turkey: Swap with ground chicken for a similar lean protein, ground beef for a richer flavor, or plant-based ground meat or firm crumbled tofu for a vegan alternative.
Parmesan Cheese: Use dairy-free cheese substitutes or nutritional yeast to accommodate vegan or dairy-free diets.
Almond Flour: Replace with gluten-free breadcrumbs or oat flour for gluten-free versions, or all-purpose flour if gluten is not a concern.
Egg: Use a flax egg or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water) to make the dish egg-free or vegan.
Chicken Broth: Substitute with vegetable broth for vegetarian or vegan options.
Zucchini Noodles: Swap for spiralized carrots or butternut squash noodles for seasonal variety and texture.

These swaps keep the recipe easy and family-friendly while supporting vegan, vegetarian, gluten-free, and dairy-free diets—without sacrificing flavor or nutritional balance in this Mediterranean-inspired, high-protein one-pot meal.

Storage and Reheating

Cool Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Read related air fryer guides and cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

No reviews yet.

Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles

Recipe Details

Ingredients

Instructions