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Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles

By PanPotPlates Editorial TeamPublished Apr 16, 2026 | Updated Oct 17, 2026
Mediterranean-Inspired 55 mins instantpoteasyonepotweeknightflavorful

Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles is a practical PanPotPlates recipe built for dependable weeknight cooking. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 20 minutes; total about 55 minutes. Additional time includes about 15 minutes to reach pressure plus the release and resting stages; your cooker may take longer. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles
Prep 15 min
Cook 20 min
Total 55 min
Servings 4
Difficulty easy
Cuisine Mediterranean-Inspired

Recipe Details

Prep15 min
Cook20 min
Total55 min
Servings4
Difficultyeasy
CuisineMediterranean-Inspired
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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
Ingredients for Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles

Instructions

  1. 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.
  2. Shape the mixture into 16 small meatballs, about 1 1/2 inches in diameter.
  3. Set the Instant Pot to 'Sauté' mode and heat olive oil.
  4. Add meatballs in batches, searing until lightly browned on all sides, about 2 minutes per batch. Remove and set aside.
  5. Pour chicken broth into the Instant Pot and scrape up any browned bits from the bottom with a wooden spoon.
  6. Return the meatballs to the pot in a single layer.
  7. Seal the lid and set valve to 'Sealing.' Cook on 'Manual' high pressure for 8 minutes.
  8. Perform a quick pressure release carefully when cooking finishes.
  9. Open the lid after pressure is fully released. Check meatballs reach 165 F (74 C); use Saute to continue cooking if needed. Add spiralized zucchini noodles and fresh lemon juice.
  10. Close the lid without sealing and let the residual heat soften the zucchini noodles for 2 minutes.
  11. Open the lid and gently toss the zucchini noodles with the meatballs to combine flavors.
  12. 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
Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles cooking in the recommended pan or pot

Timing note

Allow for preparation, searing in batches, pressure build-up, 8 minutes at pressure, release and zucchini softening.

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