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Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 16, 2026 · Updated May 11, 2026
Mediterranean-Inspired 25 mins instantpotquickeasyhealthyhighproteinlowcarbfamily-friendlyonepotweeknightflavorfulkid-friendly

This quick and easy Instant Pot recipe features flavorful, juicy turkey meatballs infused with bright lemon and garlic, paired with fresh zucchini noodles. A healthy, high-protein, low-carb meal ideal for family-friendly weeknight dinners and meal prep.

Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles
Prep 10 min
Cook 15 min
Total 25 min
Servings 4
Difficulty easy
Cuisine Mediterranean-Inspired

Recipe Details

Prep10 min
Cook15 min
Total25 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

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 and gently add the spiralized zucchini noodles over the meatballs. Drizzle with 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.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

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.

Pan Or Pot Required

This recipe is crafted specifically for the Instant Pot, providing a quick, easy, and healthy one-pot meal solution. The Instant Pot functions as the sole cookware needed, seamlessly combining sautéing and pressure cooking in a single vessel.

Start by using the Sauté function to brown the turkey meatballs directly in the Instant Pot, eliminating extra pans. Then switch to Pressure Cook mode to finish cooking the meatballs in broth and steam the zucchini noodles using residual heat. This streamlined one-pot approach minimizes cleanup, saves time, and intensifies flavors.

Because of its efficient design, no additional cookware is necessary, making it ideal for busy weeknight dinners, meal prepping, and anyone seeking a nutritious, family-friendly, high-protein, and low-carb Mediterranean-inspired meal.

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. This size comfortably fits 1 lb of ground turkey meatballs, along with broth and zucchini noodles, ensuring even cooking without overcrowding.

The 6-quart Instant Pot also allows you to brown meatballs in batches with enough space to develop a perfect sear. If your Instant Pot is smaller (like 3-quart), consider halving the recipe to avoid overfilling and maintain cooking efficiency.

If you don't have an Instant Pot, you can adapt this recipe by using a deep 3-4 quart skillet or sauté pan with a lid for stovetop cooking—though textures and timing may vary.

Choosing the correct cookware size is key to preparing this easy, family-friendly one-pot meal evenly and with optimal flavor.

Cookware Swap Guidance

This recipe highlights the convenience of the Instant Pot for quick, flavorful weeknight meals. If you don’t have an Instant Pot, consider these cookware alternatives to keep the recipe simple and maintain its high-protein, one-pot nature:

  • Slow Cooker: Brown meatballs in a skillet first for more flavor, then cook in a slow cooker on low for 3–4 hours or high for 1.5–2 hours with broth. Add zucchini noodles in the last 15 minutes to soften. This retains the slowcooker and onepot benefits.
  • Stovetop Dutch Oven or Heavy-Bottomed Pot: Sear meatballs on the stovetop, then add broth, cover, and simmer for 20 minutes. Add zucchini noodles near the end and allow to soften in residual heat. This keeps the recipe onepot, healthy, and family-friendly.
  • Stovetop plus Oven Method: Brown meatballs on the stove, transfer to an oven-safe dish with broth, cover, and bake at 350°F (175°C) for 20 minutes. Add spiralized zucchini noodles at the end to soften briefly on stove or oven. This method approximates the Instant Pot’s texture and ease.

These alternatives help maintain the recipe’s quick preparation and delicious, balanced flavors without specialized equipment, preserving its Mediterranean-inspired, high-protein, and low-carb qualities.

Leftovers Quality

Leftovers of the Instant Pot Lemon Garlic Turkey Meatballs with Zucchini Noodles keep well, making them perfect for quick lunches or easy second meals.

Storage: Refrigerate leftovers in airtight containers within two hours of cooking; consume within 3 days for optimal freshness. For longer storage, freeze meatballs and zucchini noodles separately in freezer-safe bags or containers for up to 2 months.

Reheating: Gently reheat refrigerated leftovers in the microwave covered, stirring every 30 seconds to keep moisture. Alternatively, warm on the stovetop over low heat with a splash of broth or water to refresh zucchini noodles and avoid overcooking. Thaw frozen portions overnight before reheating.

This recipe maintains its texture and flavor with careful reheating, making it a convenient, healthy option for meal prep and family-friendly leftovers.

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