Chop the yellow squashes into 1-inch pieces, and chop the red bell peppers into ½ inch pieces. Set aside.
Put spinach, potato starch, ½ tsp salt, and water into a blender. Blend until smooth. Set aside.
To form meatballs, place ground turkey, egg, cornmeal, white rice flour, dried basil, dried parsley, and ¼ tsp salt in a medium-sized bowl. Mix with a fork until all ingredients are evenly distributed.
Coat the bottom of the cooking pot with oil.
Form 1 ½ to 2 Tbsp of the meat mixture into balls to make 18 meatballs. Place the meatballs in the cooking pot.
Give the spinach mixture in the blender a short pulse as it may have settled. Pour the spinach mixture over the meatballs.
Place the chopped yellow squash and red bell peppers in the cooking pot.
Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
Set the multi-cooker to poultry and cook on normal for 15 minutes.
This recipe was developed in a 6 quart Cosori Multi-Cooker.