Save It Juicy, herb-packed meatballs simmered in an aromatic tomato sauce, finished with a bright and creamy lemon-feta topping. A quick, vibrant Greek-inspired dinner.
This recipe has become a weeknight favorite for me because it's flavorful and comes together fast with the Instant Pot.
Ingredients
- 500 g (1 lb) ground lamb or beef: or a mix
- 1/2 cup breadcrumbs: use gluten-free if needed
- 1 large egg:
- 1/3 cup finely chopped red onion:
- 2 cloves garlic: minced
- 2 tbsp fresh parsley: chopped
- 1 tbsp fresh dill: chopped (or 1 tsp dried dill)
- 1 tsp dried oregano:
- 1/2 tsp ground cumin:
- 1/2 tsp salt:
- 1/4 tsp black pepper:
- Zest of 1 lemon:
- 400 g (14 oz) canned crushed tomatoes:
- 1/2 cup chicken or vegetable broth:
- 1 tbsp olive oil:
- 1 clove garlic: minced
- 1 tsp dried oregano:
- Salt and pepper: to taste
- 120 g (4 oz) feta cheese: crumbled
- 1/2 cup plain Greek yogurt:
- 1 tbsp lemon juice:
- 1 tsp lemon zest:
- 1 tbsp olive oil:
- 1 tbsp fresh dill or parsley: chopped
- Freshly ground black pepper: to taste
Instructions
- Step 1:
- In a large bowl, combine all meatball ingredients. Mix gently until just combined. Shape into 16 meatballs.
- Step 2:
- Select Sauté mode on the Instant Pot. Add olive oil. Brown meatballs in batches (about 2 3 minutes per side). Transfer browned meatballs to a plate.
- Step 3:
- Add minced garlic to the pot and sauté for 30 seconds. Pour in crushed tomatoes, broth, oregano, salt, and pepper. Stir, scraping up browned bits.
- Step 4:
- Return meatballs to the sauce. Spoon some sauce over the top.
- Step 5:
- Close and seal the lid. Cook on high pressure for 7 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
- Step 6:
- While cooking, blend all Lemon-Feta Sauce ingredients in a small bowl until creamy.
- Step 7:
- Serve meatballs hot with sauce and a generous spoonful of Lemon-Feta Sauce. Garnish with extra herbs and lemon zest if desired.
Save It My family gathers happily around the table whenever I make this, loving the fresh flavors and creamy topping.
Required Tools
Instant Pot (or other electric pressure cooker), mixing bowls, spatula or wooden spoon, tongs, small bowl for sauce
Allergen Information
Contains Dairy (feta, yogurt), Egg, Gluten (if not using gluten-free breadcrumbs). Double-check labels for gluten-free needs and possible cross-contamination.
Nutritional Information (per serving)
Calories 365, Total Fat 19 g, Carbohydrates 14 g, Protein 32 g
Save It Enjoy these meatballs fresh for best flavor or freeze portions for easy future meals.
Recipe FAQs
- → Can I use different meats for the meatballs?
Yes, ground turkey or chicken can be substituted for lamb or beef to create a lighter version without sacrificing flavor.
- → How do I make the lemon-feta sauce creamy?
Blend crumbled feta with Greek yogurt, lemon juice, lemon zest, olive oil, and fresh herbs until smooth and creamy.
- → What is the best way to cook the meatballs evenly?
Brown meatballs in batches using the sauté function before pressure cooking to develop a flavorful crust and ensure even cooking.
- → Can I prepare this dish gluten-free?
Absolutely, use gluten-free breadcrumbs to keep the dish suitable for gluten-sensitive diets without altering taste.
- → What sides complement this dish well?
Serve with rice, orzo, or warm pita bread to soak up the savory tomato sauce and lemon-feta topping.