# What You'll Need:
→ Meatballs
01 - 1 lb ground lamb or beef (or a combination)
02 - 1/2 cup breadcrumbs (gluten-free if necessary)
03 - 1 large egg
04 - 1/3 cup finely chopped red onion
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - Zest of 1 lemon
→ Tomato Sauce
13 - 14 oz canned crushed tomatoes
14 - 1/2 cup chicken or vegetable broth
15 - 1 tablespoon olive oil
16 - 1 clove garlic, minced
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
→ Lemon-Feta Sauce
19 - 4 oz feta cheese, crumbled
20 - 1/2 cup plain Greek yogurt
21 - 1 tablespoon lemon juice
22 - 1 teaspoon lemon zest
23 - 1 tablespoon olive oil
24 - 1 tablespoon fresh dill or parsley, chopped
25 - Freshly ground black pepper to taste
# Directions:
01 - Combine ground meat, breadcrumbs, egg, red onion, garlic, parsley, dill, oregano, cumin, salt, pepper, and lemon zest in a large bowl. Mix gently until just combined and shape into 16 meatballs.
02 - Set Instant Pot to Sauté mode and heat olive oil. Brown meatballs in batches for approximately 2–3 minutes per side. Transfer browned meatballs to a plate.
03 - Add minced garlic to the pot and sauté for 30 seconds. Stir in crushed tomatoes, broth, oregano, salt, and pepper, scraping any browned bits from the bottom.
04 - Return meatballs to the pot, spooning sauce over them to coat evenly.
05 - Close and seal the lid. Cook on high pressure for 7 minutes. Allow for a 5-minute natural release, then perform a quick release for any remaining pressure.
06 - While the meatballs cook, mix feta, Greek yogurt, lemon juice, lemon zest, olive oil, dill or parsley, and black pepper in a small bowl until smooth.
07 - Plate meatballs with tomato sauce and a generous spoonful of lemon-feta sauce. Garnish with additional herbs and lemon zest if desired.
