Save Juicy, herbed meatballs simmered in a savory tomato base, topped with a creamy lemon-feta sauce—an easy weeknight dinner bursting with Mediterranean flavor.
I first served this to family on a busy weeknight and everyone loved the tangy lemon-feta sauce paired with the tender meatballs.
Ingredients
- For the Meatballs: 500 g (1.1 lb) ground beef or lamb, 1 small onion finely grated, 2 cloves garlic minced, 2 tbsp fresh parsley chopped, 2 tbsp fresh mint chopped, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, 1 large egg, 60 g (½ cup) breadcrumbs (use gluten-free if needed), 2 tbsp milk
- For the Cooking Liquid: 400 g (14 oz) canned crushed tomatoes, 120 ml (½ cup) beef or chicken broth, 1 tbsp olive oil, 1 tsp dried oregano, ½ tsp salt
- For the Lemon-Feta Sauce: 120 g (½ cup) Greek yogurt, 80 g (⅔ cup) crumbled feta cheese, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp fresh dill chopped, 1 tbsp olive oil, Black pepper to taste
- To Serve: Fresh parsley or dill chopped, Lemon wedges
Instructions
- Combine Ingredients:
- In a large bowl, combine ground meat, onion, garlic, parsley, mint, oregano, salt, pepper, egg, breadcrumbs, and milk. Mix gently until just combined do not overmix.
- Shape Meatballs:
- Shape mixture into 16–18 golf ball-sized meatballs.
- Brown Meatballs:
- In the Instant Pot, select Sauté mode. Add olive oil, then brown the meatballs in batches (about 2 minutes per side). Remove and set aside.
- Add Cooking Liquid:
- Pour in canned tomatoes, broth, oregano, and salt. Stir and scrape any browned bits from the bottom.
- Return Meatballs:
- Return meatballs to the pot, nestling them into the sauce.
- Pressure Cook:
- Secure the lid, set the valve to Sealing. Cook on Manual/Pressure Cook for 8 minutes.
- Release Pressure:
- Quick-release the pressure carefully. Remove the lid and let meatballs rest in the sauce for 2–3 minutes.
- Make Sauce:
- Meanwhile whisk together all Lemon-Feta Sauce ingredients in a bowl until smooth.
- Serve:
- Serve meatballs topped with tomato sauce and a generous spoonful of lemon-feta sauce. Garnish with fresh herbs and lemon wedges.
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Save Sharing this dish always brings my family around the table, creating warm memories with every bite.
Notes
Serve with warm pita rice or a Greek salad. The lemon-feta sauce also doubles as a dip for roasted vegetables.
Required Tools
Instant Pot (or other electric pressure cooker) Mixing bowls Whisk Tongs or slotted spoon
Allergen Information
Contains Eggs dairy (feta cheese yogurt milk) gluten (breadcrumbs use gluten-free if needed) Always check labels for allergens if using commercial products.
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Save This recipe will become a staple for easy flavorful dinners that impress with little effort.
Recipe FAQs
- → Can I use a different meat than beef or lamb?
Yes, ground turkey or chicken can be used for a lighter alternative without compromising flavor.
- → How can I make this dish gluten-free?
Simply substitute regular breadcrumbs with gluten-free breadcrumbs to accommodate dietary needs.
- → What is the best way to cook the meatballs evenly in the pressure cooker?
Brown the meatballs in batches on sauté mode before adding the sauce and cooking under pressure to ensure even cooking and texture.
- → How should the lemon-feta sauce be prepared?
Whisk Greek yogurt, crumbled feta, lemon juice, lemon zest, olive oil, and fresh dill until smooth for a creamy, tangy sauce.
- → What are good serving suggestions for this dish?
Serve meatballs with warm pita, steamed rice, or a crisp Greek salad for a complete and balanced meal.
- → Can the lemon-feta sauce be used in other ways?
Yes, the sauce also works well as a dip for roasted vegetables or as a spread for sandwiches.