# What you need:
→ Meatballs
01 - 1.1 lb ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 2 tbsp fresh mint, chopped
06 - 1 tsp dried oregano
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - 1 large egg
10 - ½ cup breadcrumbs (gluten-free if preferred)
11 - 2 tbsp milk
→ Cooking Liquid
12 - 14 oz canned crushed tomatoes
13 - ½ cup beef or chicken broth
14 - 1 tbsp olive oil
15 - 1 tsp dried oregano
16 - ½ tsp salt
→ Lemon-Feta Sauce
17 - ½ cup Greek yogurt
18 - ⅔ cup crumbled feta cheese
19 - 1 tbsp lemon juice
20 - 1 tsp lemon zest
21 - 1 tbsp fresh dill, chopped
22 - 1 tbsp olive oil
23 - Black pepper, to taste
→ To Serve
24 - Fresh parsley or dill, chopped
25 - Lemon wedges
# How to make it:
01 - In a large bowl, combine ground beef or lamb, grated onion, minced garlic, chopped parsley, chopped mint, dried oregano, salt, black pepper, egg, breadcrumbs, and milk. Mix gently until just combined, avoiding overmixing.
02 - Shape the mixture into 16 to 18 portions, each about the size of a golf ball.
03 - Set the Instant Pot to Sauté mode and heat olive oil. Brown meatballs in batches, cooking about 2 minutes per side until golden. Remove and set aside.
04 - Add crushed tomatoes, broth, dried oregano, and salt to the pot. Stir well, scraping any browned bits from the bottom.
05 - Return the browned meatballs to the pot and nestle them into the tomato mixture.
06 - Secure the lid and set the valve to Sealing. Cook on Manual or Pressure Cook mode for 8 minutes.
07 - Carefully perform a quick release of the pressure. Remove the lid and allow meatballs to rest in the sauce for 2 to 3 minutes.
08 - Whisk together Greek yogurt, crumbled feta, lemon juice, lemon zest, chopped dill, olive oil, and black pepper until smooth.
09 - Plate meatballs with the tomato sauce. Top with a generous spoonful of lemon-feta sauce and garnish with fresh herbs and lemon wedges.
