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.
This recipe has become a staple in my household for quick dinners that still impress guests.
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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
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Instructions
- Step 1:
- 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.
- Step 2:
- Shape mixture into 16 18 golf ball sized meatballs.
- Step 3:
- 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.
- Step 4:
- Pour in canned tomatoes, broth, oregano, and salt. Stir and scrape any browned bits from the bottom.
- Step 5:
- Return meatballs to the pot, nestling them into the sauce.
- Step 6:
- Secure the lid, set the valve to Sealing. Cook on Manual/Pressure Cook for 8 minutes.
- Step 7:
- Quick release the pressure carefully. Remove the lid and let meatballs rest in the sauce for 23 minutes.
- Step 8:
- Meanwhile, whisk together all Lemon Feta Sauce ingredients in a bowl until smooth.
- Step 9:
- 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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My family loves gathering around the table for this meal it always brings smiles and seconds.
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.
Nutritional Information
Calories 420, Total Fat 25 g, Carbohydrates 16 g, Protein 33 g per serving.
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Save This dish is perfect for prepping ahead and enjoying leftovers staright from the fridge.
Recipe FAQs
- → Can I use a different meat for the meatballs?
Yes, ground turkey or chicken can replace beef or lamb for a lighter variation without compromising flavor.
- → How can I make this dish gluten-free?
Simply substitute the breadcrumbs with gluten-free alternatives to keep the texture intact.
- → What is the best way to prepare the lemon-feta sauce?
Whisk Greek yogurt, crumbled feta, lemon juice, zest, fresh dill, olive oil, and black pepper until smooth.
- → Can the meatballs be browned without an Instant Pot?
Yes, brown the meatballs using a skillet over medium heat before simmering in sauce on the stove.
- → What sides pair well with these meatballs?
Serve with warm pita bread, rice, or a fresh Greek salad to complement the Mediterranean flavors.
