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 quickly became a family favorite because of its perfect balance of tangy and hearty tastes. I love how the Instant Pot makes the process effortless.
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
- Cook Sauce:
- 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
- Prepare 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
Save 
Save Sharing this meal always brings warmth to the table and a reminder of Mediterranean family traditions.
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
Save 
Save This dish is a perfect blend of ease and flavor making it a reliable choice for any dinner occasion.
Recipe Guide
- → Can I use ground turkey instead of beef or lamb?
Yes, ground turkey or chicken can be substituted for a lighter version without compromising flavor.
- → How can I make this dish gluten-free?
Simply replace regular breadcrumbs with gluten-free breadcrumbs to maintain texture and keep it gluten-free.
- → What is the best way to cook the meatballs evenly in the pot?
Brown the meatballs in batches on sauté mode to develop a crust, then nestle them into the tomato liquid before pressure cooking.
- → How do I prepare the lemon-feta sauce?
Whisk together Greek yogurt, crumbled feta, lemon juice, lemon zest, dill, and olive oil until smooth for a creamy, tangy topping.
- → What side dishes pair well with these meatballs?
Serve with warm pita, rice, or a fresh Greek salad to complement the savory and tangy flavors.
- → Can the lemon-feta sauce be used in other ways?
Yes, it also works well as a dip for roasted vegetables or a spread for sandwiches.