# Components:
→ 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 (use gluten-free if needed)
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
# Method:
01 - In a large bowl, gently mix ground meat, onion, garlic, parsley, mint, oregano, salt, pepper, egg, breadcrumbs, and milk until just combined; avoid overmixing.
02 - Form the mixture into 16 to 18 golf ball-sized meatballs.
03 - Set the Instant Pot to Sauté mode, add olive oil, and brown meatballs in batches, cooking about 2 minutes per side; remove and set aside.
04 - Add crushed tomatoes, broth, oregano, and salt to the pot, stirring and scraping any browned bits from the bottom.
05 - Return meatballs to the pot, nestling them into the sauce evenly.
06 - Seal the lid and set valve to Sealing; cook on Manual/Pressure Cook for 8 minutes.
07 - Carefully perform a quick pressure release, remove the lid, and allow meatballs to rest in the sauce for 2 to 3 minutes.
08 - Whisk together Greek yogurt, feta cheese, lemon juice, lemon zest, dill, olive oil, and black pepper until smooth.
09 - Plate meatballs topped with the tomato sauce and a generous dollop of lemon-feta sauce; garnish with fresh herbs and lemon wedges.
