Save to Pinterest Juicy, herb-packed meatballs simmered in an aromatic tomato sauce, finished with a bright and creamy lemon-feta topping. A quick, vibrant Greek-inspired dinner.
I first made these Instant Pot Greek meatballs during a busy weeknight seeking bold Mediterranean flavor without a lot of fuss. The combination of juicy lamb and a punchy lemon-feta sauce always gets rave reviews at my dinner table.
Ingredients
- Ground lamb or beef (or a mix): 500 g (1 lb)
- Breadcrumbs (use gluten-free if needed): 1/2 cup
- Large egg: 1
- Red onion, finely chopped: 1/3 cup
- Garlic, minced: 2 cloves
- Fresh parsley, chopped: 2 tbsp
- Fresh dill, chopped (or dried dill): 1 tbsp (or 1 tsp dried dill)
- Dried oregano: 1 tsp
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Lemon zest: Zest of 1 lemon
- Canned crushed tomatoes: 400 g (14 oz)
- Chicken or vegetable broth: 1/2 cup
- Olive oil: 1 tbsp
- Garlic, minced (for sauce): 1 clove
- Dried oregano (for sauce): 1 tsp
- Salt and pepper (for sauce): To taste
- Feta cheese, crumbled: 120 g (4 oz)
- Plain Greek yogurt: 1/2 cup
- Lemon juice: 1 tbsp
- Lemon zest: 1 tsp
- Olive oil (for sauce): 1 tbsp
- Fresh dill or parsley, chopped: 1 tbsp
- Freshly ground black pepper (for sauce): To taste
Instructions
- Prepare Meatballs:
- In a large bowl, combine all meatball ingredients. Mix gently until just combined. Shape into 16 meatballs.
- Brown Meatballs:
- Select Sauté mode on the Instant Pot. Add olive oil. Brown meatballs in batches (about 2 to 3 minutes per side). Transfer browned meatballs to a plate.
- Make Tomato Sauce:
- Add minced garlic to the pot and sauté for 30 seconds. Pour in crushed tomatoes, broth, oregano, salt, and pepper. Stir, scraping up browned bits.
- Simmer Meatballs:
- Return meatballs to the sauce. Spoon some sauce over the top.
- Pressure Cook:
- Close and seal the lid. Cook on high pressure for 7 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
- Prepare Lemon-Feta Sauce:
- While cooking, blend all Lemon-Feta Sauce ingredients in a small bowl until creamy.
- Serve:
- Serve meatballs hot with sauce and a generous spoonful of Lemon-Feta Sauce. Garnish with extra herbs and lemon zest if desired.
Save to Pinterest Whenever we make this recipe, everyone gathers fast around the table. Even picky eaters love the zesty sauce and tender meatballs, and it always brings up memories of Greek family dinners.
Serving Suggestions
Serve on fluffy rice, orzo, or warm pita bread for a complete meal. A side salad with cucumber and tomato rounds everything out.
Ingredient Swaps
Swap ground lamb for turkey or chicken if you prefer lighter flavors. You may also use dried herbs if fresh are unavailable.
Nutrition Info
Each serving provides about 365 calories, 19 g fat, 14 g carbohydrates, and 32 g protein.
Save to Pinterest Top each serving with plenty of creamy sauce just before serving. Enjoy the Mediterranean aroma and let it transport you.
Common Recipe Questions
- → Can I use chicken instead of lamb or beef?
Yes, ground chicken or turkey works well as a lighter alternative while maintaining moistness and flavor.
- → How do I make this gluten-free?
Simply replace breadcrumbs with gluten-free options or omit them to suit dietary needs.
- → What herbs enhance the meatballs’ flavor?
Fresh parsley, dill, oregano, and a hint of cumin create a balanced and aromatic blend.
- → Can I prepare the lemon-feta topping ahead?
Yes, the sauce can be mixed in advance and refrigerated, making serving quick and easy.
- → What sides complement this dish?
Rice, orzo, or warm pita bread pair beautifully, soaking up the rich tomato sauce.