Save 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 that comes together effortlessly in your Instant Pot.
I first tried these Greek meatballs while searching for something fun, yet stress-free for our family dinner. The Instant Pot made it so simple to create authentic, juicy meatballs packed with flavor.
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Ingredients
- Ground lamb or beef: 500 g (1 lb), or a mix for depth
- Bread crumbs: 1/2 cup, use gluten-free if needed
- Egg: 1 large, for binding
- Red onion: 1/3 cup, finely chopped
- Garlic: 2 cloves minced for meatballs, 1 clove minced for sauce
- Fresh parsley: 2 tbsp, chopped
- Fresh dill: 1 tbsp chopped (or 1 tsp dried dill)
- Dried oregano: 1 tsp for meatballs, 1 tsp for sauce
- Cumin: 1/2 tsp ground
- Salt: 1/2 tsp for meatballs, plus to taste for sauce
- Black pepper: 1/4 tsp in meatballs, freshly ground for other parts
- Lemon zest: Zest of 1 lemon
- Canned crushed tomatoes: 400 g (14 oz)
- Chicken or vegetable broth: 1/2 cup
- Olive oil: 1 tbsp for sauce, 1 tbsp for lemon-feta sauce
- Feta cheese: 120 g (4 oz), crumbled
- Greek yogurt: 1/2 cup plain
- Lemon juice: 1 tbsp
- Lemon zest: 1 tsp for sauce
- Fresh dill or parsley: 1 tbsp, chopped
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Instructions
- Prepare the meatballs:
- In a large bowl, combine ground meat, breadcrumbs, egg, red onion, garlic, parsley, dill, oregano, cumin, salt, pepper, and lemon zest. Mix just until combined and shape into 16 meatballs.
- Brown the meatballs:
- Select Sauté mode on the Instant Pot. Add olive oil. Brown the meatballs in batches, about 2 to 3 minutes per side. Transfer to a plate.
- Make the tomato sauce:
- Add garlic to the pot and sauté for 30 seconds. Add crushed tomatoes, broth, oregano, salt, and pepper. Stir and scrape up any browned bits.
- Add meatballs and pressure cook:
- Return meatballs to the pot and spoon some sauce over the top. 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.
- Make lemon-feta sauce:
- In a small bowl, blend feta cheese, Greek yogurt, lemon juice, lemon zest, olive oil, dill or parsley, and freshly ground black pepper until creamy.
- Serve:
- Spoon meatballs and sauce onto plates and top with Lemon-Feta Sauce. Garnish with herbs and lemon zest.
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My children love topping these meatballs with extra lemon-feta sauce. The mix of flavors makes them ask for seconds every time.
Serving Suggestions
Pair these meatballs with warm rice, fluffy orzo, or soft pita bread to soak up the delicious sauces. Add a simple Greek salad for extra freshness.
Allergen Notes
This recipe contains dairy (feta, yogurt), egg, and gluten if not using gluten-free breadcrumbs. Always double-check ingredient labels if serving someone with allergies.
Nutrition Information
Per serving: 365 calories, 19 g total fat, 14 g carbohydrates, 32 g protein.
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Save With bright flavors and loads of comfort, these Greek meatballs make an easy centerpiece for relaxed family gatherings. Enjoy every tangy bite.
Recipe Help & Answers
- → Can I use other meats for the meatballs?
Yes, ground turkey or chicken can be substituted for a lighter variation without compromising flavor.
- → How do I make this dish gluten-free?
Use gluten-free breadcrumbs in the meatball mixture to accommodate gluten-free diets safely.
- → What side dishes pair well with these meatballs?
Rice, orzo, or warm pita bread complement the rich flavors and help soak up the tomato and lemon-feta sauces.
- → Can I prepare the lemon-feta sauce ahead of time?
Yes, the lemon-feta sauce can be blended in advance and stored refrigerated until ready to serve.
- → How does the Instant Pot affect cooking time and flavor?
Using the Instant Pot speeds up simmering and intensifies the melding of herbs and spices in the sauce while keeping meatballs tender.
- → Are there any tips for extra flavor in the meatballs?
Adding a pinch of cinnamon enhances warmth and depth in the herb mixture for a richer taste.
