# What You Need:
→ Meatballs
01 - 1 lb ground lamb or beef (or a mix)
02 - 1/2 cup breadcrumbs (use gluten-free if needed)
03 - 1 large egg
04 - 1/3 cup finely chopped red onion
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
08 - 1 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - Zest of 1 lemon
→ Tomato Sauce
13 - 14 oz canned crushed tomatoes
14 - 1/2 cup chicken or vegetable broth
15 - 1 tbsp olive oil
16 - 1 clove garlic, minced
17 - 1 tsp dried oregano
18 - Salt and pepper, to taste
→ Lemon-Feta Sauce
19 - 4 oz feta cheese, crumbled
20 - 1/2 cup plain Greek yogurt
21 - 1 tbsp lemon juice
22 - 1 tsp lemon zest
23 - 1 tbsp olive oil
24 - 1 tbsp fresh dill or parsley, chopped
25 - Freshly ground black pepper, to taste
# How-To:
01 - In a large bowl, combine ground meat, breadcrumbs, egg, red onion, garlic, parsley, dill, oregano, cumin, salt, black pepper, and lemon zest. Mix gently until just combined. Shape mixture into 16 evenly sized meatballs.
02 - Select Sauté mode on the Instant Pot. Add olive oil and brown meatballs in batches, cooking 2 to 3 minutes on each side until golden. Transfer browned meatballs to a plate.
03 - Add minced garlic to the pot and sauté for 30 seconds. Stir in crushed tomatoes, broth, oregano, salt, and pepper, scraping up any browned bits from the bottom.
04 - Place browned meatballs back into the sauce in the pot, ensuring they are partially covered by the sauce.
05 - Close and seal the Instant Pot lid. Cook on high pressure for 7 minutes. Allow a natural pressure release for 5 minutes, then perform a quick release to release remaining pressure.
06 - While meatballs cook, in a small bowl, blend feta cheese, Greek yogurt, lemon juice, lemon zest, olive oil, fresh herbs, and black pepper until creamy.
07 - Serve meatballs hot, spooning tomato sauce over them. Top with a generous dollop of lemon-feta sauce and garnish with additional herbs and lemon zest if desired.
