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 after I first served it on a busy weeknight and everyone loved the tangy lemon-feta sauce.
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
- Step 1:
- 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.
- Step 2:
- Shape mixture into 16–18 golf ball-sized meatballs.
- Step 3:
- 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.
- Step 4:
- Pour in canned tomatoes broth oregano and salt. Stir and scrape any browned bits from the bottom.
- Step 5:
- Return meatballs to the pot nestling them into the sauce.
- Step 6:
- Secure the lid set the valve to Sealing. Cook on Manual/Pressure Cook for 8 minutes.
- Step 7:
- Quick-release the pressure carefully. Remove the lid and let meatballs rest in the sauce for 2–3 minutes.
- Step 8:
- Meanwhile whisk together all Lemon-Feta Sauce ingredients in a bowl until smooth.
- Step 9:
- Serve meatballs topped with tomato sauce and a generous spoonful of lemon-feta sauce. Garnish with fresh herbs and lemon wedges.
Save My family always gathers around the table excited to share this flavorful dish especially when topped with fresh herbs and lemon wedges.
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) and gluten (breadcrumbs use gluten-free if needed). Always check labels for allergens when using commercial products.
Nutritional Information
Calories 420 Total Fat 25 g Carbohydrates 16 g Protein 33 g per serving
Save This recipe brings Mediterranean flavors to your table with minimal effort making weeknight dinners both delicious and memorable.
Recipe FAQs
- → Can I use a different meat for the meatballs?
Yes, ground turkey or chicken can be substituted for a lighter alternative while maintaining flavorful results.
- → How do I make this dish gluten-free?
Use gluten-free breadcrumbs in the meatball mixture to ensure the dish suits gluten-free diets.
- → What is the best way to brown the meatballs in the Instant Pot?
Use the Sauté mode and add olive oil, browning the meatballs in batches for about 2 minutes per side for a perfect crust.
- → How is the lemon-feta sauce prepared?
Whisk together Greek yogurt, crumbled feta, lemon juice, zest, fresh dill, olive oil, and black pepper until smooth for a creamy, tangy topping.
- → What are good side dishes to serve with this meal?
Warm pita bread, rice, or a crisp Greek salad complement these meatballs beautifully, adding texture and freshness.
- → Can the lemon-feta sauce be used for other dishes?
Yes, it doubles as a tasty dip for roasted vegetables, enhancing various Mediterranean-inspired meals.