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.
I first served this recipe when I wanted something quick yet impressive for dinner, and it quickly became a family favorite.
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 
Save This dish always brings us together. My family loves gathering around the table enjoying every juicy bite.
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) gluten (breadcrumbs use gluten-free if needed). Always check labels for allergens if using commercial products.
Nutritional Information
Per serving Calories 420 Total Fat 25 g Carbohydrates 16 g Protein 33 g
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Save Enjoy this flavorful dish fresh from the Instant Pot or prepare in advance to make weeknights hassle-free.
Recipe FAQ
- → Can I use ground turkey instead of beef or lamb?
Yes, ground turkey is a lighter alternative that works well with the herb and spice blend for these meatballs.
- → How do I make the dish gluten-free?
Use gluten-free breadcrumbs in place of regular ones to keep the texture without gluten.
- → What sides pair best with these meatballs?
Serve with warm pita, rice, or a crisp Greek salad for a complete meal.
- → Can the lemon-feta sauce be used for other dishes?
Absolutely. The sauce doubles as a delicious dip for roasted vegetables or spread for bread.
- → What cooking method is used for the meatballs?
They’re browned first then pressure-cooked in the tomato broth to ensure juicy interiors and rich flavor.
- → How can I store leftovers?
Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat gently before serving.