# Components:
→ Meatballs
01 - 1.1 lb ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - 2 tablespoons fresh mint, chopped
06 - 1 teaspoon dried oregano
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 1 large egg
10 - ½ cup breadcrumbs (gluten-free if needed)
11 - 2 tablespoons milk
→ Cooking Liquid
12 - 14 ounces canned crushed tomatoes
13 - ½ cup beef or chicken broth
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried oregano
16 - ½ teaspoon salt
→ Lemon-Feta Sauce
17 - ½ cup Greek yogurt
18 - ⅔ cup crumbled feta cheese
19 - 1 tablespoon lemon juice
20 - 1 teaspoon lemon zest
21 - 1 tablespoon fresh dill, chopped
22 - 1 tablespoon olive oil
23 - Black pepper, to taste
→ To Serve
24 - Fresh parsley or dill, chopped
25 - Lemon wedges
# Preparation Steps:
01 - In a large bowl, combine ground meat, grated onion, minced garlic, chopped parsley, mint, dried oregano, salt, pepper, egg, breadcrumbs, and milk. Mix gently just until combined without overmixing.
02 - Shape the mixture into 16 to 18 golf ball-sized meatballs.
03 - Set Instant Pot to Sauté mode and heat olive oil. Brown meatballs in batches for about 2 minutes per side. Remove and set aside.
04 - Pour crushed tomatoes, broth, oregano, and salt into the pot. Stir, scraping any browned bits from the bottom.
05 - Nestle the browned meatballs into the tomato mixture.
06 - Secure lid and set valve to Sealing. Cook on Manual/Pressure Cook for 8 minutes.
07 - Perform quick-release carefully. Remove the lid and let meatballs rest in the sauce for 2 to 3 minutes.
08 - Whisk Greek yogurt, crumbled feta, lemon juice, lemon zest, chopped dill, olive oil, and black pepper in a bowl until smooth.
09 - Plate meatballs topped with tomato sauce and a generous spoonful of lemon-feta sauce. Garnish with fresh herbs and lemon wedges.
