Save to Pinterest 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 easily thanks to the Instant Pot.
I first tried these Greek meatballs on a busy weeknight when I needed something comforting and fast. My family fell in love with the lemon-feta sauce, and now it's requested regularly!
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Ingredients
- Ground lamb or beef (or a mix): 500 g (1 lb)
- Bread crumbs: 1/2 cup (use gluten-free if needed)
- Egg: 1 large
- Red onion, finely chopped: 1/3 cup
- Garlic, minced: 2 cloves
- Fresh parsley, chopped: 2 tbsp
- Fresh dill, chopped (or dried): 1 tbsp (or 1 tsp dried dill)
- Dried oregano: 1 tsp
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Lemon zest: zest of 1 lemon
- Canned crushed tomatoes: 400 g (14 oz)
- Chicken or vegetable broth: 1/2 cup
- Olive oil: 1 tbsp (plus 1 tbsp for sauce)
- Garlic, minced (for sauce): 1 clove
- Dried oregano (for sauce): 1 tsp
- Salt and pepper for sauce: to taste
- Feta cheese, crumbled: 120 g (4 oz)
- Plain Greek yogurt: 1/2 cup
- Lemon juice: 1 tbsp
- Lemon zest (for sauce): 1 tsp
- Fresh dill or parsley, chopped: 1 tbsp
- Freshly ground black pepper for sauce: to taste
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Instructions
- Make the Meatballs:
- In a large bowl, gently mix together meatball ingredients until just combined. Shape into 16 meatballs.
- Sauté the Meatballs:
- Set Instant Pot to Sauté mode. Add olive oil. Brown meatballs in batches for about 2 to 3 minutes per side, then transfer to a plate.
- Prepare the Sauce:
- Add minced garlic to remaining oil in the pot and sauté for 30 seconds. Pour in crushed tomatoes, broth, oregano, salt, and pepper. Stir, scraping up any browned bits from the bottom.
- Simmer Meatballs:
- Return meatballs to the sauce and spoon some sauce over the top.
- Pressure Cook:
- 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.
- Prepare Lemon-Feta Sauce:
- While meatballs cook, mix Lemon-Feta Sauce ingredients in a small bowl until creamy.
- Serve:
- Serve meatballs hot with tomato sauce and Lemon-Feta Sauce. Garnish with extra herbs and lemon zest if desired.
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The first time we shared these Greek meatballs as a family dinner, everyone added extra lemon zest over the top and made it a new tradition. My kids love dipping pita in the extra sauce!
Serving Suggestions
Serve these Instant Pot Greek meatballs with rice, orzo, or warm pita. Add a crisp Greek salad for a complete meal.
Required Tools
You'll want an Instant Pot (or other electric pressure cooker), mixing bowls, spatula or wooden spoon, tongs, and a small bowl for the sauce.
Allergen Information
This dish contains dairy (feta, yogurt), egg, and gluten unless gluten-free breadcrumbs are used. Always double-check labels for possible cross-contamination.
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Save to Pinterest Enjoy these quick Greek meatballs any night of the week. The lemon-feta sauce adds a delightful finish you'll want to try again soon!
Recipe FAQs
- → Can I use different meats for these meatballs?
Yes, ground turkey or chicken can be used for a lighter variation without compromising flavor.
- → How do I make this dish gluten-free?
Substitute regular breadcrumbs with gluten-free ones to accommodate gluten sensitivities.
- → What sides pair well with the meatballs?
Serving with rice, orzo, or pita bread complements the dish and absorbs the flavorful sauce.
- → Can I prepare the sauce in advance?
Yes, both the tomato sauce and lemon-feta topping can be prepared ahead and combined when serving.
- → What herbs enhance the flavor best?
Fresh parsley, dill, and oregano bring authentic Greek flavors and balance richness.
