# Ingredient List:
→ Meatballs
01 - 1 lb ground lamb or beef (or a mix)
02 - 1/2 cup breadcrumbs (gluten-free if preferred)
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
# Directions:
01 - In a large bowl, combine ground meat, breadcrumbs, egg, red onion, garlic, parsley, dill, oregano, cumin, salt, pepper, and lemon zest. Mix gently until evenly combined, then form into 16 uniform meatballs.
02 - Select Sauté mode on the pressure cooker and heat olive oil. Brown the meatballs in batches, cooking each side for about 2–3 minutes until golden. Transfer browned meatballs to a plate.
03 - Add minced garlic to the pot and sauté for 30 seconds. Incorporate crushed tomatoes, broth, oregano, salt, and pepper, stirring and scraping any browned bits from the bottom.
04 - Return the browned meatballs to the pot, submerging them in the sauce and spooning some sauce over the top.
05 - Seal the lid and cook on high pressure for 7 minutes. After cooking, allow natural pressure release for 5 minutes before quick-releasing any remaining pressure.
06 - In a small bowl, combine feta cheese, Greek yogurt, lemon juice, lemon zest, olive oil, fresh herbs, and black pepper. Mix until smooth and creamy.
07 - Plate the meatballs with tomato sauce and top with a generous spoonful of lemon-feta sauce. Garnish with extra herbs and lemon zest if desired.
