Save It 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 has become a family favorite—the perfect comfort food that feels special yet comes together quickly.
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 It My family always gathers around the table eagerly awaiting these flavorful meatballs served with fresh lemon wedges.
Preparation Tips
Make sure to finely grate the onion so it blends well into the meatballs without leaving large chunks.
Serving Suggestions
This dish pairs wonderfully with warm pita, rice, or a crisp Greek salad for a complete Mediterranean meal.
Storage and Leftovers
Leftover meatballs store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
Save It Try this recipe for a delicious Mediterranean-inspired meal that comes together quickly and pleases every palate.
Common Questions About Recipes
- → Can I use ground turkey instead of beef or lamb?
Yes, ground turkey or chicken works well as a lighter alternative without compromising flavor.
- → How do I make the dish gluten-free?
Simply substitute the regular breadcrumbs with gluten-free breadcrumbs to keep the dish safe for gluten-sensitive diets.
- → What is the best way to brown the meatballs in an Instant Pot?
Use the Sauté mode, add olive oil, and brown meatballs in batches for about 2 minutes per side to develop a rich crust.
- → How is the lemon-feta sauce prepared?
Whisk together Greek yogurt, crumbled feta, lemon juice and zest, fresh dill, olive oil, and black pepper until smooth and creamy.
- → What sides pair well with these meatballs?
They complement warm pita, rice, or a fresh Greek salad, enhancing the Mediterranean experience.
- → Can the lemon-feta sauce be used in other ways?
Yes, it doubles as a dip for roasted vegetables or a tangy dressing for salads.