Save Tender, herbed meatballs cooked quickly in the Instant Pot and served with a bright, creamy lemon-feta sauce for a Mediterranean-inspired meal.
I first served this dish to my family on a busy weeknight and loved how effortless yet flavorful it was.
Ingredients
- For the Meatballs: 500 g (1 lb) ground beef or lamb, 1 small onion finely grated, 2 cloves garlic minced, 60 g (½ cup) breadcrumbs, 1 large egg, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint (optional), 1 tsp dried oregano, ½ tsp ground cumin, ½ tsp salt, ¼ tsp black pepper, 2 tbsp olive oil (for sautéing)
- For the Lemon-Feta Sauce: 120 g (½ cup) Greek yogurt, 80 g (½ cup) crumbled feta cheese, 1 tbsp lemon juice (freshly squeezed), 1 tsp lemon zest, 1 tbsp extra-virgin olive oil, 1 tbsp chopped fresh dill or parsley, Salt and pepper to taste
- For Serving: Lemon wedges, Fresh herbs (parsley, dill, or mint) chopped
Instructions
- Step 1:
- In a large bowl, combine ground meat, onion, garlic, breadcrumbs, egg, parsley, mint (if using), oregano, cumin, salt, and pepper. Mix gently until just combined.
- Step 2:
- Shape the mixture into 16 18 meatballs about 1½ inches each.
- Step 3:
- Set the Instant Pot to Sauté mode. Add olive oil. Brown the meatballs in batches turning gently for 2 3 minutes until lightly golden. Remove and set aside.
- Step 4:
- Pour 120 ml (½ cup) water into the Instant Pot and place the trivet inside. Arrange browned meatballs on the trivet.
- Step 5:
- Seal the lid and set to Pressure Cook (High) for 7 minutes. Naturally release pressure for 5 minutes then quick-release any remaining pressure.
- Step 6:
- While the meatballs cook prepare the sauce In a bowl whisk together Greek yogurt, feta, lemon juice, lemon zest, olive oil, dill or parsley, salt, and pepper until smooth and creamy.
- Step 7:
- Serve meatballs warm drizzled with lemon-feta sauce. Garnish with fresh herbs and lemon wedges.
Save This recipe quickly became a family favorite for dinner gatherings and weeknight meals alike.
Required Tools
Instant Pot (multicooker), Mixing bowls, Whisk, Trivet, Tongs
Allergen Information
Contains Eggs, Dairy (yogurt, feta), Wheat (breadcrumbs). For gluten-free, use gluten-free breadcrumbs. Always double-check ingredient labels for allergens.
Nutritional Information
Calories 380 Total Fat 23 g Carbohydrates 13 g Protein 29 g per serving
Save This Instant Pot Greek Meatballs recipe is a perfect blend of speed and flavor you will return to again and again.
Recipe FAQs
- → What type of meat works best for these meatballs?
Ground beef or lamb provides rich flavor, but ground chicken or turkey can be used for a lighter touch.
- → How do I make the lemon-feta sauce creamy?
Whisk Greek yogurt with crumbled feta, fresh lemon juice and zest, olive oil, and herbs until smooth and well combined.
- → Can I prepare these meatballs without an Instant Pot?
Yes, brown the meatballs in a skillet, then finish cooking gently in a covered pan with a little water or broth.
- → What herbs add the best flavor to these meatballs?
Fresh parsley, mint, oregano, and dill bring Mediterranean freshness and aromatic complexity.
- → How can I make this dish gluten-free?
Substitute regular breadcrumbs with gluten-free breadcrumbs or omit them and adjust binding ingredients accordingly.
- → What are good side dishes to serve with these meatballs?
Serve alongside warm pita, Greek salad, or fluffy rice to complement the vibrant flavors.