# What you'll need:
→ Meatballs
01 - 1 lb ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - ½ cup breadcrumbs
05 - 1 large egg
06 - 2 tbsp chopped fresh parsley
07 - 1 tbsp chopped fresh mint (optional)
08 - 1 tsp dried oregano
09 - ½ tsp ground cumin
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 2 tbsp olive oil (for sautéing)
→ Lemon-Feta Sauce
13 - ½ cup Greek yogurt
14 - ½ cup crumbled feta cheese
15 - 1 tbsp freshly squeezed lemon juice
16 - 1 tsp lemon zest
17 - 1 tbsp extra-virgin olive oil
18 - 1 tbsp chopped fresh dill or parsley
19 - Salt and black pepper, to taste
→ For Serving
20 - Lemon wedges
21 - Chopped fresh herbs (parsley, dill, or mint)
# Preparation steps:
01 - In a large bowl, mix ground meat, grated onion, minced garlic, breadcrumbs, egg, parsley, optional mint, oregano, cumin, salt, and pepper until just combined.
02 - Shape the mixture into 16 to 18 meatballs, each about 1½ inches in diameter.
03 - Set the Instant Pot to Sauté mode and heat olive oil. Brown meatballs in batches for 2 to 3 minutes, turning gently until lightly golden. Remove and set aside.
04 - Pour ½ cup water into the Instant Pot and place the trivet inside. Arrange browned meatballs evenly on the trivet.
05 - Seal the lid and cook on High Pressure for 7 minutes. Allow natural pressure release for 5 minutes before performing a quick release.
06 - While meatballs cook, whisk together Greek yogurt, crumbled feta, lemon juice, lemon zest, olive oil, fresh dill or parsley, salt, and pepper until smooth and creamy.
07 - Plate the meatballs warm, drizzle with lemon-feta sauce, and garnish with fresh herbs and lemon wedges.
