Save Pin 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 quickly became a favorite at my house thanks to its bold flavors and simple preparation.
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
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Instructions
- Prepare Meatballs:
- 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.
- Shape Meatballs:
- Shape mixture into 16–18 golf ball-sized meatballs.
- Brown Meatballs:
- 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.
- Prepare Sauce:
- Pour in canned tomatoes, broth, oregano, and salt. Stir and scrape any browned bits from the bottom.
- Cook Meatballs:
- Return meatballs to the pot, nestling them into the sauce.
- Pressure Cook:
- Secure the lid, set the valve to Sealing. Cook on Manual/Pressure Cook for 8 minutes.
- Release Pressure:
- Quick-release the pressure carefully. Remove the lid and let meatballs rest in the sauce for 2–3 minutes.
- Make Sauce:
- Meanwhile, whisk together all Lemon-Feta Sauce ingredients in a bowl until smooth.
- Serve:
- Serve meatballs topped with tomato sauce and a generous spoonful of lemon-feta sauce. Garnish with fresh herbs and lemon wedges.
Save Pin 
Save Pin My family loves gathering around the table to enjoy these meatballs, especially with warm pita and a fresh Greek salad.
Required Tools
Instant Pot (or other electric pressure cooker), Mixing bowls, Whisk, Tongs or slotted spoon
Allergen Information
Contains: Eggs, dairy (feta cheese, yogurt, milk), gluten (breadcrumbs use gluten-free if needed). Always check labels for allergens if using commercial products.
Nutritional Information
Per serving: Calories 420, Total Fat 25 g, Carbohydrates 16 g, Protein 33 g
Save Pin 
Save Pin These meatballs can be prepared ahead and stored in the fridge for a quick reheat, perfect for busy weeknights.
Recipe FAQs
- → What herbs enhance the meatballs' flavor?
Fresh parsley, mint, and dried oregano combine to give the meatballs a vibrant, Mediterranean aroma and taste.
- → Can I substitute the meat in this dish?
Yes, ground turkey or chicken can be used for a lighter option without sacrificing flavor.
- → How do I prevent the meatballs from falling apart during cooking?
Mix ingredients gently and avoid overmixing; the egg and breadcrumbs help bind the meatballs securely.
- → What makes the lemon-feta sauce special?
The combination of creamy Greek yogurt, crumbled feta, fresh lemon juice and zest, plus dill, creates a bright and tangy sauce that perfectly complements the meatballs.
- → Is there a gluten-free version of this dish?
Absolutely. Simply use gluten-free breadcrumbs to maintain texture while accommodating dietary needs.
- → How long should I let the meatballs rest after cooking?
Allow them to rest in the sauce for 2–3 minutes after cooking to enhance moisture and flavor absorption.
