Save Juicy, herb-packed meatballs simmered in an aromatic tomato sauce, finished with a bright and creamy lemon-feta topping. A quick, vibrant Greek-inspired dinner.
I first made these meatballs for a weeknight meal, and my whole family loved the bright zest and creamy feta sauce. We’ve enjoyed several variations, and it always disappears fast.
Ingredients
- Ground lamb or beef (or a mix): 500 g (1 lb)
- Bread crumbs (use gluten-free if needed): 1/2 cup
- Egg: 1 large
- Red onion, finely chopped: 1/3 cup
- Garlic, minced: 2 cloves
- Fresh parsley, chopped: 2 tbsp
- Fresh dill, chopped (or dried dill): 1 tbsp (or 1 tsp dried dill)
- Dried oregano: 1 tsp
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Lemon zest: Zest of 1 lemon
- Canned crushed tomatoes: 400 g (14 oz)
- Chicken or vegetable broth: 1/2 cup
- Olive oil: 1 tbsp (plus 1 tbsp for the sauce)
- Garlic (for sauce), minced: 1 clove
- Dried oregano (for sauce): 1 tsp
- Salt and pepper: To taste
- Feta cheese, crumbled: 120 g (4 oz)
- Plain Greek yogurt: 1/2 cup
- Lemon juice: 1 tbsp
- Lemon zest (for sauce): 1 tsp
- Fresh dill or parsley, chopped: 1 tbsp
- Freshly ground black pepper: To taste
Instructions
- Mix meatballs:
- In a large bowl, combine all meatball ingredients and mix gently until just combined. Shape into 16 meatballs.
- Brown meatballs:
- Select Sauté mode on the Instant Pot. Add olive oil. Brown meatballs in batches (about 2–3 minutes per side). Transfer browned meatballs to a plate.
- Start sauce:
- Add minced garlic to the pot and sauté for 30 seconds. Pour in crushed tomatoes, broth, oregano, salt, and pepper. Stir and scrape up browned bits.
- Add meatballs:
- Return meatballs to the sauce. Spoon some sauce over the top.
- Pressure cook:
- Close and seal the lid. Cook on high pressure for 7 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
- Make Lemon-Feta Sauce:
- While cooking, blend all Lemon-Feta Sauce ingredients in a small bowl until creamy.
- Serve:
- Serve meatballs hot with sauce and a generous spoonful of Lemon-Feta Sauce. Garnish with extra herbs and lemon zest if desired.
Save 
Save My kids call these "Greek party balls" and always sneak extra sauce on the side. It's a favorite on busy nights when everyone comes to the table hungry and happy.
Serving Suggestions
Enjoy these Greek meatballs with fluffy rice, orzo, or toasted pita. For freshness, add a cucumber salad or chopped tomatoes on the side.
Required Equipment
You’ll need an Instant Pot, mixing bowls, tongs, spatula, and a small bowl for blending the creamy sauce.
Allergen and Nutrition Info
Contains dairy (feta, yogurt), egg, and gluten (unless gluten-free breadcrumbs are used). Each serving provides about 365 calories and 32 g protein.
Save 
Save Make these meatballs any night for a little taste of Greece. The creamy lemon-feta sauce truly sets them apart—don’t skip it!
Recipe FAQ
- → Can I use ground turkey instead of lamb or beef?
Yes, ground turkey or chicken can be used for a lighter alternative without compromising flavor.
- → How do I make this dish gluten-free?
Substitute regular breadcrumbs with gluten-free breadcrumbs to make this suitable for gluten-free diets.
- → What sides pair well with these meatballs?
Rice, orzo pasta, or pita bread complement the meatballs and sauce nicely, soaking up the rich flavors.
- → What tools are needed for preparation?
An electric pressure cooker, mixing bowls, a spatula or wooden spoon, tongs, and a small bowl for the lemon-feta sauce are recommended.
- → Can I add extra spices for more flavor?
A pinch of cinnamon added to the meatball mix enhances depth, balancing the herbs and tomato sauce.