# Components:
→ Meatballs
01 - 1 lb ground lamb or beef (or a mix)
02 - 1/2 cup breadcrumbs (use gluten-free if required)
03 - 1 large egg
04 - 1/3 cup finely chopped red onion
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped or 1 tsp dried dill
08 - 1 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - Zest of 1 lemon
→ Tomato Sauce
13 - 14 oz canned crushed tomatoes
14 - 1/2 cup chicken or vegetable broth
15 - 1 tbsp olive oil
16 - 1 clove garlic, minced
17 - 1 tsp dried oregano
18 - Salt and black pepper, to taste
→ Lemon-Feta Sauce
19 - 4 oz feta cheese, crumbled
20 - 1/2 cup plain Greek yogurt
21 - 1 tbsp lemon juice
22 - 1 tsp lemon zest
23 - 1 tbsp olive oil
24 - 1 tbsp fresh dill or parsley, chopped
25 - Freshly ground black pepper, to taste
# Directions:
01 - In a large bowl, combine ground meat, breadcrumbs, egg, red onion, garlic, parsley, dill, oregano, cumin, salt, pepper, and lemon zest. Mix gently until just combined and form into 16 meatballs.
02 - Set Instant Pot to Sauté mode and heat olive oil. Brown meatballs in batches for 2 to 3 minutes per side until golden. Remove and set aside.
03 - Add minced garlic to the pot and sauté for 30 seconds. Stir in crushed tomatoes, broth, oregano, salt, and pepper, scraping up browned bits from the bottom.
04 - Return browned meatballs to the pot, spoon sauce over them evenly.
05 - Close and seal the lid. Cook on high pressure for 7 minutes, then allow natural release for 5 minutes before performing a quick release of remaining pressure.
06 - Meanwhile, mix feta, Greek yogurt, lemon juice, lemon zest, olive oil, fresh herbs, and black pepper in a small bowl until creamy.
07 - Plate the meatballs topped with tomato sauce and a generous spoonful of lemon-feta sauce. Garnish with extra herbs and lemon zest if desired.
