Save to Pinterest Juicy herb-packed meatballs simmered in aromatic tomato sauce and finished with a bright creamy lemon-feta topping. This Instant Pot recipe brings the vibrant flavors of Greece to your table in just 40 minutes for a quick and satisfying dinner.
The first time I made these Greek meatballs, my family was blown away by the zesty lemon-feta sauce and tender texture from pressure cooking. The combination of herbs and sauce made each bite taste like summer in Greece.
Ingredients
- Ground lamb or beef (or a mix): 500 g (1 lb)
- Bread crumbs: 1/2 cup (use gluten-free if needed)
- Egg: 1 large
- Red onion: 1/3 cup, finely chopped
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp, chopped
- Fresh dill: 1 tbsp, chopped (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: 2 tbsp total (1 tbsp for sauce, 1 tbsp for frying)
- Garlic (for sauce): 1 clove, minced
- Dried oregano (for sauce): 1 tsp
- Salt and pepper (for sauce): to taste
- Feta cheese: 120 g (4 oz), crumbled
- Greek yogurt: 1/2 cup plain
- Lemon juice: 1 tbsp
- Lemon zest (for sauce): 1 tsp
- Fresh dill or parsley (for sauce): 1 tbsp, chopped
- Black pepper (for sauce): freshly ground, to taste
Instructions
- Mix and shape meatballs:
- Combine all meatball ingredients together in a large bowl. Mix gently until just combined and shape into 16 meatballs.
- Sauté and brown meatballs:
- Select the Sauté mode on the Instant Pot. Add olive oil and brown the meatballs in batches for about 2 or 3 minutes per side, then transfer them to a plate.
- Prepare tomato 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.
- Simmer meatballs in sauce:
- Return all meatballs to the sauce in the pot and spoon some sauce over the top.
- Pressure cook:
- Seal the Instant Pot lid. Cook on high pressure for 7 minutes. Let pressure naturally release for 5 minutes, then quick release any remaining pressure.
- Make lemon-feta sauce:
- While meatballs are cooking, blend all Lemon-Feta Sauce ingredients in a small bowl until creamy and smooth.
- Serve:
- Serve meatballs hot with tomato sauce, spooned with generous lemon-feta sauce and garnish with herbs and lemon zest if desired.
Save to Pinterest 
Save to Pinterest My kids now request these Greek meatballs weekly, especially when they can swirl the lemon-feta sauce on top. Sharing this recipe makes family dinner feel special and fun.
Serving Suggestions
Serve the meatballs over rice, orzo, or alongside warm pita bread and a crisp Greek salad for a complete meal.
Required Tools
Instant Pot or other electric pressure cooker, mixing bowls, spatula or wooden spoon, tongs, small bowl for the sauce.
Nutrition Info
Each serving provides approximately: 365 calories, 19 g fat, 14 g carbs, and 32 g protein.
Save to Pinterest 
Save to Pinterest This crowd-pleaser packs bright flavor into every bite and tastes even better with fresh herbs sprinkled on top. Make extra Lemon-Feta Sauce for dipping!
Recipe FAQs
- → Can I use other meats for these meatballs?
Yes, ground turkey or chicken can be used as a lighter alternative while maintaining moist and tender meatballs.
- → What can I serve with these meatballs?
They pair well with rice, orzo, pita bread, or a crisp salad for a balanced meal.
- → How should I store leftovers?
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- → Can I make this dish gluten-free?
Yes, substitute gluten-free breadcrumbs to keep the texture consistent while catering to gluten sensitivities.
- → What herbs are best for authentic flavor?
Fresh parsley, dill, and oregano enhance the Mediterranean profile and blend well with the lemon-feta topping.