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 Greek-inspired dish brings warmth and bright flavors to your table.
I first tried this recipe on a busy Tuesday evening, and it quickly became a family favorite for its fresh herbs and satisfying flavor. The tangy sauce really takes the meatballs to the next level.
Ingredients
- Ground beef or lamb: 500 g (1.1 lb), creates juicy and flavorful meatballs
- Onion: 1 small, finely grated for moisture and taste
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp, chopped
- Fresh mint: 2 tbsp, chopped
- Dried oregano: 1 tsp in meatballs, 1 tsp in sauce
- Salt: 1 tsp in meatballs, ½ tsp in sauce
- Black pepper: ½ tsp
- Egg: 1 large
- Breadcrumbs: 60 g (½ cup), use gluten-free if needed
- Milk: 2 tbsp
- Canned crushed tomatoes: 400 g (14 oz)
- Beef or chicken broth: 120 ml (½ cup)
- Olive oil: 1 tbsp for sauce, 1 tbsp for lemon-feta topping
- Greek yogurt: 120 g (½ cup)
- Feta cheese: 80 g (⅔ cup), crumbled
- Lemon juice: 1 tbsp
- Lemon zest: 1 tsp
- Fresh dill: 1 tbsp, chopped
- Black pepper: to taste in sauce
- Fresh parsley or dill: chopped, to serve
- Lemon wedges: for garnish
Instructions
- Prepare Meatball Mixture:
- 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:
- Form mixture into 16 to 18 golf ball-sized meatballs.
- Brown Meatballs:
- Set Instant Pot to Sauté. Add olive oil, then brown meatballs in batches (about 2 minutes per side), removing and setting aside.
- Make Tomato Sauce:
- Add tomatoes, broth, oregano, and salt to the pot. Stir and scrape any browned bits off the bottom.
- Cook Meatballs:
- Return meatballs to the pot, nestle into the sauce, secure lid, set valve to Sealing, and cook on Manual/Pressure Cook for 8 minutes.
- Release Pressure and Rest:
- Quick-release pressure carefully. Remove lid and let meatballs rest in the sauce for 2 to 3 minutes.
- Prepare Lemon-Feta Sauce:
- Whisk together all lemon-feta sauce ingredients in a bowl until smooth.
- Serve:
- Serve meatballs topped with tomato sauce and generous lemon-feta sauce. Garnish with fresh herbs and lemon wedges.
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My kids love piling these meatballs into pita and dipping extra sauce on the side, making dinner fun and interactive for everyone.
Required Tools
Instant Pot (or electric pressure cooker), mixing bowls, whisk, tongs or slotted spoon
Allergen Information
Contains eggs and dairy (feta cheese, yogurt, milk), gluten (breadcrumbs; substitute if needed). Always check ingredient labels for allergens.
Nutritional Information
Per serving: 420 calories, 25 g fat, 16 g carbohydrates, 33 g protein.
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Pin With zesty lemon and fresh herbs, these meatballs always leave everyone asking for seconds. Try serving with a crisp Greek salad for a complete meal.
Recipe Questions & Answers
- → Can I substitute the ground beef with another meat?
Yes, ground lamb, turkey, or chicken can be used as alternatives to vary the flavor and texture while maintaining tenderness.
- → How can I make this dish gluten-free?
Use gluten-free breadcrumbs to keep the texture intact without gluten. This substitution works well without altering the flavor.
- → What is the best way to brown the meatballs evenly?
Brown meatballs in batches on sauté mode using olive oil, turning carefully to create a golden crust without overcrowding the pot.
- → How does the lemon-feta sauce complement the meatballs?
The sauce adds a creamy, tangy brightness with fresh lemon juice and feta, balancing the savory tomato base and herb seasonings perfectly.
- → Can the lemon-feta sauce be used for other dishes?
Yes, it doubles as a delicious dip for roasted vegetables or a spread for sandwiches, adding a fresh Mediterranean flavor.
- → What sides pair well with this dish?
Serve alongside warm pita, rice, or a crisp Greek salad to complement the bold flavors and provide varied textures.