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 that comes together fast in the Instant Pot.
I first made these Greek meatballs on a busy weeknight and was amazed by how tender and flavorful they turned out. The lemon-feta sauce truly sets this dish apart & keeps everyone coming back for seconds.
Ingredients
- Ground lamb or beef (or 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
- Parsley: 2 tbsp, chopped
- Dill: 1 tbsp fresh (or 1 tsp dried)
- Dried oregano: 1 tsp
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Lemon zest: zest of 1 lemon
- Crushed tomatoes: 400 g (14 oz) canned
- Chicken or vegetable broth: 1/2 cup
- Olive oil: 1 tbsp (plus 1 tbsp for sauce)
- Garlic (for sauce): 1 clove, minced
- Dried oregano (for sauce): 1 tsp
- Salt and pepper: 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
- Freshly ground black pepper (for sauce): to taste
Instructions
- Mix Meatballs:
- In a large bowl, gently combine ground lamb or beef, bread crumbs, egg, onion, garlic, parsley, dill, oregano, cumin, salt, pepper, and lemon zest. Shape into 16 meatballs.
- Brown Meatballs:
- Select Sauté mode on Instant Pot. Add olive oil. Brown meatballs in batches for about 2 to 3 minutes per side. Transfer to a plate.
- Prepare Tomato Sauce:
- Place minced garlic in the pot and sauté for 30 seconds. Add crushed tomatoes, broth, oregano, salt, and pepper. Stir, scraping up browned bits.
- Simmer Meatballs:
- Return meatballs to the pot and spoon some sauce over them.
- Pressure Cook:
- Close and seal lid. Cook on high pressure for 7 minutes. Allow natural release for 5 minutes, then quick release any remaining pressure.
- Make Lemon-Feta Sauce:
- While meatballs cook, blend feta, yogurt, lemon juice, lemon zest, olive oil, herbs, and pepper in a small bowl until creamy.
- Serve:
- Serve meatballs hot, topped with tomato sauce and a spoonful of Lemon-Feta Sauce. Garnish with herbs and zest if desired.
Save 
Save These Greek meatballs quickly became a family favorite at our dinner table. Even picky eaters smile seeing that creamy lemon-feta sauce poured on top.
Serving Suggestions
Try serving with steamed rice, orzo, or warm pita bread, and sprinkle extra herbs for freshness.
Make-Ahead & Storage Tips
Store leftover meatballs and sauce separately in airtight containers for up to 3 days. The lemon-feta sauce stays creamy and delicious when prepared even a day in advance.
Ingredient Substitutions
Swap ground turkey or chicken for a lighter option, or use vegan feta and dairy-free yogurt for dietary needs.
Save 
Save Finish with lots of lemon zest and fresh herbs for a bright and classic Greek touch that elevates every bite.
Kitchen Help
- → What types of meat can I use?
Ground lamb or beef work best for rich flavor, but ground turkey or chicken can be used for a lighter alternative.
- → How do I make the lemon-feta topping?
Blend crumbled feta, Greek yogurt, lemon juice, zest, olive oil, and fresh herbs until smooth and creamy.
- → Can I prepare this without an electric pressure cooker?
Yes, meatballs can be simmered gently in tomato sauce over low heat on the stove until cooked through.
- → How can I make this gluten-free?
Use gluten-free breadcrumbs or omit them, adjusting the mixture slightly for consistency.
- → What side dishes complement this meal?
Serve with rice, orzo, or warm pita bread to soak up the flavorful tomato and lemon-feta sauces.