Save Juicy, herb-packed meatballs simmered in aromatic tomato sauce, finished with a bright creamy lemon-feta topping. A quick, vibrant Greek-inspired dinner perfect for busy nights.
The first time I made these meatballs in our Instant Pot, my kitchen was filled with delicious scents from the herbs and fresh lemon zest. It was a huge hit, and that creamy lemon-feta sauce quickly became everyone's favorite topping.
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 for meatballs, 1 clove for sauce, minced
- Fresh parsley: 2 tbsp, chopped
- Fresh dill: 1 tbsp, chopped (or 1 tsp dried)
- Dried oregano: 1 tsp for meatballs, 1 tsp for sauce
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp for meatballs, to taste for sauce
- Black pepper: 1/4 tsp for meatballs, to taste for sauce
- Lemon zest: zest of 1 lemon
- Canned crushed tomatoes: 400 g (14 oz)
- Chicken or vegetable broth: 1/2 cup
- Olive oil: 1 tbsp for sauce, 1 tbsp for Lemon-Feta Sauce
- Feta cheese: 120 g (4 oz), crumbled
- Greek yogurt: 1/2 cup, plain
- Lemon juice: 1 tbsp
- Fresh dill or parsley: 1 tbsp, chopped
- Freshly ground black pepper: to taste
Instructions
- Mix Meatballs:
- In a large bowl, gently combine ground lamb or beef, breadcrumbs, egg, red onion, minced garlic, parsley, dill, oregano, cumin, salt, black pepper, and lemon zest. Shape into 16 meatballs.
- Brown Meatballs:
- Select Sauté mode on the Instant Pot. Add olive oil. Brown meatballs in batches for about 2 to 3 minutes per side. Transfer browned meatballs to a plate.
- Start Sauce:
- Add minced garlic to the pot and sauté for 30 seconds. Stir in crushed tomatoes, broth, oregano, salt, and pepper, scraping up browned bits.
- Simmer Meatballs:
- Return meatballs to the sauce. Spoon sauce over top.
- Pressure Cook:
- Close and seal lid. Cook on high pressure 7 minutes. Allow a natural release for 5 minutes, then quick release.
- Make Lemon-Feta Sauce:
- Blend feta, Greek yogurt, lemon juice, zest, olive oil, dill or parsley, and black pepper in a small bowl until creamy.
- Serve:
- Serve meatballs with tomato sauce and a generous spoonful of Lemon-Feta Sauce. Garnish with herbs and extra lemon zest if desired.
Save 
Save Sharing these Greek meatballs at our Sunday dinner became a tradition after everyone kept asking for seconds. Even picky eaters enjoyed scooping on extra sauce and savoring the bright flavors.
Serving Suggestions
Serve Greek meatballs with steamed rice, orzo, or warm pita. Add a side salad with cucumbers and tomatoes for a complete meal.
Make Ahead & Storage
Meatballs and sauce can be made in advance and refrigerated up to 3 days. Freeze for up to 2 months. The Lemon-Feta Sauce is best fresh but can be made a few hours ahead and chilled.
Nutrition Facts
Each serving provides approximately 365 calories, 19 g fat, 14 g carbs, and 32 g protein. These values may vary depending on ingredient substitutions.
Save 
Save Try these easy, zesty Greek meatballs for an aromatic family dinner. The tangy lemon-feta sauce elevates each bite, making this recipe a true weeknight winner.
Kitchen Q&A
- → Can I use chicken instead of lamb or beef?
Yes, ground chicken or turkey can be used for a lighter texture and flavor, while still keeping the dish vibrant and satisfying.
- → How do I prevent the meatballs from falling apart during cooking?
Mix the meatball ingredients gently and add breadcrumbs and egg as binders. Brown them briefly before simmering to help maintain their shape.
- → Is it necessary to use the Instant Pot for this dish?
While the Instant Pot speeds up cooking, the meatballs and sauce can be prepared on the stovetop using a covered pan to simmer gently.
- → Can I make the tomato sauce spicier?
Absolutely, add crushed red pepper flakes or a dash of cayenne to the sauce for extra heat according to your taste.
- → What are good side dishes to serve with these meatballs?
Rice, orzo, or warm pita bread complement the meatballs well, balancing the rich and tangy flavors.
- → How should leftovers be stored?
Store cooled meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days.