Save Juicy, herb-packed meatballs simmered in an aromatic tomato sauce, finished with a bright and creamy lemon-feta topping. This Instant Pot recipe creates a quick, vibrant Greek-inspired dinner that brings sunny Mediterranean flavor to your table any night of the week.
I first made these Greek meatballs for a family gathering and everyone loved the combination of savory herbs, tangy lemon, and creamy feta. Even picky eaters came back for seconds!
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, finely chopped: 1/3 cup
- Garlic, minced: 2 cloves
- Fresh parsley, chopped: 2 tbsp
- Fresh dill, chopped (or dried dill): 1 tbsp (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 Lemon-Feta Sauce)
- Garlic, minced (for sauce): 1 clove
- Dried oregano (for sauce): 1 tsp
- Salt and pepper (for sauce): to taste
- Feta cheese, crumbled: 120 g (4 oz)
- Greek yogurt, plain: 1/2 cup
- Lemon juice: 1 tbsp
- Lemon zest (for sauce): 1 tsp
- Fresh dill or parsley, chopped: 1 tbsp
- Freshly ground black pepper (for sauce): to taste
Instructions
- Mix Meatball Ingredients:
- In a large bowl, combine all meatball ingredients. Mix gently until just combined. Shape into 16 meatballs.
- Brown Meatballs:
- Select Sauté mode on the Instant Pot. Add olive oil. Brown meatballs in batches (about 2 to 3 minutes per side). Transfer browned meatballs to a plate.
- Prepare Sauce:
- Add minced garlic to the pot and sauté for 30 seconds. Pour in crushed tomatoes, broth, oregano, salt, and pepper. Stir, scraping up browned bits.
- Simmer Meatballs:
- Return meatballs to the sauce. Spoon some sauce over the top.
- Pressure Cook:
- Close and seal the lid. Cook on high pressure for 7 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
- Make Lemon-Feta Sauce:
- While cooking, blend all Lemon-Feta Sauce ingredients in a small bowl until creamy.
- Serve:
- Serve meatballs hot with sauce and a generous spoonful of Lemon-Feta Sauce. Garnish with extra herbs and lemon zest if desired.
Save 
Save Sharing these Greek meatballs with my kids has become a regular weeknight tradition. They love helping to shape them and mixing the feta sauce, turning dinner prep into family time.
Required Tools
Instant Pot, mixing bowls, spatula or wooden spoon, tongs, and a small bowl for the sauce are all you need.
Allergen Information
This recipe contains dairy (feta, yogurt), egg, and gluten (unless you use gluten-free breadcrumbs). Always check labels if you have allergies or dietary restrictions.
Nutritional Information
Each serving has approximately 365 calories, 19 g total fat, 14 g carbohydrates, and 32 g protein.
Save 
Save These Instant Pot Greek meatballs make dinner exciting and easy. The zesty lemon-feta sauce makes every bite fresh and irresistible.
Recipe FAQ
- → What type of meat works best for these meatballs?
Ground lamb or beef works well for a rich flavor, but a mix or ground turkey can be used for a lighter option.
- → Can I make this dish gluten-free?
Yes, substitute regular breadcrumbs with gluten-free breadcrumbs to keep it gluten-free without sacrificing texture.
- → How do I avoid overcooking the meatballs in the pressure cooker?
Cook at high pressure for 7 minutes followed by a natural release for 5 minutes to maintain tenderness and juiciness.
- → Can the lemon-feta sauce be prepared in advance?
Absolutely, the creamy lemon-feta sauce can be blended ahead of time and refrigerated until ready to serve.
- → What side dishes pair well with these meatballs?
Rice, orzo, or warm pita bread complement the flavors and make a complete meal.