# Components:
→ Meatball Ingredients
01 - 1 lb ground lamb or beef, or a combination
02 - 1/2 cup breadcrumbs, gluten-free if required
03 - 1 large egg
04 - 1/3 cup finely chopped red onion
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped or 1 tsp dried dill
08 - 1 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper
12 - Zest of 1 lemon
→ Tomato Sauce
13 - 14 oz canned crushed tomatoes
14 - 1/2 cup chicken or vegetable broth
15 - 1 tbsp olive oil
16 - 1 clove garlic, minced
17 - 1 tsp dried oregano
18 - Salt and freshly ground black pepper, to taste
→ Lemon-Feta Sauce
19 - 4 oz crumbled feta cheese
20 - 1/2 cup plain Greek yogurt
21 - 1 tbsp fresh lemon juice
22 - 1 tsp lemon zest
23 - 1 tbsp olive oil
24 - 1 tbsp fresh dill or parsley, chopped
25 - Freshly ground black pepper, to taste
# Directions:
01 - In a large bowl, combine ground meat, breadcrumbs, egg, red onion, garlic, parsley, dill, oregano, cumin, salt, pepper, and lemon zest. Mix gently until just combined. Shape mixture into 16 uniform meatballs.
02 - Set the Instant Pot to Sauté mode and add olive oil. Brown meatballs in batches for 2 to 3 minutes per side until golden. Transfer browned meatballs to a plate.
03 - Add minced garlic to the pot and sauté for 30 seconds. Pour in crushed tomatoes, broth, oregano, salt, and pepper. Stir well, scraping the bottom to loosen browned bits.
04 - Return meatballs to the pot, placing them gently in the sauce and spooning sauce over the top.
05 - Seal the Instant Pot lid and cook on high pressure for 7 minutes. Allow natural pressure release for 5 minutes, then perform a quick release to release remaining pressure.
06 - While the meatballs cook, blend feta cheese, Greek yogurt, lemon juice, lemon zest, olive oil, fresh herbs, and pepper in a small bowl until smooth and creamy.
07 - Plate meatballs with tomato sauce and spoon a generous serving of lemon-feta sauce on top. Garnish with additional herbs and lemon zest as desired.
