Save to Pinterest Juicy, herbed meatballs simmered in a savory tomato base, topped with a creamy lemon-feta sauce—an easy weeknight dinner bursting with Mediterranean flavor.
I first tried these meatballs on a busy weeknight and was amazed at how quickly they came together without sacrificing flavor or quality.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- For the Meatballs: 500 g (1.1 lb) ground beef or lamb, 1 small onion finely grated, 2 cloves garlic minced, 2 tbsp fresh parsley chopped, 2 tbsp fresh mint chopped, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, 1 large egg, 60 g (½ cup) breadcrumbs (use gluten-free if needed), 2 tbsp milk
- For the Cooking Liquid: 400 g (14 oz) canned crushed tomatoes, 120 ml (½ cup) beef or chicken broth, 1 tbsp olive oil, 1 tsp dried oregano, ½ tsp salt
- For the Lemon-Feta Sauce: 120 g (½ cup) Greek yogurt, 80 g (⅔ cup) crumbled feta cheese, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp fresh dill chopped, 1 tbsp olive oil, Black pepper to taste
- To Serve: Fresh parsley or dill chopped, Lemon wedges
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Step 1:
- 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.
- Step 2:
- Shape mixture into 16–18 golf ball-sized meatballs.
- Step 3:
- In the Instant Pot select Sauté mode. Add olive oil then brown the meatballs in batches (about 2 minutes per side). Remove and set aside.
- Step 4:
- Pour in canned tomatoes, broth, oregano, and salt. Stir and scrape any browned bits from the bottom.
- Step 5:
- Return meatballs to the pot, nestling them into the sauce.
- Step 6:
- Secure the lid, set the valve to Sealing. Cook on Manual/Pressure Cook for 8 minutes.
- Step 7:
- Quick-release the pressure carefully. Remove the lid and let meatballs rest in the sauce for 2–3 minutes.
- Step 8:
- Meanwhile, whisk together all Lemon-Feta Sauce ingredients in a bowl until smooth.
- Step 9:
- Serve meatballs topped with tomato sauce and a generous spoonful of lemon-feta sauce. Garnish with fresh herbs and lemon wedges.
Save to Pinterest 
Save to Pinterest Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
My family loves gathering around this dish, especially when we share stories from our Mediterranean travels.
Required Tools
Instant Pot (or other electric pressure cooker), Mixing bowls, Whisk, Tongs or slotted spoon
Allergen Information
Contains Eggs, dairy (feta cheese, yogurt, milk), gluten (breadcrumbs use gluten-free if needed). Always check labels for allergens if using commercial products.
Nutritional Information
Per serving: Calories 420, Total Fat 25 g, Carbohydrates 16 g, Protein 33 g
Save to Pinterest 
Save to Pinterest These meatballs are perfect for any night of the week and pair wonderfully with a fresh Greek salad.
Recipe Questions & Answers
- → Can I substitute the meat with poultry?
Yes, ground turkey or chicken can be used for a lighter alternative while maintaining moisture and flavor when combined with herbs.
- → What makes the sauce creamy and tangy?
The sauce combines Greek yogurt and crumbled feta cheese with lemon juice and zest to create a bright, creamy topping.
- → How do I ensure the meatballs stay tender?
Mixing gently and adding breadcrumbs with milk helps maintain moisture without overworking the meat, keeping meatballs soft.
- → Is this dish suitable for gluten-free diets?
Yes, by using gluten-free breadcrumbs, the dish can be adapted to gluten-free requirements without sacrificing texture.
- → Can I prepare this without an electric pressure cooker?
While made faster in an Instant Pot, the meatballs can be cooked in a covered pot on low heat until tender, though timing will increase.
