Save Juicy, herb-packed meatballs simmered in aromatic tomato sauce and finished with a bright, creamy lemon-feta topping, this Instant Pot Greek Meatballs recipe makes a quick, vibrant Greek-inspired dinner.
The first time I made these, I was amazed by how perfectly tender the meatballs became in the pressure cooker, and the zesty feta sauce made it feel restaurant-worthy.
Ingredients
- Ground lamb or beef: 500 g (1 lb); you can use a mix
- Bread crumbs: 1/2 cup; use gluten-free if needed
- Egg: 1 large
- Red onion: 1/3 cup, finely chopped
- Garlic (for meatballs): 2 cloves, minced
- Fresh parsley: 2 tbsp, chopped
- Fresh dill: 1 tbsp, chopped (or 1 tsp dried dill)
- Dried oregano (for meatballs): 1 tsp
- Ground cumin: 1/2 tsp
- Salt (for meatballs): 1/2 tsp
- Black pepper (for meatballs): 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 (for sauce): 1 tbsp
- Garlic (for sauce): 1 clove, minced
- Dried oregano (for sauce): 1 tsp
- Salt and pepper (for sauce): to taste
- Feta cheese: 120 g (4 oz), crumbled
- Plain Greek yogurt: 1/2 cup
- Lemon juice: 1 tbsp
- Lemon zest (for sauce): 1 tsp
- Olive oil (for sauce): 1 tbsp
- Fresh dill or parsley: 1 tbsp, chopped
- Freshly ground black pepper (for sauce): to taste
Instructions
- Prepare Meatballs
- In a large bowl, gently combine all meatball ingredients until just mixed. Shape mixture into 16 meatballs.
- Brown Meatballs
- Select Sauté mode on Instant Pot. Add olive oil. Brown meatballs in batches (about 2 minutes per side), then transfer to a plate.
- Start Sauce
- Add minced garlic to pot; sauté for 30 seconds. Stir in crushed tomatoes, broth, oregano, salt and pepper, scraping up browned bits.
- Simmer Meatballs
- Return meatballs to the sauce, spooning a little sauce over the top.
- Pressure Cook
- Close and seal 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 meatballs are cooking, combine all Lemon-Feta Sauce ingredients in a small bowl until creamy.
- Serve & Finish
- Serve meatballs hot with sauce and a generous spoonful of Lemon-Feta Sauce. Garnish with extra herbs and lemon zest if desired.
Save 
Save This dish has become a requested favorite on busy evenings, and everyone especially loves spooning extra feta sauce over their bowls together at the table.
Serving Suggestions
Serve these Greek meatballs with rice, orzo, or warm pita for a complete meal. A Greek salad or roasted vegetables make perfect sides.
Allergen Info
Contains dairy (feta, yogurt), egg, and gluten (unless gluten-free breadcrumbs are used). Always check ingredient labels for allergies.
Nutrition
Each serving provides approximately 365 calories, 19 g fat, 14 g carbohydrates, and 32 g protein.
Save 
Save Your Instant Pot makes these meatballs extra tender and flavorful, and the zingy lemon-feta sauce brings everything together for a beautiful meal.
Recipe Guide
- → What types of meat work best for these meatballs?
Ground lamb or beef provide rich flavor, but a combination works well. Turkey or chicken can be used for a lighter option.
- → Can I make the tomato sauce ahead of time?
Yes, the tomato sauce can be prepared in advance and stored refrigerated for up to 3 days, enhancing flavors when reheated.
- → How do I achieve tender meatballs without overcooking?
Browning the meatballs before pressure cooking locks in juices, while the controlled cooking time ensures tenderness without drying out.
- → Is it possible to make this gluten-free?
Use gluten-free breadcrumbs to maintain texture and keep the dish suitable for gluten-free diets.
- → What can I serve alongside these meatballs?
They pair well with rice, orzo, or warm pita bread, which help absorb the flavorful tomato and lemon-feta sauces.