# Components:
→ Meatballs
01 - 1.1 lb ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 2 tbsp fresh mint, chopped
06 - 1 tsp dried oregano
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - 1 large egg
10 - ½ cup breadcrumbs (use gluten-free if needed)
11 - 2 tbsp milk
→ Cooking Liquid
12 - 14 oz canned crushed tomatoes
13 - ½ cup beef or chicken broth
14 - 1 tbsp olive oil
15 - 1 tsp dried oregano
16 - ½ tsp salt
→ Lemon-Feta Sauce
17 - ½ cup Greek yogurt
18 - ⅔ cup crumbled feta cheese
19 - 1 tbsp lemon juice
20 - 1 tsp lemon zest
21 - 1 tbsp fresh dill, chopped
22 - 1 tbsp olive oil
23 - Black pepper, to taste
→ To Serve
24 - Fresh parsley or dill, chopped
25 - Lemon wedges
# Preparation steps:
01 - In a large mixing bowl, gently combine ground beef or lamb, grated onion, minced garlic, chopped parsley, chopped mint, dried oregano, salt, black pepper, egg, breadcrumbs, and milk until just combined without overmixing.
02 - Shape the mixture into 16 to 18 golf ball-sized meatballs.
03 - Select Sauté mode on the Instant Pot. Add olive oil and brown the meatballs in batches for approximately 2 minutes per side. Remove and set aside.
04 - Add crushed tomatoes, broth, dried oregano, and salt to the pot, stirring and scraping up any browned bits from the bottom.
05 - Return the browned meatballs to the pot, nestling them into the tomato sauce.
06 - Secure the lid, set the valve to sealing, and cook on Manual or Pressure Cook mode for 8 minutes.
07 - Quick-release the pressure carefully. Remove the lid and allow the meatballs to rest in the sauce for 2 to 3 minutes.
08 - Whisk together Greek yogurt, crumbled feta, lemon juice, lemon zest, chopped dill, olive oil, and black pepper in a bowl until smooth.
09 - Plate the meatballs topped with the tomato sauce and a generous spoonful of lemon-feta sauce. Garnish with fresh herbs and lemon wedges.
