# What You'll Need:
→ 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 ground 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 - Ground black pepper, to taste
→ To Serve
24 - Fresh parsley or dill, chopped
25 - Lemon wedges
# Method:
01 - In a large bowl, combine ground meat, grated onion, minced garlic, parsley, mint, oregano, salt, pepper, egg, breadcrumbs, and milk. Mix gently until just combined to avoid tough meatballs.
02 - Form the mixture into 16 to 18 golf ball-sized meatballs, ensuring uniform size for even cooking.
03 - Set the Instant Pot to Sauté mode and heat the olive oil. Working in batches, brown the meatballs about 2 minutes per side until golden. Remove and set aside.
04 - Add canned crushed tomatoes, broth, oregano, and salt to the pot. Stir and scrape bottom to deglaze and lift any browned bits.
05 - Return browned meatballs to the pot, nestling them evenly into the tomato sauce.
06 - Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook mode, and cook for 8 minutes.
07 - Perform a quick-release of pressure carefully. Remove the lid and allow the meatballs to rest in the sauce for 2 to 3 minutes to absorb flavors.
08 - In a separate bowl, whisk together Greek yogurt, crumbled feta, lemon juice, lemon zest, chopped dill, olive oil, and black pepper until smooth and creamy.
09 - Plate meatballs topped with sauce from the pot and a generous spoonful of lemon-feta sauce. Garnish with fresh herbs and lemon wedges.
