# 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
# Directions:
01 - Combine ground beef or lamb, grated onion, minced garlic, parsley, mint, oregano, salt, pepper, egg, breadcrumbs, and milk in a large mixing bowl. Mix gently until just combined to avoid overworking.
02 - Shape the mixture into 16 to 18 golf ball-sized meatballs evenly.
03 - Select Sauté mode on the Instant Pot. Add olive oil and brown meatballs in batches for about 2 minutes per side until evenly seared. Remove and set aside.
04 - Add canned crushed tomatoes, broth, oregano, and salt to the pot. Stir thoroughly and scrape browned bits from the bottom to incorporate flavor.
05 - Return browned meatballs to the pot, nestling them into the tomato sauce. Secure lid and set valve to Sealing. Select Manual/Pressure Cook and set timer for 8 minutes.
06 - Carefully perform a quick release of pressure. Remove lid and allow meatballs to rest in the sauce for 2 to 3 minutes.
07 - Combine Greek yogurt, crumbled feta, lemon juice, lemon zest, chopped dill, olive oil, and black pepper in a bowl. Whisk until smooth and creamy.
08 - Plate meatballs topped with tomato sauce and a generous spoonful of lemon-feta sauce. Garnish with fresh herbs and lemon wedges as desired.
