# Ingredients:
→ Meatballs
01 - 1 lb ground lamb or beef, or a mix
02 - 1/2 cup breadcrumbs, gluten-free if preferred
03 - 1 large egg
04 - 1/3 cup finely chopped red onion
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped or 1 tsp dried dill
08 - 1 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - Zest of 1 lemon
→ Tomato Sauce
13 - 14 oz canned crushed tomatoes
14 - 1/2 cup chicken or vegetable broth
15 - 1 tbsp olive oil
16 - 1 clove garlic, minced
17 - 1 tsp dried oregano
18 - Salt and black pepper, to taste
→ Lemon-Feta Sauce
19 - 4 oz crumbled feta cheese
20 - 1/2 cup plain Greek yogurt
21 - 1 tbsp lemon juice
22 - 1 tsp lemon zest
23 - 1 tbsp olive oil
24 - 1 tbsp fresh dill or parsley, chopped
25 - Freshly ground black pepper, to taste
# Directions:
01 - In a large bowl, combine ground meat, breadcrumbs, egg, red onion, minced garlic, parsley, dill, oregano, cumin, salt, pepper, and lemon zest. Mix gently until just combined. Shape mixture into 16 uniform meatballs.
02 - Set the Instant Pot to Sauté mode and heat olive oil. Brown meatballs in batches for 2 to 3 minutes per side until golden. Transfer browned meatballs to a plate.
03 - Add minced garlic to the pot and sauté for 30 seconds. Stir in crushed tomatoes, broth, oregano, salt, and pepper, scraping up browned bits from the bottom.
04 - Return meatballs to the pot, nestling them into the tomato sauce and spooning sauce over the top.
05 - Seal the Instant Pot lid and set to high pressure for 7 minutes. Allow natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
06 - While meatballs cook, blend feta cheese, Greek yogurt, lemon juice, lemon zest, olive oil, chopped herbs, and black pepper in a small bowl until creamy.
07 - Plate meatballs with sauce and top each serving with a generous spoonful of lemon-feta sauce. Garnish with extra herbs and lemon zest if desired.
