Instant Pot Greek Meatballs

Juicy, herb-packed meatballs simmered in aromatic tomato sauce and finished with a bright, creamy lemon-feta topping. This quick, vibrant Greek-inspired dinner is simple to prepare in your Instant Pot, making it a perfect meal for busy weeknights.

I first tried making Greek meatballs in my Instant Pot after craving a restaurant-inspired meal without the fuss. The hands-off pressure cooking keeps the meatballs juicy and tender, and the bold lemon-feta sauce transforms each bite into something special.

Ingredients

• Ground lamb or beef (or a mix): 500 g (1 lb)
• Breadcrumbs (use gluten-free if needed): 1/2 cup
• Large egg: 1
• Red onion (finely chopped): 1/3 cup
• Garlic (minced): 2 cloves
• Fresh parsley (chopped): 2 tbsp
• Fresh dill (chopped, or dried): 1 tbsp fresh or 1 tsp dried
• Dried oregano: 1 tsp
• Ground cumin: 1/2 tsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Lemon zest: zest of 1 lemon
• Canned crushed tomatoes: 400 g (14 oz)
• Chicken or vegetable broth: 1/2 cup
• Olive oil: 1 tbsp (plus 1 tbsp for Lemon-Feta Sauce)
• Garlic (minced): 1 clove (for sauce)
• Dried oregano: 1 tsp (for sauce)
• Salt and pepper: to taste (for sauce)
• Feta cheese (crumbled): 120 g (4 oz)
• Plain Greek yogurt: 1/2 cup
• Lemon juice: 1 tbsp
• Lemon zest: 1 tsp
• Fresh dill or parsley (chopped): 1 tbsp
• Freshly ground black pepper: to taste

Instructions

Prepare meatball mixture:

In a large bowl, combine all meatball ingredients and mix gently until just combined. Shape into 16 meatballs.

Brown meatballs:

Select Sauté mode on the Instant Pot. Add olive oil and brown meatballs in batches (about 2 minutes per side). Transfer browned meatballs to a plate.

Start sauce:

Add minced garlic to the pot and sauté for 30 seconds. Pour in crushed tomatoes, broth, oregano, salt, and pepper. Stir to combine, scraping up browned bits.

Combine and cook:

Return meatballs to the pot with the sauce and spoon some sauce over the top. Close and seal the lid. Cook on high pressure for 7 minutes.

Release pressure:

Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.

Prepare lemon-feta sauce:

While the meatballs cook, blend all Lemon-Feta Sauce ingredients in a small bowl until creamy.

Serve:

Serve meatballs hot with sauce, topped generously with Lemon-Feta Sauce and extra herbs or lemon zest if desired.

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We love serving these meatballs for Sunday dinner, especially when sharing stories around the table with warm rice and fresh herbs to pass around.

Required Tools

Instant Pot, mixing bowls, spatula or wooden spoon, tongs, small bowl for sauce

Allergen Information

Contains dairy, egg, and gluten if not using gluten-free breadcrumbs. Double-check your ingredient labels for cross-contamination risks.

Nutritional Information (per serving)

Calories: 365. Total Fat: 19 g. Carbohydrates: 14 g. Protein: 32 g.

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Bright flavors and tender meatballs come together in no time. Leftovers reheat perfectly for a satisfying lunch or quick dinner.

Questions About This Recipe

→ Can I use different meats for the meatballs?

Yes, ground turkey or chicken can be used for a lighter option while keeping the herb flavors vibrant.

→ How do I make this dish gluten-free?

Simply substitute regular breadcrumbs with gluten-free alternatives to maintain texture without gluten.

→ What side dishes pair well with these meatballs?

They go well with rice, orzo, or fresh pita bread to soak up the flavorful sauces.

→ Can the lemon-feta sauce be prepared ahead of time?

Yes, the lemon-feta topping can be mixed and refrigerated beforehand to enhance flavors before serving.

→ Is the tomato sauce easy to adjust for taste?

Absolutely, seasoning with salt, pepper, and herbs like oregano allows you to tailor the sauce to your preferences.