Greek Meatballs with Lemon-Feta

Juicy, herb-packed meatballs simmered in an aromatic tomato sauce, finished with a bright and creamy lemon-feta topping. A quick, vibrant Greek-inspired dinner the whole family will love.

I first whipped up these Greek meatballs after craving something comforting yet bright for a weeknight dinner. The Instant Pot made it easy, and we were amazed how much flavor developed in such a short time.

Ingredients

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

Instructions

Combine meatball mixture:

In a large bowl, combine ground lamb or beef, breadcrumbs, egg, red onion, garlic, parsley, dill, oregano, cumin, salt, pepper, and lemon zest. Mix gently until just combined. Shape into 16 meatballs.

Brown the meatballs:

Select Sauté mode on the Instant Pot. Add olive oil. Brown the meatballs in batches (about 2–3 minutes per side). Transfer browned meatballs to a plate.

Build tomato sauce:

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

Cook on pressure:

Return meatballs to the sauce and spoon some over the top. Close and seal the lid. Cook on high pressure for 7 minutes. Allow a natural release for 5 minutes, then quick release the pressure.

Prepare Lemon-Feta Sauce:

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

Serve and garnish:

Serve the hot meatballs with sauce and a generous spoonful of Lemon-Feta Sauce. Garnish with extra herbs and lemon zest if desired.

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My family loves when the table fills with the aroma of these tender meatballs simmering away. We often laugh and debate if there's enough lemon zest, but everyone's plate is always clean by the end.

Serving Suggestions

Try with warm pita, fluffy rice, or orzo for a heartier meal. A crisp cucumber salad on the side makes this a complete Greek feast.

Variations

Swap lamb for ground turkey or chicken for a lighter profile. For extra depth, add a pinch of cinnamon to the meatball mix. If you prefer vegetarian, use plant-based ground.

Storage & Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.

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This meal is a fast ticket to a Mediterranean evening at home. The Lemon-Feta Sauce brings brightness to every bite.

Recipe Q&A

→ Can I use a different meat for the meatballs?

Yes, ground turkey or chicken can be used as lighter alternatives while keeping the herbal flavors intact.

→ How can I make this dish gluten-free?

Simply substitute regular breadcrumbs with gluten-free breadcrumbs to accommodate dietary needs.

→ What is the best way to brown the meatballs?

Use the sauté mode on the cooker to brown meatballs in batches for 2–3 minutes per side before simmering.

→ Can I prepare the lemon-feta topping ahead of time?

Yes, blend the lemon-feta ingredients ahead and refrigerate until ready to serve for convenience.

→ What sides pair well with these meatballs?

Serve with rice, orzo, or pita bread to complement the rich tomato and tangy citrus flavors.