Instant Pot Greek Meatballs

Juicy herb-packed meatballs simmered in aromatic tomato sauce and finished with a bright creamy lemon-feta topping. This Instant Pot recipe brings the vibrant flavors of Greece to your table in just 40 minutes for a quick and satisfying dinner.

The first time I made these Greek meatballs, my family was blown away by the zesty lemon-feta sauce and tender texture from pressure cooking. The combination of herbs and sauce made each bite taste like summer in Greece.

Ingredients

• Ground lamb or beef (or a mix): 500 g (1 lb)
• Bread crumbs: 1/2 cup (use gluten-free if needed)
• Egg: 1 large
• Red onion: 1/3 cup, finely chopped
• Garlic: 2 cloves, minced
• Fresh parsley: 2 tbsp, chopped
• Fresh dill: 1 tbsp, chopped (or 1 tsp dried dill)
• 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: 2 tbsp total (1 tbsp for sauce, 1 tbsp for frying)
• Garlic (for sauce): 1 clove, minced
• Dried oregano (for sauce): 1 tsp
• Salt and pepper (for sauce): to taste
• Feta cheese: 120 g (4 oz), crumbled
• Greek yogurt: 1/2 cup plain
• Lemon juice: 1 tbsp
• Lemon zest (for sauce): 1 tsp
• Fresh dill or parsley (for sauce): 1 tbsp, chopped
• Black pepper (for sauce): freshly ground, to taste

Instructions

Mix and shape meatballs:

Combine all meatball ingredients together in a large bowl. Mix gently until just combined and shape into 16 meatballs.

Sauté and brown meatballs:

Select the Sauté mode on the Instant Pot. Add olive oil and brown the meatballs in batches for about 2 or 3 minutes per side, then transfer them to a plate.

Prepare 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 browned bits.

Simmer meatballs in sauce:

Return all meatballs to the sauce in the pot and spoon some sauce over the top.

Pressure cook:

Seal the Instant Pot lid. Cook on high pressure for 7 minutes. Let pressure naturally release for 5 minutes, then quick release any remaining pressure.

Make lemon-feta sauce:

While meatballs are cooking, blend all Lemon-Feta Sauce ingredients in a small bowl until creamy and smooth.

Serve:

Serve meatballs hot with tomato sauce, spooned with generous lemon-feta sauce and garnish with herbs and lemon zest if desired.

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My kids now request these Greek meatballs weekly, especially when they can swirl the lemon-feta sauce on top. Sharing this recipe makes family dinner feel special and fun.

Serving Suggestions

Serve the meatballs over rice, orzo, or alongside warm pita bread and a crisp Greek salad for a complete meal.

Required Tools

Instant Pot or other electric pressure cooker, mixing bowls, spatula or wooden spoon, tongs, small bowl for the sauce.

Nutrition Info

Each serving provides approximately: 365 calories, 19 g fat, 14 g carbs, and 32 g protein.

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This crowd-pleaser packs bright flavor into every bite and tastes even better with fresh herbs sprinkled on top. Make extra Lemon-Feta Sauce for dipping!

Recipe FAQs

→ Can I use other meats for these meatballs?

Yes, ground turkey or chicken can be used as a lighter alternative while maintaining moist and tender meatballs.

→ What can I serve with these meatballs?

They pair well with rice, orzo, pita bread, or a crisp salad for a balanced meal.

→ How should I store leftovers?

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can I make this dish gluten-free?

Yes, substitute gluten-free breadcrumbs to keep the texture consistent while catering to gluten sensitivities.

→ What herbs are best for authentic flavor?

Fresh parsley, dill, and oregano enhance the Mediterranean profile and blend well with the lemon-feta topping.