# What You'll Need:
→ Meatballs
01 - 1 lb ground beef or lamb
02 - 1/2 cup breadcrumbs
03 - 1/4 cup finely chopped onion
04 - 2 garlic cloves, minced
05 - 1 large egg
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp milk
12 - 1 tbsp olive oil (for greasing)
→ Lemon-Feta Sauce
13 - 1/2 cup crumbled feta cheese
14 - 1/2 cup plain Greek yogurt
15 - 1 tbsp lemon juice
16 - 1 tsp lemon zest
17 - 1 tbsp fresh dill, chopped
18 - 1 tbsp olive oil
19 - 1 garlic clove, finely minced
20 - Salt and black pepper to taste
→ For Serving
21 - Lemon wedges
22 - Fresh parsley, chopped
# Step-by-Step Guide:
01 - In a large bowl, gently mix ground beef or lamb with breadcrumbs, onion, garlic, egg, parsley, oregano, cumin, salt, black pepper, and milk until just combined.
02 - Shape mixture into 16 meatballs, each about 1.5 inches in diameter.
03 - Lightly grease the Instant Pot bottom with olive oil. Arrange meatballs in a single layer, working in batches if needed. Add 1/2 cup water, seal the lid, and cook at high pressure for 7 minutes.
04 - Quick-release the pressure, then transfer meatballs to a serving dish using a slotted spoon. Discard the cooking liquid.
05 - Whisk feta, Greek yogurt, lemon juice, lemon zest, dill, olive oil, and minced garlic in a bowl until creamy. Season with salt and pepper to taste.
06 - Drizzle the lemon-feta sauce over warm meatballs. Garnish with fresh parsley and lemon wedges.
