Lamb and Feta Meatballs with Tomato and Olive Sauce
By :Laurel Randolph
Print Recipe
Ground lamb is mixed with feta cheese and herbs to form tender, Greek-inspired meatballs in this easy dish. The meatballs and sauce cook simultaneously, making dinner extra fast.
Votes: 6
Rating: 4.67
Rate this recipe!
Course Dinner
Difficulty Easy
Browse Category Meat
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Eggs, Lamb
Prep Time 10 minutes
Cook Time 8 minutes
Servings
6-8 servings
Ingredients
  • 1 1/2 pounds ground lamb
  • 1 egg beaten
  • 1/2 cup breadcrumbs
  • 1/2 cup feta cheese crumbled, plus extra for garnish
  • 2 tablespoons parsley finely chopped, plus extra for garnish
  • 1 tablespoon mint finely chopped
  • 1 tablespoon Water
  • 4 garlic cloves minced, divided
  • 1/2 teaspoon kosher salt plus more for sauce
  • 1/4 teaspoon black pepper plus more for sauce
  • 2 tablespoons extra-virgin olive oil
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 28 ounces tomatoes crushed with juice. 1 can
  • 6 ounces tomato sauce 1 can
  • 1 teaspoon oregano dried
  • 1/3 cup Kalamata olives pitted and chopped (optional)
Course Dinner
Difficulty Easy
Browse Category Meat
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Eggs, Lamb
Prep Time 10 minutes
Cook Time 8 minutes
Servings
6-8 servings
Ingredients
  • 1 1/2 pounds ground lamb
  • 1 egg beaten
  • 1/2 cup breadcrumbs
  • 1/2 cup feta cheese crumbled, plus extra for garnish
  • 2 tablespoons parsley finely chopped, plus extra for garnish
  • 1 tablespoon mint finely chopped
  • 1 tablespoon Water
  • 4 garlic cloves minced, divided
  • 1/2 teaspoon kosher salt plus more for sauce
  • 1/4 teaspoon black pepper plus more for sauce
  • 2 tablespoons extra-virgin olive oil
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 28 ounces tomatoes crushed with juice. 1 can
  • 6 ounces tomato sauce 1 can
  • 1 teaspoon oregano dried
  • 1/3 cup Kalamata olives pitted and chopped (optional)
Votes: 6
Rating: 4.67
Rate this recipe!
Instructions
  1. In a large bowl, combine the lamb, egg, breadcrumbs, feta, parsley, mint, water, half of the minced garlic, salt, and pepper. Form into 1-inch balls.
  2. Preheat the Instant Pot by selecting the Sauté function. Once display reads "hot", add the oil, followed by the onion and bell pepper.
  3. Cook for 2 minutes and add the remaining minced garlic. Cook for 1 minute more.
  4. Stir in the crushed tomatoes with juice, tomato sauce, and oregano. Season with salt and pepper.
  5. Add the meatballs and carefully spoon the sauce over them.
  6. Secure and lock the lid of the Instant Pot. Select Manual and adjust to cook at high pressure for 8 minutes. Once cooking is complete, use a quick release.
  7. Check a meatball to make sure it’s cooked through. If not, cook for a couple more minutes on Manual and quick release when time is up.
  8. Serve with the sauce topped with olives (if using), and a sprinkle of feta and parsley. Enjoy!
Recipe Notes

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Photo Credit: Gallo Images Pty Ltd/StockFood

5 replies
  1. Jlnecker
    Jlnecker says:

    Really enjoyed. My 16 year old asked me to add this to our rotation. We ate it over orzo.

  2. ERobbins
    ERobbins says:

    We also had over orzo. My 15 year old daughter loves feta, but did pick out the olives. That said it had great flavor and i will made again. Lamb is difficult for me to find though, so next time i will likely just make with ground beef.

  3. Sdsugar
    Sdsugar says:

    These were delicious and toddler approved! I omitted the olives bc I am not a huge fan. I added about 1/2 tspn of salt to the tomato sauce and it was perfect.

  4. VSerreno
    VSerreno says:

    My family loved this recipe! My butcher didnt have ground lamb so I substituted ground turkey and served over pasta instead of mashed potatoes (as pictured). Very easy, really good!

  5. Kzwarick
    Kzwarick says:

    Delicious! I doubled the meatball recipe and kept the sauce the same. I baked the additional meatballs at 350 for 25 minutes and tossed in the sauce later. I froze that additional portion.

    Served it over cauliflower rice!

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