Get ready to fall in love with your new favorite weeknight dinner! These Feta Lamb Meatballs are an absolute flavor explosion, combining savory ground lamb with the salty tang of feta cheese and the brightness of fresh herbs. Simmered in a simple yet robust tomato sauce, this entire dish comes together in under 30 minutes thanks to the magic of the Instant Pot. It’s a comforting, impressive meal that tastes like it took hours to prepare.
Ingredients
• 1 ½ pounds (680g) ground Lamb
• ½ cup (75g) crumbled Feta Cheese
• ½ cup (56g) Almond Flour
• 1 large Egg
• 1 tbsp. fresh chopped Mint
• 2 tbsp. fresh chopped Parsley
• 1 tbsp. (15 ml) Water
• 2 tsp (10g) minced Garlic, divided
• 2 tbsp. (30 ml) Olive Oil
• 1 medium Onion, chopped
• 1 Bell Pepper, diced
• 1 tsp dried Oregano
• 1 (24-ounce / 680g) can diced Tomatoes, undrained
Instructions
1. Directions
2. In a large mixing bowl, gently combine the ground lamb, crumbled feta, almond flour, egg, fresh mint, parsley, water, and half of the minced garlic (1 tsp). Be careful not to overmix.
3. Roll the mixture into approximately 1.5-inch meatballs. You should have about 18-20 meatballs.
4. Set your Instant Pot to the SAUTE function. Once hot, add the olive oil.
5. Add the chopped onion and bell pepper to the pot and sauté for 3-4 minutes until they begin to soften.
6. Stir in the remaining garlic (1 tsp) and dried oregano, cooking for another 30 seconds until fragrant. Pour in the canned diced tomatoes and stir, scraping up any bits from the bottom of the pot.
7. Carefully nestle the meatballs into the tomato sauce in a single layer.
8. Secure the lid, set the steam valve to ‘Sealing,’ and cook on HIGH pressure for 8 minutes. Allow for a 5-minute natural pressure release before performing a quick release.
9. Garnish with additional fresh parsley or feta and serve immediately.
Nutritional Information
• Nutrition
• Per Serving: Calories 345 | Total Fat 17g | Net Carbs 8g | Protein 35g | Fiber 1.3g
Pro Tips
• For a deeper flavor and improved texture, briefly brown the meatballs on all sides using the SAUTE function before making the sauce. Remove them from the pot, then proceed with the recipe, adding them back in at step 6.
• For the creamiest meatballs, buy a block of feta packed in brine and crumble it yourself. It has a much better texture and flavor than pre-crumbled varieties.
• These meatballs are fantastic served over zucchini noodles, creamy polenta, or with a side of crusty bread to soak up every last drop of the delicious tomato sauce.
FAQ
Q: Can I make these lamb meatballs without an Instant Pot
A: Yes, you can adapt this recipe for the stovetop. Brown the meatballs in a large pot, set them aside, then make the sauce in the same pot. Return the meatballs to the sauce, cover, and simmer for 20-25 minutes until cooked through.
Q: What can I substitute for almond flour in these meatballs
A: If you don’t have almond flour, you can use an equal amount of traditional breadcrumbs or panko as a binder. For another gluten-free option, crushed pork rinds would also work.
Q: How do I get the best flavor and texture for my meatballs
A: For the best results, use a block of feta packed in brine and crumble it yourself, as it has superior flavor and a creamier texture. You can also brown the meatballs on all sides using the SAUTE function before adding them to the sauce for a deeper, richer flavor.
Q: What should I serve with Feta Lamb Meatballs
A: These meatballs are very versatile. For a low-carb meal, serve them over zucchini noodles. They are also fantastic with creamy polenta, rice, or crusty bread to soak up the delicious tomato sauce.
