Escape to the Mediterranean with these incredibly flavorful Greek Feta Meatballs! Forget dry, boring meatballs; these are packed with salty feta, fresh mint, and zesty oregano, all simmered in a simple tomato and bell pepper sauce. The best part? The Instant Pot does all the heavy lifting, delivering a tender, perfectly cooked meal in under 30 minutes. It’s a low-carb, high-protein dinner that will have everyone asking for seconds.
Ingredients
• 1 lb / 450g ground lamb
• 2 large eggs, beaten
• ½ cup / 75g feta cheese, crumbled
• 2 garlic cloves, crushed
• ¼ cup / 30g almond flour
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 cup / 240g diced canned tomatoes, sugar-free
• 3 tbsp / 45ml olive oil
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp pepper
Instructions
1. Directions
2. In a large mixing bowl, combine the ground lamb, beaten eggs, crumbled feta, crushed garlic, almond flour, chopped onion, parsley, mint, oregano, salt, and pepper.
3. Gently mix with your hands until just combined—be careful not to overwork the mixture. With slightly wet hands, form the mixture into 12 evenly-sized meatballs.
4. Arrange the meatballs in a single layer inside a round, 7-inch oven-safe dish that fits in your Instant Pot. Pour the diced tomatoes around the meatballs and scatter the chopped bell pepper on top.
5. Drizzle everything with olive oil and cover the dish tightly with aluminum foil.
6. Place the trivet inside your Instant Pot liner and pour in 1 cup of water. Carefully lower the foil-covered dish onto the trivet.
7. Secure the Instant Pot lid and turn the steam release valve to the “Sealing” position.
8. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 12 minutes.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
10. Carefully open the lid and, using oven mitts, lift the dish out of the Instant Pot. Let it cool for a few minutes before serving. Garnish with a dollop of Greek yogurt, if desired.
Nutritional Information
• Per Serving: Calories: 428 | Total Fat: 26.3g | Net Carbs: 6.6g | Protein: 39.1g | Fiber: 1.8g
Pro Tips
• For extra flavor, use the Sauté function on your Instant Pot to brown the meatballs in olive oil before pressure cooking. Remove them, deglaze the pot, then proceed with the recipe.
• Don’t overmix the meatball mixture. Mix just until the are combined to ensure the most tender, juicy results.
• Feel free to substitute ground lamb with ground beef, turkey, or chicken. You may need to adjust fat content or cooking time slightly for poultry.
• Serve these meatballs over zucchini noodles, cauliflower rice, or a fresh Greek salad to keep the meal low-carb and delicious.
FAQ
Q: Can I use a different meat besides lamb for these meatballs
A: Yes, you can easily substitute the ground lamb with ground beef, turkey, or chicken. Just be aware that you might need to slightly adjust the fat content or cooking time when using leaner poultry.
Q: How can I make these Greek meatballs even more flavorful
A: For an extra depth of flavor, use the Sauté function on your Instant Pot to brown the meatballs in olive oil before you begin the pressure cooking steps. This will create a delicious crust and add richness to the final dish.
Q: What are some low-carb serving suggestions for these meatballs
A: To keep the meal low-carb and keto-friendly, serve these meatballs and their sauce over zucchini noodles, cauliflower rice, or a fresh Greek salad. A dollop of Greek yogurt on top is also a delicious addition.
Q: Do I have to use almond flour in this recipe
A: The almond flour acts as a low-carb binder to help the meatballs hold their shape. If you are not concerned with carbs, you can substitute it with regular or panko breadcrumbs.
