Easy Greek meatballs with feta cheese
These juicy Greek meatballs made with lamb, beef, and crumbled feta burst with Mediterranean flavor and are perfect for a quick dinner or appetizer, pressure-cooked to perfection in under an hour.
Equipment
- 1 Mixing bowl large
- 1 Pressure cooker with sauté function
Ingredients
Ingredients
- 500 g ground lamb
- 500 g ground beef
- 1 cup fresh breadcrumbs
- 2 large eggs
- 0.5 cup feta cheese crumbled
- 1 small red onion finely minced
- 2 cloves garlic crushed
- 1 lemon zest of
- 3 teaspoon dried oregano
- 2 teaspoon rosemary finely chopped
- 0.5 cup parsley chopped
- 2 teaspoon salt
- 1-2 teaspoon black pepper
Instructions
Instructions
- Mix lamb, beef, breadcrumbs, eggs, feta, onion, garlic, lemon zest, oregano, rosemary, parsley, salt and pepper in a large bowl using your hands.
- Form golf ball-sized meatballs, ensuring they are evenly sized for even cooking.
- Preheat the pressure cooker using the sauté function and brown meatballs in batches to add flavor.
- Add a small amount of broth or water to the pot, just enough to cover the bottom, and return the meatballs.
- Secure the lid, set to high pressure, and allow the cooker to pressurize.
- Cook for 8 minutes at high pressure, then allow for natural pressure release.
- Carefully open the lid, transfer the meatballs to a serving dish and enjoy immediately.
Notes
Refrigerate leftovers up to 3 days or freeze cooked/unshaped meatballs for up to 3 months. Reheat gently with a bit of broth for best results.