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Chicken Noodle Pho
Lamb and Feta Meatballs with Tomato and Olive Sauce
| By : |
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.
| 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)
Ingredients
|
Instructions
- 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. - Preheat the Instant Pot by selecting the Sauté function. Once display reads "hot", add the oil, followed by the onion and bell pepper.
- Cook for 2 minutes and add the remaining minced garlic. Cook for 1 minute more.
- Stir in the crushed tomatoes with juice, tomato sauce, and oregano. Season with salt and pepper.
- Add the meatballs and carefully spoon the sauce over them.
- 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.
- 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.
- Serve with the sauce topped with olives (if using), and a sprinkle of feta and parsley. Enjoy!
Recipe Notes
Purchase the full cookbook here
Photo Credit: Gallo Images Pty Ltd/StockFood
Laurel Randolph is a Los Angeles-based food writer and recipe developer who has contributed food articles to Paste Magazine, Wise Bread, and Serious Eats. Her recent cookbook, The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals, is available on Amazon. In her free time, you can usually find her browsing a farmers’ market, eating tacos or Vietnamese food, or cooking up a storm at home.
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Really enjoyed. My 16 year old asked me to add this to our rotation. We ate it over orzo.
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.
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.
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!
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!