Instant Pot Greek Meatballs {Keftedes}
Quick and easy Instant Pot Greek meatballs are seasoned with spices and mint leaves for a flavorful twist to traditional meatballs.
Equipment
- 1 Instant Pot Electric Pressure Cooker
- 1 Cuisinart Large Food Processor
- 1 1.5 TBL Cookie Dough Scoop
Ingredients
Main ingredients
- 1 pound Ground Beef lean
- ½ pound Ground Pork lean
- ¼ cup Distilled White Vinegar
- 3 tablespoons Extra Virgin Olive Oil
- ¾ cup Rolled Oats or crushed Pork Rinds
- 4 ounces Red Onion quartered
- 1 large Egg
- 1 tablespoon Extra Virgin Olive Oil divided
- ¼ cup Fresh Mint Leaves
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Cumin
- ½ teaspoon Dried Oregano
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Freshly Ground Black Pepper
Instructions
Instructions
- Preheat your Instant Pot using the sauté function.
- In a large bowl mix ground beef, ground pork, rolled oats or pork rinds, quartered red onion, egg, fresh mint, and 2 tablespoons olive oil. Stir it all up until it’s well combined but don’t overwork the meat.
- Form the mixture into 1 inch meatballs — not too big, not too small, perfect bite size.
- Add the last tablespoon of olive oil to the hot Instant Pot, then carefully brown the meatballs on all sides for about 5 to 7 minutes.
- Pour in distilled white vinegar to deglaze the pot.
- Close the Instant Pot lid, set valve to sealing, and cook on manual high pressure for 10 minutes.
- When done, let the pressure naturally release for 10 minutes. Do a quick release for remaining pressure.
- Open the lid slowly and serve the meatballs with creamy tzatziki.
Notes
Serve with tzatziki sauce for dipping. Store leftovers in airtight containers.