Let your Instant Pot do the heavy lifting in this 30-minute spin on meatballs studded with tangy feta.
1/2 cup bread crumbs
4 oz crumbled reduced-fat feta
1 large garlic clove, grated or pressed
1 large egg
1 lb 90% lean ground beef
2 tbsp olive oil
1 (15 oz) can tomato sauce
1/2 tsp dried oregano
1/2 loaf French bread, to serve
In medium bowl, combine the bread crumbs and ¼ cup water. Let soak 5 min. To bread crumbs, add the feta, garlic, and egg. Stir to combine. Mix in the beef. Using clean hands, form into golf ball–size meatballs.
Using the sauté function on the Instant Pot or multi-cooker, heat the oil. Add half the meatballs and brown 2 min., on two sides, using a spatula or spoon to flip them. Transfer to a plate and repeat with remaining meatballs. Turn off sauté function. Add all meatballs, arranging in one layer, if possible.
Pour the tomato sauce over the meatballs and add the oregano. Season with salt and pepper. Seal and set to high pressure. Cook 7 min. Let release naturally for 5 min. Serve meatballs with sauce ladled on top and the bread for dipping.