Ingredients
Scale
- 1/4 cup panko breadcrumbs
- 1/4 cup milk
- 1 lb ground lamb
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin (affiliate)
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh mint leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil (affiliate)
- 1 head butter (affiliate) lettuce, torn into pieces
- 1 large tomato, diced
- 1 cup mixed pitted olives
- 1 medium cucumber, thinly sliced
Tzatziki Sauce
- ¼ cup seeded and diced cucumber
- ¼ teaspoon salt
- ½ cup plain greek yogurt
- 1 clove garlic, finely minced
- 1 tablespoon olive oil (affiliate)
- ¼ teaspoon dried dill
Instructions
- In a large bowl, mix together panko, milk, lamb, coriander, cumin, garlic, oregano, mint, salt, pepper, and feta.
- Form into 1 inch meatballs and place on top of trivet inside pressure cooker. Pour in 1 cup of water, lock lid, and set to high pressure for 5 minutes.
- When time is up, do a quick release and remove trivet and pour off excess water.
- Add 1 tablespoon of oil to pot and sauté meatballs until brown and crispy on 2 sides. This will take 3-5 minutes.
- Assemble salad on a large platter, layering butter lettuce, tomato, olives, cucumber, meatballs, and top with Tzatziki Sauce.
- Prep Time: 10 mins
- Cook Time: 10 mins