Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Crack the egg into a large bowl and beat with a fork. Add the beef, half the zucchini, the garlic, lemon zest, oregano, panko, and 1 tsp. of the salt, if using. Form the mixture into 12 meatballs

  • Set the multicooker to Sauté and pour in the olive oil. When the oil is hot, add the meatballs and brown on one side, about 3 minutes. Carefully turn them over with tongs and brown on the second side, about 3 minutes (it's okay if a little meat sticks to the bottom of the pot). Press "Cancel." Pour in the broth. Lock the lid and set to cook on high pressure for 5 minutes. Press "Cancel" and let the pressure release naturally for 10 minutes. Carefully quick-release any remaining pressure.

  • While the meatballs are cooking, stir together the yogurt, remaining zucchini, remaining 1/4 tsp. salt, if using, and 1 Tbs. cold water for the tzatziki. Refrigerate until ready to serve.

  • Serve the meatballs in pita pockets with the tzatziki, chopped tomatoes, and shredded lettuce.


Zucchini adds tenderness to the meatballs and stands in for cucumber in the tzatziki.

Recipes are excerpted from The Multi-Cooker Baby Food Cookbook: 100 Easy Recipes for Your Slow Cooker, Pressure Cooker, or Multi-Cooker © 2019 by Jenna Helwig. Photography © 2019 by Lauren Volo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Nutrition Facts

549 calories; fat 30g; saturated fat 10g; carbohydrates 39g; insoluble fiber 3g; sugars 5g; protein 30g; sodium 473mg; calcium 183mg; iron 5mg.