Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds ground lamb
  • 1 large egg
  • 1/2 cup crumbled feta cheese
  • 1/3 cup bread crumbs
  • 3 tablespoons chopped parsley
  • 2 tablespoons tomato paste
  • 2 tablespoons milk or water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 to 2 tablespoons olive oil
  • 1 cup coarsely chopped onions
  • 1 medium green pepper, seeded andcoarsely chopped
  • 1/2 cup dry red wine or dry vermouth
  • 1/2 cup water
  • 1 can (28 ounces) crushed tomatoes in purée (or substitute a 28-ouncecan of plum tomatoes, including liquid, combined with a 6-ounce can oftomato paste)
  • 1/2 to 1 teaspoon garlic powder
  • 1/3 cup pitted, chopped kalamata olives
  • 1/4 cup crumbled feta cheese, plus more for garnish
  • 1/4 cup chopped parsley
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • 1/8 to 1/4 teaspoon ground cinnamon
  • 1 to 2 teaspoons sugar (optional)
  • Salt and freshly ground pepper

Instruction

  • In a large bowl, blend the first 9 ingredients for the meatballs. Moisten your palms with water, and shape the mixture into meatballs about 1 inch in diameter.
  • In a 4-quart or larger pressure cooker, heat 1 tablespoon of the oil. Add the onions and green pepper, and cook over medium high heat, stirring frequently, until the onions begin to soften, about 1 minute.
  • Stir in the wine, scraping up any browned bits sticking to the bottom of the cooker. Boil until the wine is reduced by half, about 1 minute. Stir in the water, and add the meatballs in one or two layers. Pour the tomatoes over the meatballs. (Do not stir.) Sprinkle on the garlic powder.
  • Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 5 minutes.
  • Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape.
  • Split a meatball in half to check for doneness. If necessary, cover the cooker, and simmer until done.
  • Gently stir in the olives, feta, parsley, crushed red pepper, oregano, cinnamon and a tablespoon of olive oil, if needed, to give the sauce a rich finish. Simmer a few minutes. Season to taste with sugar, salt and pepper (go easy on the salt, as the olives and feta have plenty). Serve in shallow bowls, garnished with feta.