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This recipe for lamb meatballs with a Greek-inspired tomato sauce, adapted from the cookbook author and pressure-cooking maven Lorna Sass, comes together in well under an hour.
Ingredients
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1 1/2pounds ground lamb 1large egg 1/2cup crumbled feta cheese 1/3cup bread crumbs 3tablespoons chopped parsley 2tablespoons tomato paste 2tablespoons milk or water 1/2teaspoon garlic powder 1/2teaspoon salt 1 to 2tablespoons olive oil 1cup coarsely chopped onions 1medium green pepper, seeded andcoarsely chopped 1/2cup dry red wine or dry vermouth 1/2cup water 1can (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 1teaspoon garlic powder 1/3cup pitted, chopped kalamata olives 1/4cup crumbled feta cheese, plus more for garnish 1/4cup chopped parsley 1/4 to 1/2teaspoon crushed red pepper 1teaspoon dried oregano 1/8 to 1/4teaspoon ground cinnamon 1 to 2teaspoons sugar (optional) Salt and freshly ground pepper
Directions
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 inchin 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 coldrunning 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.
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