Pressure Cooker Lamb Meatballs
Updated January 25, 2017
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds ground lamb
1 large egg
½ cup crumbled feta cheese
⅓ cup bread crumbs
3 tablespoons chopped parsley
2 tablespoons tomato paste
2 tablespoons milk or water
½ teaspoon garlic powder
½ teaspoon salt
1 to 2 tablespoons olive oil
1 cup coarsely chopped onions
1 medium green pepper, seeded andcoarsely chopped
½ cup dry red wine or dry vermouth
½ 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)
½ to 1 teaspoon garlic powder
⅓ cup pitted, chopped kalamata olives
¼ cup crumbled feta cheese, plus more for garnish
¼ cup chopped parsley
¼ to ½ teaspoon crushed red pepper
1 teaspoon dried oregano
⅛ to ¼ teaspoon ground cinnamon
1 to 2 teaspoons sugar (optional)
Salt and freshly ground pepper
Nutritional analysis per serving (4 servings)
35 grams carbs; 196 milligrams cholesterol; 805 calories; 23 grams monosaturated fat; 5 grams polyunsaturated fat; 23 grams saturated fat; 55 grams fat; 7 grams fiber; 1372 milligrams sodium; 40 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
Split a meatball in half to check for doneness. If necessary, cover the cooker, and simmer until done.
- Step 7
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.
Private Notes
Comments
Made it in the Instant Pot I would recommend going 10-12 mins. Initially it was a bit gummy on 7mins and not very flavorful. I would probably adding all the seasoning they recommend at the end at the beginning in the pressure cooker. Overall it was meh.
I had ground lamb and feta but no pressure cooker. This recipe sounded so good, though, that I had to try anyway. And I'm glad I did! I used all listed ingredients and followed instructions as written except I used a Dutch oven instead, covering the pot and simmering on medium high to start, then finishing on low. The results -- moist, tender, flavorful meatballs and fabulous sauce. Definitely a do-over! One thing though -- it took much longer than 30 minutes just to prep the dish.
This was indescribably bad. The 5 minutes at high pressure resulted in a gamey tartare. Simmering for 45 minutes did nothing. Finally we stuck the meatballs in the oven. Even with the exterior at a crispy consistency, the taste was bland and gamey. Nothing in the recipe counteracts the weak points of lamb or brings out its strong points. And after the razzle-dazzle of the recipe (chop olives! pour but don't stir tomatoes!) it was a waste of time and effort.
Delicious! Meatballs come out so tender. I used an instant pot and cooked on high pressure for 7 minutes, quick released, then simmered for 5 minutes. I used unsalted chicken stock instead of water, and omitted the olives and green pepper simply because I don’t care for them.
Did not cook in a pressure cooker. And I added cumin for an additional kick. Cooked the meatballs separately so that there wouldn’t be too much fat. Simmered the sauce on the stove top adding the meatballs to just heat up. Great with some good bread and a salad.
I've made this multiple times, for up to 30 people. I've done it with lamb, beef, ground turkey, or a combo of those. I've made it in my stove-top pressure cooker several times, and in homes where there was no pressure cooker, in a pot on the stove (simmer the sauce - bake the meatballs in the oven at 400, then add to the pot). It's always great, so easy, and always a hit.