Pressure Cooker Lamb Meatballs Recipes

PRESSURE COOKER LAMB MEATBALLS

Steps:

• 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.

PRESSURE COOKER MEATBALLS

Steps:

• Combine meat, rice, salt, pepper, and onion.
• Shape into meatballs.
• Heat tomato juice and water in cooker. Drop meatballs into juice mixture.
• Close cover and place pressure regulator on pipe, cook for 10 minutes with pressure regulator rocking slowly. In other words, secure pressure cooker lid properly, bring the heat up to begin the regulator rocking and when that begins lower the heat until the regulator rocks slowly.
• Remove from heat and let pressure drop by itself. Use precaution and open the lid away from yourself after the pressure cooker valve stops steaming.

PRESSURE-COOKER LAMB PITAS WITH YOGURT SAUCE

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown lamb in batches. Add wine to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Add onion, garlic, 1 teaspoon salt, oregano and basil. Return lamb to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel., Select saute setting; adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, 8-10 minutes, stirring occasionally. Press cancel., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pitas with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.