Kofte in Cinnamon Tomato Sauce Pressure Cooker Recipe

Kofte In Cinnamon Tomato Sauce Pressure Cooker Recipe

Ingredients

Makes 18 mini meatballs; serves about 4 – Cooker: 5- to 8-quart – Time: 5 minutes at HIGH pressure

KOFTE

• 1 cup uncooked bulgur
• 2 cups water
• 1¼ pounds lean ground lamb
• 3 tablespoons chopped fresh flatleaf parsley
• 1 tablespoon snipped fresh dill or 1 teaspoon dried
• ¼ teaspoon dried oregano
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 large egg

CINNAMON TOMATO SAUCE

• 2 tablespoons olive oil
• 1 cup finely chopped white onion
• 1 clove garlic, minced
• ½ cup dry red wine
• ½ cup water
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground cumin
• 1 cinnamon stick
• 1 (8-ounce) can tomato sauce
• 1 (28-ounce) can diced tomatoes in juice, undrained
• 1 cup grated kefalograviera (a firm Greek cheese made from sheep’s milk or a mixture of sheep’s and goat’s milk), Parmesan, or Asiago, for serving

Method

1. In a medium bowl, soak the bulgur in the water for 5 minutes to soften, then drain in a fine mesh strainer
2. Dry the bowl and return the bulgur to it
3. Add the lamb, herbs, salt, pepper, garlic, and egg
4. Blend the mix well with your hands or a fork
5. Cover and chill 30 minutes
6. Form the chilled meat mixture into 1½-inch balls
7. You will get about 18
8. You can use a mini ice cream scoop for this, as you want the meatballs evenly sized so they cook in the same amount of time
9. Cover and refrigerate for 30 minutes
10. Chilling makes the meatballs hold together better
11. Make the sauce
12. While the meatballs are chilling, in a 5- to 8-quart pressure cooker, heat the oil over medium-high heat
13. Add the onion and cook, stirring a few times, until softened, about 3 minutes
14. Add the garlic, cook for 30 seconds
15. Add the wine and bring to a boil
16. Add the water, cinnamon, cumin, tomato sauce, and tomatoes with their juice
17. When the tomato sauce rapidly simmers, reduce the heat to medium-low and simmer, uncovered, until you are ready to cook the meatballs
18. Add the meatballs to the simmering sauce
19. Close and lock the lid
20. Set the burner heat to high
21. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
22. Set a timer to cook for 5 minutes
23. Remove the pot from the heat
24. Open the cooker with the Natural Release method; let stand for 15 minutes
25. Quick Release any remaining pressure
26. Be careful of the steam as you remove the lid
27. Remove and discard the cinnamon stick
28. Taste the sauce for salt and pepper
29. Remove the meatballs with an oversized spoon to dinner plates and use a small ladle for the sauce
30. Serve the meatballs with some sauce spooned over and sprinkled with the cheese

Full List of Meat Recipes
Full List of Sauce Recipes