1 medium green pepper, seeded and
coarsely 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-ounce
can of plum tomatoes, including liquid,
combined with a 6-ounce can of
tomato 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
Preparation
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.
2.
In a 4-quart or larger 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.
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.
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.
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.
6.
Split a meatball in half to check for
doneness. If necessary, cover the cooker,
and simmer until done.
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.
