Kofte in Cinnamon Tomato Sauce Pressure Cooker Recipe

Recipe Category: Meat


Kofte In Cinnamon Tomato Sauce Pressure Cooker Recipe


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


  • 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


  • 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


  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

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