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1
In a large bowl, blend the first 9 ingredients for the meatballs.
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2
Moisten your palms with water, and shape the mixture into meatballs about 1 inch in diameter.
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3
In a 4-quart or larger pressure cooker, heat 1 tablespoon of the oil.
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4
Add the onions and green pepper, and cook over medium high heat, stirring frequently, until the onions begin to soften, about 1 minute.
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5
Stir in the wine, scraping up any browned bits sticking to the bottom of the cooker.
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6
Boil until the wine is reduced by half, about 1 minute.
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7
Stir in the water, and add the meatballs in one or two layers.
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8
Pour the tomatoes over the meatballs.
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9
(Do not stir.)
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10
Sprinkle on the garlic powder.
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11
Lock the lid in place.
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12
Over high heat, bring to high pressure.
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13
Reduce the heat just enough to maintain high pressure, and cook for 5 minutes.
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14
Turn off the heat.
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15
Quick-release the pressure by setting the cooker under cold running water.
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16
Remove the lid, tilting it away from you to allow the steam to escape.
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17
Split a meatball in half to check for doneness.
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18
If necessary, cover the cooker, and simmer until done.
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19
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.
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20
Simmer a few minutes.
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21
Season to taste with sugar, salt and pepper (go easy on the salt, as the olives and feta have plenty).
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22
Serve in shallow bowls, garnished with feta.
