It can be difficult to cook these Porcupine Meatballs to perfection, because rice is mixed in with the meat. The pressure cooker solves that; these meatballs are tender and juicy. And the recipe uses only four ingredients! In most recipes of this type, the rice should be partially cooked before hand to make sure that it is tender and moist in the meatballs.
You can make this recipe more complicated if you'd like. Add some minced garlic, or add herbs such as dried marjoram or dried oregano.
The meatballs and sauce are delicious served over more hot cooked rice. Or serve them over hot cooked pasta or mashed potatoes for a comforting, homey dinner. Add a green salad and some brownies for dessert and dinner is done.
- 1-1/2 pounds lean ground beef
- 1/2 cup uncooked long grain rice
- 1/2 teaspoon salt
- 1/4 teaspono pepper
- 2 tablespoons minced onion
- 1 (10 ounce) can condensed tomato soup
- 1/2 cup water
In a large bowl, combine the meat, rice, salt, pepper and onion. Shape into small balls about an inch in diameter.
Combine the tomato soup and water in the pressure cooker and stir well to combine. Then heat this sauce, using brown function or not closing lid.
Gently drop the meat balls into the soup mixture. Close the pressure cooker cover securely, then bring up to high pressure and cook for 10 minutes.
Let pressure drop of its own accord (natural pressure release). Test with a meat thermometer to make sure that the meat is 160°F. If not, cook for another 3 to 4 minutes after bringing the pressure cooker up to high pressure. Serve over hot cooked noodles.