Pressure Cooker Porcupine Meatballs

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@CP_56c75501dcb18

REVISED RECIPE:
(On Sept. 12, 2015, Lloyd sent the recipes that I left behind in 1987, this was one of them)

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
10 Min
Cook:
15 Min
Method:
Pressure Cooker/Instant Pot

Ingredients

  • 1 lb
    lean ground beef
  • 1 c
    instant rice
  • 1/2 tsp
    celery seed
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/2 c
    minced onion
  • 2 clove
    garlic, minced
  • 15 oz
    tomato sauce
  • 1
    egg
  • 1/2 c
    water

How to Make Pressure Cooker Porcupine Meatballs

Step-by-Step

  1. In large bowl, combine meat, rice, egg and ½ of sauce, celery seed, salt, pepper, garlic and onion. Shape into small balls. Heat remaining sauce and water in cooker, using brown function or not closing lid. Drop meatballs in soup mixture.
  2. Close cover securely, then bring up to high pressure and cook for 10 minutes. Let pressure drop of its own accord (natural pressure release). Serve over hot cooked noodles, rice or mashed potatoes.
  3. If you don’t own a pressure cooker, you can cook porcupine meatballs on the stovetop. Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, brown evenly. Drain and remove the grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Adding more water if the sauce becomes too thick.

Printable Recipe Card

About Pressure Cooker Porcupine Meatballs

Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free



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