Pressure Cooker Porcupine Meatballs

Porcupine Meatballs is a vintage recipe that combines beef and rice into meatballs, which is then cooked in a tomato-based sauce.  Served over mashed potatoes, they are so good!  Porcupine Meatballs are called that because rice inside the meatballs emerges during cooking making each meatball look like it has quills.  And because this recipe is made in the pressure cooker, it cooks perfectly without heating up your kitchen.

Red wine vinegar shown below.

 

 

I accidentally left the red wine vinegar out of my ingredient photo, but I had to include a photo of it for obvious reasons. ;)

Pressure Cooker Porcupine Meatballs

Yield:  6 servings (4 meatballs per serving)

Approximate Total Time:  1 hour, 35 minutes 

Electric Pressure Cooker Size:  6 quarts

Meatballs

2 pounds 85/15 ground beef*

1 1/2 tsp. dried minced onion

2 eggs, beaten

1/2 cup long grain white rice (uncooked, rinsed)

2 1/2 tsp. salt

1/2 tsp. pepper

2 tsp. garlic powder

4 tsp. Worcestershire Sauce

Combine meatball ingredients and form into 24 meatballs.  Set aside.

Sauce**

2 (10.5 oz.) cans condensed tomato soup

2 cans water

2 tsp. red wine vinegar

4 tsp. Worcestershire Sauce

Mix the sauce ingredients in the inner pot of the pressure cooker stirring well.  Select SAUTE, and stir occasionally while sauce is heating.    When the sauce starts to simmer, add the meatballs one at a time to the sauce using a slotted spoon.  

Lock the pressure cooker lid in place and set steam vent to Sealing.  Select CANCEL and then select PRESSURE COOK (Manual) and cook for 25 minutes on High pressure.

When the 25-minute cook time ends, let the pressure release naturally for 15 minutes, and then open the steam vent to release any remaining pressure (Quick Release).  

Open lid, and serve meatballs and sauce over mashed potatoes.  Enjoy!

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*85/15 ground beef is best for this recipe, because there's enough fat to hold the meatball together without making the sauce overly greasy.

 

**We prefer more sauce, so I increase the sauce ingredients to:

3 (10.5 oz.) can condensed tomato soup

3 cans water

1 tbsp. red wine vinegar

2 tbsp. Worcestershire Sauce