Pressure Cooker Porcupine Meatballs Food

INSTANT POT PORCUPINE MEATBALLS

Steps:

• In a bowl combine ground beef, uncooked white long grain rice, Worc. sauce, egg, garlic and onion powder together.
• Use your hands and form this mixture into small balls. Set aside, will make 10-12.
• Heat olive oil in pressure cooker using the saute function. Add onions and garlic, cook until softened. Then turn machine off.
• Pour in sauce and broth or water. Place uncooked meatballs into the sauce. Close lid and steam valve.
• Set to high pressure for 20 minutes with a natural release of 10 minutes.
• Release rest of steam and serve with noodles or as is as an appetizer.

CLASSIC PORCUPINE MEATBALLS

Steps:

• Combine meat, rice, onion, salt and pepper; knead to mix.
• Mix tomato soup and water in pressure cooker.
• Form meat mixture into oblong balls; place in pressure cooker.
• Cook at medium pressure setting for ten minutes.
• Serve with salad and a vegetable.

PRESSURE COOKER PORCUPINE MEATBALLS

Steps:

• 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.