Growing up this was always one of my favorite dinners. Now that I’m a mom it’s still one of my favorites to make because it’s SO easy and fast in the pressure cooker! Seriously, I don’t know what it is about it, something about all of those flavors being infused together. So delicious!
PORCUPINE MEATBALLS PART ONE
PORCUPINE MEATBALLS PART TWO
Porcupine Meatballs
1 1/2 lbs. Hamburger
2/3 Cup Rice, uncooked
1 tsp. Salt
1/2 tsp. Pepper
2 tsp. Minced Onion, dry
Combine above ingredients & form into small balls
1 Can Tomato Soup
1/2 Cup Water
Mix & Heat the soup and water in the Pressure Cooker.
Drop meat balls into hot soup mixture.
Close cover securely with pressure regulator on top.
Cook 10 minutes at 15 lbs pressure.
Let pressure drop of its own accord. (Natural Release Method)
Click HERE to download this 2 page handout with tips and tricks for your pressure cooker along with a couple recipes to try. I didn’t put general cook times for basic items (like rice, meat, etc.) because you should check your owners manual for those as each pressure cooker can be different.
This sounds about as close to the recipe my Mom used to follow ( ingredients-wise ) that I remember from the 1960s. It used to be my absolute FAVORITE meal. But she threw in potatoes…..cut in half….or maybe quarters…..like roasted potatoes or something. I remember there was SOME rice in the tomato soup ‘gravy’. I was in my pre-teens , and wasn’t thinking decades ahead, or I’d have written it all down. Gotta’ get myself a pressure cooker one of these days.