Porcupine Meatballs

PORCUPINE MEATBALLS

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
Yields 4 Servings

INGREDIENTS
1 egg, lightly beaten
1/2 cup uncooked instant rice
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1 (10.75 ounce) can cream of mushroom soup, undiluted
1 cup water
2 teaspoon Worcestershire sauce
1/2 cup sour cream
Cooked Egg Noodles

DIRECTIONS
1. In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs.

2. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

3. Mix sour cream into meatballs and sauce. Serve over cooked egg noodles. Enjoy!

This recipe was tested at 10/13/15 pounds of pressure (psi).