Porcupine meatballs - pressure cooker

4 servings

Ingredients

Quantity Ingredient
1½ pounds Ground beef
½ cup Long-grain rice; uncooked
½ cup Chopped onion; finely choppe
1 large Garlic clove; minced
¼ cup Parsley, fresh; chopped
2 tablespoons Capers; coarsly chopped
½ teaspoon Salt
3 cups Tomato sauce
1 cup Water

Directions

Recipe by: Lorna Sass Preparation Time: 0:12 In a large bowl, combine all ingredients except the tomato sauce and water. Roll into about 17-18 meatballs, each about 2 inches in diameter.

Pour the tomato sauce into the cooker and thin by stirring in the water. Set the meatballs side by side in the sauce; don't stack them on top of each other. (You may have to cook the meatballs in two batches.)

Lock the lid in place and over high heat bring to high pressure.

Adjust the heat to maintain high pressure and cook for 5 minutes. Let the pressure drip naturally, about 7 minutes. Remove the lid, tilting it away from you to allow any excess steam to escape.

Check for doneness by splitting open a meatball and making sure that the rice on the inside is thoroughly cooked. If not, lock the lid back in place and let the meatballs steam in the residual heat for a minute or two.

Lift the meatballs from the sauce with a slotted spoon and set on a warm platter. If the sauce is too thin for your taste, boil vigorously over high heat until reduced to desired consistency. Pour over the meatballs and serve, topped with Parmesan cheese if desired.

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