Porcupine Meatballs in the Pressure Cooker

• Gluten free

• Meat

  • 500 g Beef mince, lean

• Produce

  • 2 tbsp Onion
  • 1 tbsp Parsley, fresh

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 tin Tomato soup, Condensed

• Condiments

  • 1 tsp Worcestershire sauc

• Pasta & Grains

  • 1/2 cup Rice

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Liquids

  • 1 cup Water

Found on allrecipes.com.au

Description

Ingredients

• 1 egg, lightly beaten
• 1/2 cup uncooked rice
• 2 tablespoons of finely chopped onion
• 1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 500g lean beef mince
• 1 tin (400g) condensed tomato soup
• 1 cup (250ml) water
• 1 teaspoon Worcestershire sauc

Directions

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble the mince over mixture and mix well. Shape into 3cm approx. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs. 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 manufacturers directions until pressure is completely reduced.