Classic Pressure Cooker Porcupine Meatballs

REVISED RECIPE: (On Sept. 12, 2015, Lloyd sent the recipes that I left behind in 1987, this was one of them)

It can be difficult to cook these meatballs to perfection on the stovetop, but wit the pressure cooker cooking, solves that.. These Classic Pressure Cooker Porcupine Meatballs are easy to make and the meatballs are tender and juicy.

Step 1: Ingredients

1 lb. lean ground beef

1 egg, slightly beaten

1 cup instant rice

1/2 tsp. celery seed

1 tsp. salt

1/4 tsp. pepper

1/2 cup minced onion

2 garlic cloves, minced

15 oz. can tomato sauce

1/2 cup water

Step 2: Directions

In large bowl, combine meat, egg, rice, and ½ of sauce, celery seed, salt, pepper, garlic and onion. Shape into small balls. Refrigerate for 30 minutes.
Heat remaining sauce and water in cooker, using brown function or not closing lid. I use the pressure cooker rack; place "walnut sized" meatballs on the rack and pour the sauce mixture over the meatballs. Close cover securely, then bring up to high pressure and cook for 13 minutes. Let pressure drop of its own accord (natural pressure release is about 7 minutes). Serve over hot cooked noodles. Yield: Serves 4-6.

Step 3: Stovetop

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.