Pressure Cooker Porcupine Meatballs

With rice and meat all in one dish, you just need a vegetable side to complete the meal.

This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an electric pressure cooker (I’ve included stovetop instructions, too).

These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal.

If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us.

My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time.

I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed, buttered green beans.

Pressure Cooker Porcupine Meatballs Recipe

 

Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 (makes about 1 dozen meatballs)

 

Ingredients:

• 2 tablespoons olive or vegetable oil
• 1 medium yellow onion, chopped (reserve half)
• 2 cloves garlic, minced (reserve half)
• 1 can (15 ounces) tomato sauce
• 1/2 cup water
• 1 tablespoon Worcestershire sauce
• 1 pound ground beef (85% lean)
• 1/2 cup long grain rice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Special Equipment:

• 6-quart Instant Pot, or other pressure cooker

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