Instant Pot Porcupine Meatballs Recipes

INSTANT POT PORCUPINE MEATBALLS

Instant Pot Porcupine Meatballs image

Instant Pot porcupine meatballs with rice and ground beef or sausage are great appetizers or served with pasta it's a favorite dinner idea.

Provided by The Typical Mom

Number Of Ingredients 11

Ingredients

1 lb ground beef
1/2 c rice (white, long grain)
1 tsp Worcestershire sauce
1 egg
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 c onion (diced)
1 tsp minced garlic
2 tbsp olive oil
1 3/4 c spaghetti sauce (marinara)
1/2 c beef broth (or water)

Steps:

In a bowl combine ground beef, uncooked white long grain rice, Worc. sauce, egg, garlic and onion powder together.
Use your hands and form this mixture into small balls. Set aside, will make 10-12.
Heat olive oil in pressure cooker using the saute function. Add onions and garlic, cook until softened. Then turn machine off.
Pour in sauce and broth or water. Place uncooked meatballs into the sauce. Close lid and steam valve.
Set to high pressure for 20 minutes with a natural release of 10 minutes.
Release rest of steam and serve with noodles or as is as an appetizer.

Nutrition Facts : ServingSize 2 oz, Calories 247 kcal, Carbohydrate 14 g, Protein 12 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 61 mg, Sodium 391 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g

PORCUPINE MEATBALLS II

Porcupine Meatballs II image

Simple and delicious. Beef meatballs with rice, simmered in tomato soup. Great for a fast meal on a busy schedule.

Provided by Yvonne

Categories Main Dish Recipes Meatball Recipes

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

1 (10.75 ounce) can condensed tomato soup
½ cup water
1 ½ pounds ground beef
1 cup uncooked instant rice
1 tablespoon minced onion
1 teaspoon salt
1 dash ground black pepper

Steps:

In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside.
In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls.
Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

Nutrition Facts : Calories 462 calories, Carbohydrate 52.3 g, Cholesterol 68.1 mg, Fat 17.2 g, Fiber 1 g, Protein 22.9 g, SaturatedFat 6.6 g, Sodium 721.3 mg, Sugar 3.6 g

GRANDMA'S PORCUPINE MEATBALLS IN THE INSTANT POT®

Grandma's Porcupine Meatballs in the Instant Pot® image

Grandma's recipe made in the Instant Pot®.

Provided by Helen Sieber

Categories Meatballs

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound ground beef
½ cup uncooked white rice
1 small onion, finely chopped
1 egg
1 teaspoon diced garlic
salt and ground black pepper to taste
2 (10.75 ounce) cans condensed tomato soup
½ cup water

Steps:

Mix beef, rice, onion, egg, garlic, salt, and pepper in a bowl until combined. Divide mixture into 8 equal portions and form into meatballs.
Place meatballs in a multi-functional pressure cooker (such as Instant Pot®). Mix tomato soup and water and pour over meatballs.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 438.6 calories, Carbohydrate 40.6 g, Cholesterol 114.6 mg, Fat 20.1 g, Fiber 1.2 g, Protein 24 g, SaturatedFat 7.3 g, Sodium 950.9 mg, Sugar 11.5 g

PRESSURE-COOKER CHIPOTLE PORCUPINE MEATBALLS

Pressure-Cooker Chipotle Porcupine Meatballs image

My family loves porcupine meatballs. We have been eating this retro dish for years-I just updated it with a little more spice for myself. With the electronic pressure cooker, it is ready in minutes and is great for a day I don't have a lot of time. It makes some great leftover makeovers, too! -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

1 large egg, lightly beaten
3/4 cup uncooked instant rice
1 cup canned pumpkin, divided
1 envelope onion soup mix
3 tablespoons minced chipotle peppers in adobo sauce, divided
1 teaspoon Worcestershire sauce, divided
1 pound ground beef
1 tablespoon olive oil
1 garlic clove, minced
1 can (10-1/2 ounces) condensed tomato soup, undiluted
1 cup beef stock
1/2 cup water
2 tablespoons lime juice

Steps:

In a large bowl combine egg, rice, 1/2 cup pumpkin, soup mix, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Add beef; mix lightly but thoroughly. Shape into twelve 2-in. balls., Combine oil and garlic; place in a 6-qt. electric pressure cooker. Combine soup, stock, water, lime juice, remaining 1/2 cup pumpkin, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Pour 1-1/2 cups sauce into pressure cooker; top with meatballs. Pour remaining sauce over top., Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving., Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.

Nutrition Facts : Calories 144 calories, Fat 6g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 397mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

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