Pressure Cooker Porcupines
Turn your weeknight dinner into a hearty classic with these savory Pressure Cooker Porcupines! This nostalgic recipe combines tender, flavor-packed meatballs made from ground beef, uncooked rice, and aromatic seasonings, all simmered in a rich tomato-based sauce. The pressure cooker elevates this comfort food staple, ensuring perfectly cooked, juicy meatballs in a fraction of the time. With minimal prep and just 25 minutes of cook time, these porcupine meatballs are a family-friendly favorite that's ideal for busy nights. Serve them over mashed potatoes, rice, or alongside crusty bread to soak up the irresistible, tangy sauce. Perfectly balanced, easy to make, and utterly satisfying, this dish is a versatile addition to your quick dinner repertoire!
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Recipe Information
Ingredients
- 1 pound Ground beef (80% lean)
- 0.5 cup Uncooked long-grain white rice
- 1 large Egg
- 0.5 cup Onion, minced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 15 ounces Canned tomato sauce
- 1 cup Beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine ground beef, uncooked rice, egg, minced onion, minced garlic, salt, black pepper, and paprika. Mix gently until just combined; do not overwork the meat.
Using clean hands, form the mixture into golf ball-sized meatballs (approximately 1 1/2 inches in diameter). Set the meatballs aside on a tray or plate.
Set your pressure cooker to sauté mode and add the olive oil. Once hot, add the meatballs in batches, browning them on all sides (about 2 minutes per side). Remove browned meatballs and set aside.
After all the meatballs are browned, turn off the sauté mode and deglaze the pot with a small splash of beef broth, scraping up any flavorful brown bits from the bottom.
In a separate bowl, mix together the tomato sauce, beef broth, and Worcestershire sauce. Stir until well combined.
Place the browned meatballs back into the pressure cooker, stacking them carefully if necessary. Pour the tomato sauce mixture over the meatballs, ensuring they are mostly submerged in the liquid.
Close and lock the lid of the pressure cooker. Set the pressure valve to the sealing position and cook on high pressure for 12 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
Carefully open the lid and gently stir the meatballs to coat them in the sauce. If the sauce is too thin, you can simmer it on sauté mode for a few minutes to thicken.
Serve the porcupine meatballs hot, garnished with freshly chopped parsley if desired. Pair with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 5132 mg | 223% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.9 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 281 mg | 22% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3183 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
