Directions:
- In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. 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 manufacturer's directions until pressure is completely reduce. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.02 Kcal (1202 kJ) | ||
| Calories from fat | 143.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.97g | 25% | |
|---|---|---|---|
| Cholesterol | 111.21mg | 37% | |
| Sodium | 427.13mg | 18% | |
| Potassium | 411.73mg | 9% | |
| Total Carbs | 11.78g | 4% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 24.09g | 48% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 3.4mg | 19% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 136.13 Kcal (570 kJ) | ||
| Calories from fat | 68.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 25% | |
|---|---|---|---|
| Cholesterol | 52.75mg | 37% | |
| Sodium | 202.58mg | 18% | |
| Potassium | 195.27mg | 9% | |
| Total Carbs | 5.59g | 4% | |
| Sugars | 0.44g | 4% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 11.42g | 48% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 1.6mg | 19% | |
| Calcium | 16.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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