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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I first made these meatballs when our children were small, and they just loved them, notes Mary Kelso of Hannibal, Missouri. I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too. Ingredients:
1 egg, lightly beaten |
1/2 cup uncooked instant rice |
2 tablespoons finely chopped onion |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 pound ground beef |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 cup water |
1 teaspoon worcestershire sauce |
Directions:
1. 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.
2. 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.
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