Traditional porcupine meatballs recipe prepared in a pressure cooker
May 15, 2018
- 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
- Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about five minutes.
- Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer.
- While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so).
- Gently place the meatballs in to the pot a single layer. Spoon a little bit of sauce over the top of each one.
- Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.)
- It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes.
- You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)
- Sauté half of the onions and garlic in oil in a thick-bottomed pot over medium heat. Add the tomato sauce, water, and Worcestershire sauce, increasing the water to one full cup. While the sauce is coming up to a simmer, make the meatballs. Drop the meatballs into the simmering sauce, cover the pot, and reduce the heat to low. Let simmer until meatballs are cooked through, about 45 minutes.
She owned the same pressure cooker I own now, pictured below. It’s pretty old. I have no clue what year it’s from. She’s an old stovetop model and I feel like I need to give her a go. The seals and the gaskets seem like they’re fine and without a nick. Wish me luck. I think I’ll try making a batch this weekend in lieu of watching the royal festivities.
Here’s a legit old school recipe for it–not pressure cooked–that I discovered online and thought I would share with you, too: