Publisher Photo
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

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 lean ground beef (90% lean)
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup water
  • 1 teaspoon Worcestershire sauce

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.
Originally published as Porcupine Meatballs in Quick Cooking September/October 2003, p65

Nutritional Facts

1-1/4 cups: 285 calories, 9g fat (4g saturated fat), 109mg cholesterol, 848mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 25g protein.

  • 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 lean ground beef (90% lean)
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup water
  • 1 teaspoon Worcestershire sauce
  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.
Originally published as Porcupine Meatballs in Quick Cooking September/October 2003, p65

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Reviews forRice Meatballs

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MY REVIEW
dschultz01 User ID: 1076910 205701
Reviewed Sep. 17, 2014

"These are great! I have been using this recipe for years. It is very quick and easy to make."

MY REVIEW
rshanna User ID: 4762313 128732
Reviewed Aug. 18, 2011

"By the way, I use just normal rice...not instant and it turns out fine! I really don't like instant rice."

MY REVIEW
rshanna User ID: 4762313 98454
Reviewed Aug. 18, 2011

"These are fast to make and kids love them. They are so fun! See what your kids think!"

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