I first made these meatballs with rice when our children were small, and they just loved them. I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too. —Mary Kelso, Hannibal, Missouri
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 teaspoon Worcestershire sauce
Optional: Hot cooked rice and chopped fresh parsley
In a bowl, combine egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-1/2-in. balls. Arrange on a trivet in a 6-qt. electric pressure cooker. Combine soup, water and Worcestershire sauce; pour over meatballs.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Let stand 5 minutes before serving. If desired, serve with rice and top with chopped parsley.
Meatballs with Rice Tips
Why are my meatballs with rice falling apart?
This recipe shouldn't fall apart because both the rice and egg act as binding agents. Make sure to use the amount listed for best results.