Rice Meatballs Recipe photo by Taste of Home
Rice Meatballs
TOTAL TIME: Prep: 15 min. Cook: 10 min.
YIELD: 4 servings.
I first made these meatballs 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
Ingredients
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1 large egg, lightly beaten
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1/2 cup uncooked instant rice
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2 tablespoons finely chopped onion
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1 tablespoon minced fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 pound lean ground beef (90% lean)
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1 cup water
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1 teaspoon Worcestershire sauce
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Optional: Hot cooked rice and chopped fresh parsley
Directions
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1.
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 condensed soup, water and Worcestershire sauce; pour over meatballs.
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2.
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.
Nutrition Facts
1-1/4 cups: 285 calories, 9g fat (4g saturated fat), 109mg cholesterol, 848mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 25g protein.
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