I found the original recipe here, which looks great. But after you’ve had these meatballs, it’s pretty hard to eat anything else. Which is why I made a hybrid meatball, and it was really good!
They look like porcupines coming out of the pressure cooker! Fun Halloween meal too. Original Recipe:
1 1/2 lbs hamburger
2/3 c rice, uncooked
1 tsp salt
1/2 tsp pepper
2 tsp minced dry onion
Combine, roll into small meatballs, about 1 inch in diameter.
1 can tomato soup
1/2 c water
Mix and heat soup & water (using the saute setting) in the pressure cooker. Drop meatballs into hot soup. Cover, cook 10 minutes at high pressure (15 lbs). Natural pressure release.
My Version:
2 lbs hamburger
3/4 c rice, uncooked
1 1/4 tsp salt
1/2 tsp pepper (or about 5-10 seconds on the pepper grinder)
1/4 c minced dry onion
Combine, roll into small meatballs, about 1 inch in diameter.
1 c brown sugar
1/2 c vinegar
2 t prepared mustard
1/2 c barbecue sauce
2 t Worcestershire sauce
Mix sauce ingredients and heat (using saute setting) in the pressure cooker. Drop meatballs into hot sauce. Cover, cook 10 minutes at high pressure (15 lbs). Natural pressure release.
