Porcupine Meatballs in the Pressure Cooker

    45 minutes

    Cook these easy mince and rice meatballs in no time on the rack of your pressure cooker. The tomato sauce is too easy and tastes great.

    88 people made this

    Serves: 4 

    • 1 egg, lightly beaten
    • 1/2 cup uncooked rice
    • 2 tablespoons of finely chopped onion
    • 1 tablespoon finely chopped fresh parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 500g lean beef mince
    • 1 tin (400g) condensed tomato soup
    • 1 cup (250ml) water
    • 1 teaspoon Worcestershire sauc

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble the mince over mixture and mix well. Shape into 3cm approx. 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 reduced.

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    Reviews and Ratings
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    Reviews in English (22)


    Totally easy! I have an electric cooker, so made a couple adjustments: not on a rack, High pressure 20 minutes cooking time  -  28 Feb 2012


    Easy to make . I agree with some other reviewers that the meatball itself is not as tasty as the sauce. So one must have plenty of sauce to dip the porcupine balls into for the full enjoyment. I will make again but will try some variations of the tomato sauce and additional spices to the meatballs next time.  -  20 Apr 2017


    Although the recipe was easy to follow, the end result was very disappointing. There was little to no flavor in the meatball itself - the flavor only came from the tomato soup, in which I added fresh parsley and onion. If I attempt this again, I will have to up the flavor of the meatball.  -  28 Nov 2007  (Review from Allrecipes USA and Canada)