Happy 6 year anniversary of this blog!
My mother-in-law used to make Hubby porcupine balls when he was growing up. So these are his favorite meal.
These are made in the pressure cooker. If you make the balls the night or weekend before, this can be an quick meal on a busy day. (Freeze the meatballs if you make it the weekend before or use within a day or two after making the meatballs.)
Since these are my Hubby’s favorite meals, I’m going to put them on our July meal plan. ♥
Stars of the recipe:
- 2 lbs. ground beef (80-20% or 85-15%)
- 1 c. long grain rice or instant rice
- 4 Tbsp. flour
- 1 small onion, minced or 2 Tbsp. dried minced onion
- salt and pepper to taste
- 4 small cans of tomato soup
- 2 & 1/2 empty tomato soup cans of water
- Place ground beef into a large mixing bowl. Add the rice, onion, flour, salt, and pepper.
- Mix ingredients together. Do not overwork the meat because it will become tough.
- Form meatballs that are the size of a walnut in it’s shell.
- In a different medium sized bowl, combine the tomato soup and water. Pour into the pressure cooker.
- Add the meatballs.
- In the electric pressure cooker, press the meat button. Set the time to 25 minutes. Allow the pressure to release naturally.
- Once the steam is completely released, remove the meatballs.
- Season the gravy with salt and pepper if needed. Add hot water if the gravy is too thick.
- Pour the gravy into a separate dish.
This recipe has been linked to Miz. Helen’s Full Plate Thursday.