These Instant Pot Porcupine Meatballs are a modern twist on a classic family recipe! The electric pressure cooker makes cooking these meatballs quick and easy! These porcupine meatballs are made with ground beef, white rice, tomato sauce, and worchestire! Talk about an easy pressure cooker recipe! Make it with me!
Porcupine Meatballs
Porcupine meatballs get their name because of the way the finished product looks when they are cooked! The rice in the meatballs cooks and pokes out, creating a porcupine needle looking exterior!
The meatballs are cooked in a flavorful tomato sauce that is seasoned to perfection!
These meatballs are a classic family recipe that is loved by many! I hope you love them as much as we do!
Instant Pot Recipes
You know I love to cook with my electric pressure cooker! It makes ever recipe turn out so incredibly flavorful and delicious.
I have the 6 quart instant pot brand of pressure cooker and I love it! Any electric pressure cooker should work for this recipe.
The thing I love most about the instant pot is how quickly it cooks up recipes like this one. Normally, meatballs are a multi step cooking process and can take over an hour from start to finish.
With this recipe, start to finish, you can have dinner ready in 40 minutes! 10 minutes of prep to make the meatballs, 10 minutes to come to pressure, 20 minutes of high pressure cooking, and a quick release then you’ll be ready to eat!
What to serve with instant pot meatballs?
My favorite way to serve these porcupine meatballs is with steamed veggies! I like the classic frozen mix of carrots, corn, peas. You can microwave a bowl of them while the meatballs are cooking, so everything is done at the same time.
I also like to serve these meatballs on top of more cooked rice, or riced cauliflower or broccoli. You can also serve this Instant Pot Porcupine Meatballs recipe with a simple side salad.
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Instant Pot Porcupine Meatballs
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 15 ounces can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup water
- 1 pound ground beef
- 1/2 cup long grain rice
- 1 egg
- 1 teaspoon Italian seasonings
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- To a mixing bowl, add the beef, rice, egg, Italian seasoning, salt & pepper. Mix all the ingredients together until well combined, I typically use my hands for this.
- Roll the meat mixture into 1 inch balls and set aside. Repeat until all meatballs are formed, should get around 12.
- Turn the Instant Pot on to sauté and add the olive oil, onion, and garlic. Allow the instant pot to cook the onion and garlic until the onion is soft and translucent.
- Add the tomato sauce, worcestershire, and water to the Instant pot and mix. Turn the pot off.
- Place the formed meatballs into the sauce in one even layer. Spoon a little tomato sauce over each meatball.
- Lock the lid, set the valve to seal, and manually set the pressure for 20 minutes. The Instant Pot will display "ON" for about 10 minutes while it comes to pressure, and then it will count down from 20. When the pot chimes that it is finished, quick release the pressure by moving the valve from sealing to venting.
- Remove the lid and serve. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 456Total Fat: 28gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 147mgSodium: 1238mgCarbohydrates: 16gFiber: 2gSugar: 6gProtein: 35g
