Pressure Cooker Porcupine Meatballs2017-03-11
- Servings : 4-5
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
Pressure cooker porcupine meatballs.This recipe adapted from Asian cooking.These delicious meatballs made with long-grain rice and combination of ground pork and beef.Meatballs cooked in pressure cooker turns juicy and tasty.
- For Lemon-Tomato Sauce:
- 3 cups (750 ml) plain tomato sauce
- 1 tablespoon olive oil
- pinch chili powder
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- grated zest of 1 lemon
- frshly squeezed juice of 1 large lemon
- For Meatballs:
- 1 ½ pounds (720 g) combination of 1 pound (480 g) ground beef and 1/2 pound (240 g) ground pork
- 1/2 cup raw long-grain white rice
- 1/2 cup finely chopped white onion
- 1/4 cup finely chopped fresh parsley
- 10 grinds black pepper
- 1/2 teaspoon sea salt
- 1 cup (250 ml) water
To make Lemon-Tomato Sauce: In a medium saucepan,combine all sauce ingredients. Mix to incorporate tomato paste. Bring to quick simmer over medium-high heat. Reduce heat to medium-low and simmer,uncovered,while you make the meatballs.
In a medium mixing bowl ,combine all meatball ingredients,except 1 cup water. Using your hands,blend well. Form into 2-inch (5 cm) balls.
Pour 1 cup (250 ml) water into pressure cooker. Arrange meatballs side by side in the water. Pour lemon-tomato sauce on top (do not stir!)
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 5 minutes.
Remove pot from the heat. Open pressure cooker,using Natural Release method. Set aside for 15 minutes. Make sure that rice on the inside of meatballs is thoroughly cooked. If not,close pressure cooker and cook for a further 1 minute.
Using a slotted spoon,remove meatballs from the cooker. Transfer to serving platter. Spoon tomato-lemon sauce over and serve immediately.
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