Porcupine meatballs are a basic retro dinner, made simpler and faster within the On the spot Pot! Floor beef and rice meatballs are served in a easy tomato sauce. (No porcupines!) That is a simple 30 minute dinner.
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Don’t fear – these meatballs aren’t really made out of porcupines! The identify refers back to the grains of rice that get blended in with the meatballs and poke out as they simmer, resembling spines on a porcupine.
With rice and meat multi functional dish, you simply want a vegetable facet to finish the meal.
What are Porcupine Meatballs?
This recipe is an replace on a basic 1970s Betty Crocker dish, Oven Porcupines. The unique model is baked within the oven for an hour, however my recipe is made in an Instant Pot (I’ve included stovetop directions, too).
These strain cooker meatballs are accomplished in about half the time of the unique, making it good for a midweek meal.
What to Serve with On the spot Pot Meat Balls
My favourite approach to serve these porcupine meatballs is with blended steamed greens on the facet. You already know that basic frozen mixture of carrots, corn, peas, inexperienced beans and lima beans? I microwave a giant bowl of them whereas the meatballs are cooking, so every little thing is finished on the identical time.
I additionally wish to serve these meatballs on high of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed green beans.
New to Stress Cooking?
In case you’re new to strain cooking, an electrical, programmable mannequin is a superb place to start out. There are a couple of well-rated manufacturers in the marketplace. I take advantage of the 6-quart Instant Pot IP-DUO60 more often than not, which is an efficient dimension should you’re serving four to six folks. We’re a family of two and we like having leftovers, so this dimension works out properly for us.
From the editors of Merely Recipes
Find out how to Retailer and Freeze Porcupine Meatballs
These meatballs preserve within the fridge for as much as per week. They are often reheated gently on the stovetop or within the microwave.
Additionally they freeze properly! As soon as the meatballs are utterly cooled, divide them into portion sized freezer containers and freeze for as much as three months. Thaw in a single day within the fridge and reheat on the stovetop over low warmth.
Love Meatballs? Attempt These Recipes!
Up to date September 6, 2020 : We spiffed up this put up to make it sparkle. No adjustments to the unique recipe.
On the spot Pot Porcupine Meatballs Recipe
Stovetop Directions: Sauté half of the onions and garlic in oil in a thick-bottomed pot over medium warmth. Add the tomato sauce, water, and Worcestershire sauce, growing the water to at least one full cup. Whereas the sauce is coming as much as a simmer, make the meatballs. Drop the meatballs into the simmering sauce, cowl the pot, and scale back the warmth to low. Let simmer till meatballs are cooked via, about 45 minutes.
- 2 tablespoons olive or vegetable oil
- 1 medium yellow onion, chopped (reserve half)
- 2 cloves garlic, minced (reserve half)
- 1 can (15 ounces) tomato sauce
- half cup water
- 1 tablespoon Worcestershire sauce
- 1 pound floor beef (85% lean)
- half cup lengthy grain rice
- 1 teaspoon salt
- half teaspoon floor black pepper
1 Sauté the onion and garlic: Choose the “Sauté” program in your strain cooker and add the oil to the pot. (In case you are utilizing a stovetop strain cooker, warmth the oil over medium warmth.) Add half of the chopped onions and garlic. Sauté till the onions are softened and translucent, about 5 minutes.
2 Make the tomato sauce: Stir within the tomato sauce, Worcestershire sauce, and water. Let this heat till it involves a simmer.
three Make the meatballs: Whereas tomato sauce is coming as much as a simmer, make the meatballs. In a mixing bowl, mix the meat, rice, salt, pepper, and the remainder of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 half inches or so).
four Prepare dinner the meatballs: Gently place the meatballs in to the pot a single layer. Spoon somewhat little bit of sauce excessive of every one.
Place the lid on the strain cooker. Make certain the strain regulator is about to the “Sealing” place. Choose the “Guide” program, then set the time to 15 minutes at excessive strain. (For stovetop strain cookers, prepare dinner at excessive strain for 12 minutes.)
It is going to take about 10 minutes on your strain cooker to come back as much as strain, after which the precise cooking will start. Whole time from the time you seal the strain cooker to the completed dish is about 25 minutes.
5 To serve: You possibly can both carry out a fast strain launch by transferring the vent from “Sealing” to “Venting,” or you’ll be able to let the pot depressurize naturally (this takes about 20 minutes), then open it while you’re able to serve the meatballs. (For stovetop strain cookers, carry out a fast strain launch.)
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