My family loves porcupine meatballs. We have been eating this retro dish for years—I just updated it with a little more spice for myself. With the electronic pressure cooker, it is ready in minutes and is great for a day I don't have a lot of time. It makes some great leftover makeovers, too! —Noelle Myers, Grand Forks, North Dakota
Pressure-Cooker Chipotle Porcupine Meatballs
Can you freeze Pressure-Cooker Chipotle Porcupine Meatballs?
Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.
Ingredients
- 1 large egg, lightly beaten
- 3/4 cup uncooked instant rice
- 1 cup canned pumpkin, divided
- 1 envelope onion soup mix
- 3 tablespoons minced chipotle peppers in adobo sauce, divided
- 1 teaspoon Worcestershire sauce, divided
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 can (10-1/2 ounces) condensed tomato soup, undiluted
- 1 cup beef stock
- 1/2 cup water
- 2 tablespoons lime juice
Directions
- In a large bowl combine egg, rice, 1/2 cup pumpkin, soup mix, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Add beef; mix lightly but thoroughly. Shape into twelve 2-in. balls.
- Combine oil and garlic; place in a 6-qt. electric pressure cooker. Combine soup, stock, water, lime juice, remaining 1/2 cup pumpkin, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Pour 1-1/2 cups sauce into pressure cooker; top with meatballs. Pour remaining sauce over top.
- Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving.
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