Porcupine Meatballs

I promise you'll want to have these again and again.

These are on old favourite; its not made with porcupine. Haha! I love these because they are very filling and easily made in your electric pressure cooker. I seldom have leftovers. You can substitute a portion of the beef with pork or use turkey. These meatballs are gluten-free. #instantpot #porcupinemeatballs #pamperedchefquickcooker

Ingredients

• 1 lbs ground beef

• 3/4 cup Basmati rice, rinsed 5x and soaked 5-10 mins

• 4 oz Parmesan cheese, grated

• 1 medium onion, grated

• 3-4 cloves garlic, minced

• 2 tsp basil, dried

• 2 tsp thyme, dried

• 2 tsp oregano, dried

• 1 tsp nutmeg

• 1 tbsp Montreal steak seasoning

• 2 tbsp Dijon mustard

• 2 tsp Worchestershire

• 1 egg yolk

• 2 oz red wine

• salt and pepper tt

• 15 oz stewed tomato, including liquid

• 7 oz tomato sauce

• 5 oz water

• 3 oz red wine

• 1 beef boullion cube (omit if desired and use beef stock instead of water)

Instructions

Please read Susie's Tips and Tricks

1. In a large bowl mix together ground beef, rice, Parmesan, onion, garlic, basil, thyme, oregano, nutmeg, Montreal steak seasoning, Dijon, Worcestershire, egg yolk, salt, pepper, and red wine.

2. Using a scoop or your hand shape in fairly large balls. Place in pressure cooker pot (instantpot) on Saute-Low. Let each meatball brown a little bit. No need to get the entire ball caramelized. Now add water and red wine to pot with beef stock cube.

3. Now dump tomato sauce, and stewed tomatoes evenly on top of all the meat.

4. Lock your electric pressure cooker according to manufacturer's manual. Using ‘Soup’ setting set for 4 mins. (The soup setting doesn't utilize a hard-boil.) Let the pressure valve naturally fall. NPR (natural pressure release). Use a wide spoon or tongs to pull them out.

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Susie's Tips and Tricks:

You don't want tomato sauce on the bottom; it has natural sugars that can burn. Keep it on the top.