Instant Pot Porcupine Balls
Ingredients:
Meatballs
1 lb Ground Beef (93% Lean)
1 Tbsp Onion grated or finely diced
1 Egg
¼ cup Long Grain White Rice (uncooked, rinsed)
2 tsp Worcestershire Sauce
1 tsp Kosher Salt (or 3/4 tsp table salt)
½ tsp Pepper
1 tsp Garlic Powder
3 Tbsp Heavy Cream (or half and half)
2 Tbsp Bread Crumbs
Sauce
1-10.75 oz Can Condensed Tomato Soup
1 can Water or Broth (use the soup can)
2 tsp Worcestershire Sauce
1 tsp Brown Sugar
1 tsp Red Wine Vinegar
Preparation:
Meatballs
Mix all of the ingredients for the meatballs together and form into 12 to 14 small meatballs. Set aside.
Sauce
Mix the sauce ingredients together and stir well to combine. Pour into the pot and turn on the Sauté mode to start the sauce warming up.When the sauce is just starting to simmer, stir and carefully add the meatballs to the pot.
Press the Manual (or Pressure Cook) button, and cook for 25 minutes. When the cooking cycle ends, naturally release for 15 minutes. Then carefully manually release the remaining steam.
Open the lid and serve the meatballs with some sauce over them.