Best Pressure Cooker Chipotle Porcupine Meatballs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PRESSURE-COOKER CHIPOTLE PORCUPINE MEATBALLS



Pressure-Cooker Chipotle Porcupine Meatballs image

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

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 1 dozen.

Number Of Ingredients 13

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

Steps:

  • 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., Freeze option: 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.

Nutrition Facts : Calories 144 calories, Fat 6g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 397mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

PRESSURE COOKER PORCUPINE MEATBALLS



Pressure Cooker Porcupine Meatballs image

REVISED RECIPE: (On Sept. 12, 2015, Lloyd sent the recipes that I left behind in 1987, this was one of them)

Provided by C P

Categories     Meatloafs

Time 25m

Number Of Ingredients 10

1 lb lean ground beef
1 c instant rice
1/2 tsp celery seed
1 tsp salt
1/2 tsp pepper
1/2 c minced onion
2 clove garlic, minced
15 oz tomato sauce
1 egg
1/2 c water

Steps:

  • 1. In large bowl, combine meat, rice, egg and ½ of sauce, celery seed, salt, pepper, garlic and onion. Shape into small balls. Heat remaining sauce and water in cooker, using brown function or not closing lid. Drop meatballs in soup mixture.
  • 2. Close cover securely, then bring up to high pressure and cook for 10 minutes. Let pressure drop of its own accord (natural pressure release). Serve over hot cooked noodles, rice or mashed potatoes.
  • 3. If you don't own a pressure cooker, you can cook porcupine meatballs on the stovetop. Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, brown evenly. Drain and remove the grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Adding more water if the sauce becomes too thick.

CLASSIC PORCUPINE MEATBALLS



Classic Porcupine Meatballs image

Make and share this Classic Porcupine Meatballs recipe from Food.com.

Provided by ladyshell2005

Categories     One Dish Meal

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 lbs ground beef
1 cup uncooked rice
2 tablespoons chopped onions
2 teaspoons salt
1/2 teaspoon ground pepper
2 (10 1/2 ounce) cans tomato soup
1 1/2 cups water

Steps:

  • Combine meat, rice, onion, salt and pepper; knead to mix.
  • Mix tomato soup and water in pressure cooker.
  • Form meat mixture into oblong balls; place in pressure cooker.
  • Cook at medium pressure setting for ten minutes.
  • Serve with salad and a vegetable.

Nutrition Facts : Calories 302.1, Fat 14.1, SaturatedFat 5.5, Cholesterol 61.7, Sodium 854.3, Carbohydrate 23.7, Fiber 1, Sugar 4.9, Protein 19.1

PRESSURE COOKER MEATBALLS



Pressure Cooker Meatballs image

For all you pressure cooker addicts like me, here is a great recipe for weeknight dinners...the leftovers are great re-heated. Of course you can serve without the noodles for a smorgasbord or pot-luck. Adapted from "125 Best Pressure Cooker Recipes" by Cinda Chavich (my favorite pressure cooker cookbook). She uses dill in her meatballs, I don't like dill, so I make mine with thyme and oregano. You can easily customize the type and amount of spices. I actually add a liberal dose of Hungarian Paprika to the sauce. Definitely mince the onion, a bigger chop does not mix well, as the meatballs are small. The sauce is more thin than thick, so sometimes I add a little "Wondra". Enjoy!

Provided by Mrs Goodall

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 slice whole wheat bread
1/2 cup milk
1 lb extra lean ground beef
8 ounces ground pork
1 egg
1 small onion, minced
1 1/2 tablespoons dried thyme
1 tablespoon dried oregano
1/2 teaspoon salt
1/4 cup butter
1/4 cup all-purpose flour
0.75 (14 ounce) can chicken stock, diluted with equal amount of water (you can sub homemade beef broth for the chicken broth)
1/2 cup whipping cream
salt (to taste)
pepper (to taste)
cooked egg noodles
herbs, garnish (parsley, fresh herbs anything you like to add some color)

Steps:

  • In a large bowl, soak bread in milk until absorbed. Using your hands, break up bread; mix in beef and pork. Stir in egg, minced onion, thyme, oregano and salt. Form into 3/4 inch (2 cm) balls. This is often a smaller size than you think! Set aside.
  • In a pressure cooker, melt butter over medium-high heat; stir in flour until moistened. Gradually whisk in beef broth and water. Bring to a simmer. Carefully transfer meatballs to sauce.
  • Lock the lid in place and bring cooker up to full pressure over medium -high heat. Reduce to medium-low, just to maintain even pressure, and cook for 10 minutes. Remove from heat and release pressure quickly. Stir in cream and simmer until sauce is creamy and thick. Season to taste with salt and pepper. Serve over cooked egg noodles, sprinkled with garnish of choice.

Nutrition Facts : Calories 632.4, Fat 43.9, SaturatedFat 22.6, Cholesterol 235.4, Sodium 684, Carbohydrate 17, Fiber 1.9, Sugar 2.5, Protein 41.1

Related Topics