Emily,
We are waiting anxiously for the recipe.
We are waiting anxiously for the recipe.
Porcupine Balls
- Thread starter allen wranch
- Start date
Oh yummy!! My MIL makes these - was my hubby's favorite meal when he was a kid
Here is the much anticipated recipe!
I'll give you the original one and then tell you about our alterations.
I think the recipe I have was copied from my MIL's old Better Homes & Gardens cookbook, but it's not in my newer one so I'm not positive.
Porcupine Meat Balls
1 1/2 pounds ground beef
1/2 cup rice
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped onion
1 10 1/2- or 11-ounce can condesnsed tomato soup
1/2 cup water
Combine meat, rice, salt, pepper, and onion. Shape in small balls. Blend soup and water, heat in your pressure pan until the mixture begins to simmer. (I usually whisk it at this point, to prevent scalding on the bottom of the pan) Add the meat balls. Cook at 15 pounds pressure for 10 minutes. Allow the pressure to go down normally.
Makes 4 to 6 servings.
Alterations: When we make this dish, we use at least double the amount of rice, usually more. We increase the pepper - closer to 1 or 1/2 tablespoon. We also increase the chopped onion. 1 cup would probably be yummy (We couldn't really taste the onion this last time and I used 1/2 cup). I also use way more liquid than the recipe calls for - partially because of the increase in rice, partially becuase we like the sauce. I used 2 cans of soup and about 5 canfulls of water last time. We also are both impatient and I don't think have ever "let the pressure go down normally." Shhh! Don't tell!
Do whatever you're comfortable with. I don't want to be responsible for anyone's trip to the ER for pressure cooker burns.
Enjoy!
I think the recipe I have was copied from my MIL's old Better Homes & Gardens cookbook, but it's not in my newer one so I'm not positive.
Porcupine Meat Balls
1 1/2 pounds ground beef
1/2 cup rice
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped onion
1 10 1/2- or 11-ounce can condesnsed tomato soup
1/2 cup water
Combine meat, rice, salt, pepper, and onion. Shape in small balls. Blend soup and water, heat in your pressure pan until the mixture begins to simmer. (I usually whisk it at this point, to prevent scalding on the bottom of the pan) Add the meat balls. Cook at 15 pounds pressure for 10 minutes. Allow the pressure to go down normally.
Makes 4 to 6 servings.
Alterations: When we make this dish, we use at least double the amount of rice, usually more. We increase the pepper - closer to 1 or 1/2 tablespoon. We also increase the chopped onion. 1 cup would probably be yummy (We couldn't really taste the onion this last time and I used 1/2 cup). I also use way more liquid than the recipe calls for - partially because of the increase in rice, partially becuase we like the sauce. I used 2 cans of soup and about 5 canfulls of water last time. We also are both impatient and I don't think have ever "let the pressure go down normally." Shhh! Don't tell!
Enjoy!
Oh my gosh, my mom made those all the time. I have never heard of anyone else making them. Hmm, now I want to make them.
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