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4 from 1 vote
Porcupine Meatballs

A family favorite recipe made even quicker in the Instant Pot!

Author: Kami - NoBiggie.net
  • 1 pound ground beef
  • 1/2 cup rice uncooked
  • 1 egg beaten together
  • 1 family size can tomato soup or homemade tomato soup (recipe below)
  • 1/2 cup water
  • 1 tablespoon onion minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 32oz can tomatoes whole, peeled
  • 2 tablespoons honey raw, unfiltered
  • 1/2 teaspoon salt
To Make Homemade Tomato Soup:
  1. For homemade tomato soup, blend ingredients together in your blender.
To Cook the Meatballs on the Stovetop:
  1. Mix together the ground beef, rice, egg, minced onion, salt and pepper. 
  2. Form the mixture into meatballs (with an ice cream scoop if you'd like).

  3. Brown the meatballs in a skillet on medium high until all browned. Drain off the excess fat.

  4. Add in the tomato soup with water and simmer the meatballs for one hour until the rice is cooked.

  5. Serve warm with a vegetable on the side. 
  1. Add the uncooked prepared meatballs into the instant pot and brown the meatballs with the sauté feature until they are mostly browned on all sides.

  2. Add in the sauce and stir to coat all the meatballs in the tomato soup sauce.

  3. Place the lid onto the Instant Pot. Set the steam release valve to "seal". Press the button for "pressure cook" and set it to 25 minutes. The Instant Pot will take a few minutes to build pressure inside before the timer count down begins. 

  4. After the 25 minute cook time, let the Instant Pot naturally release pressure for another 15 minutes.

  5. Slowly remove the lid and serve warm. Enjoy! 

Recipe Notes

We like extra sauce for these meatballs, so we like to add in extra soup. There are no rules on this one.
These meatballs go great with garlic bread, a side salad or a vegetable side dish.