Porcupine Meatballs in Mushroom Sauce

Remember this recipe from the 70’s?  I modified the classic recipe from a 1974 Presto pressure cooker recipe and instruction book because my husband isn’t a canned tomato soup fan. 

I have a 6 quart pressure cooker, although the book says the recipes were tested in a 4 quart cooker too.  The one in the picture is my old aluminum one...probably from 1974 too!
My husband really, really likes these, and they are so easy…and fast.  No browning, so the rice pops out of the meatballs, and the gravy is ready too.  I served them with that 70’s vegetable, frozen peas and carrots.

Porcupine Meatballs in Mushroom Sauce

  1 1/2    pounds  ground beef

     1/2    cup raw rice

  1           teaspoon  salt

     1/2    teaspoon  pepper

  1           tablespoon  onion -- minced

  1           can  mushroom soup, condensed

     1/2    cup  beef broth

Combine meat, rice, salt, pepper and onion.  Shape into small balls. (I made 18).

Heat soup and broth in the pressure cooker.  Drop meatballs in the soup mixture.

Close the cover securely.  Place pressure regulator on vent pipe, bring to pressure (15#), reduce heat, and cook 10 minutes with pressure regulator rocking slowly.

Let pressure drop of its own accord, 10-15 minutes.

Can substitute tomato soup for mushroom soup.

Serves 6

 Adapted from "Presto"