Porcupine Meatballs

Mark Priestley

1 1/2 pounds ground beef
1/2 cup uncooked long-grain white rice
1 small onion, finely chopped
1 large clove garlic, minced
1/2 cup fresh parsley, finely chopped
2 tablespoons salt cured capers, coarsely chopped
1/4 teaspoon salt, to taste
3 cups tomato sauce
1 cup of water

In a large bowl, combine all ingredients except the tomato sauce and water.  Roll into ~18 meatballs, each 2 inches in diameter. 

In a pressure cooker pot, place the meatballs, be careful not to stack them.  Pour tomato sauce and water on top of the meatballs.  Lock the lid and place on high heat and bring to high pressure.  Adjust the heat to maintain high pressure and cook for 5 minutes.  Let the pressure drop naturally, about 7 minutes.  

Tip: if you don't have a pressure cooker, bring the meatballs and sauce to a simmer.  Once they start bubbling, transfer to the oven and cook for 1 hour covered.  


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