Pressure-Cooker Chipotle Porcupine Meatballs

Total Time Prep: 25 min. Cook: 15 min.
Yield 1 dozen
Contest Winner
Test Kitchen Approved
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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving.

Nutrition Facts

1 meatball: 144 calories, 6g fat (2g saturated fat), 39mg cholesterol, 397mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 9g protein.

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
Recipe Creator

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