Meatballs and Rice

Total Time Prep: 15 min. Cook: 10 min.
Yield 4 servings
Test Kitchen Approved
This meatballs and rice recipe puts hot, scratch-made meatballs on your table in 25 minutes flat, thanks to your pressure cooker. It's just as quick as using frozen meatballs, but you control what goes into them.

Ingredients

  • 1 large egg, lightly beaten
  • 1/2 cup uncooked instant rice
  • 2 tablespoons finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup water
  • 1 teaspoon Worcestershire sauce
  • Optional: Hot cooked rice and chopped fresh parsley

Directions

  1. In a bowl, combine egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-1/2-in. balls. Arrange on a trivet in a 6-qt. electric pressure cooker. Combine condensed soup, water and Worcestershire sauce; pour over meatballs.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Let stand 5 minutes before serving. If desired, serve with rice and top with chopped parsley.

Nutrition Facts

1-1/4 cups: 285 calories, 9g fat (4g saturated fat), 109mg cholesterol, 848mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 25g protein.

I first made these meatballs when our children were small, and they just loved them. I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious too. —Mary Kelso, Hannibal, Missouri
Recipe Creator

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