Porcupine Meatballs and Orange Gravy

Porcupine Meatballs and Orange Gravy is a sauce that serves 8. For $1.95 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 357 calories, 29g of protein, and 7g of fat per serving. 196 people were glad they tried this recipe. This recipe from Pressure Cooking Today requires white onion, flour, ground pepper, and white rice. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 75%, this dish is good. Similar recipes include Porcupine Meatballs, Porcupine Meatballs for 2, and Porcupine Meatballs.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place ground beef into large mixing bowl. Add chopped onion, rice, flour, salt, and pepper. Using your hands, gently mix ingredients together taking care not to overwork the meat. Form meat mixture into walnut-size balls, again not packing the mixture too tightly.In a pressure cooker pot, add 4 cans of tomato soup and 2 1/2 soup cans of water and bring to a rolling boil over medium-high heat. Use a wire whisk to stir soup and water together until no lumps remain. Carefully add meatballs to pot. Seal pressure cooker with lid, increase heat to high, and allow pressure cooker to heat until the steam indicator pops up. Turn heat to medium or medium-low and place the regulator over steam pipe.Cook meatballs for 25 minutes while maintaining a steady but slow rocking of the regulator. After 25 minutes, remove pressure cooker from heat and allow the pressure to drop on its own before opening lid. This will take approximately 15-20 minutes. (Allowing the pressure to drop slowly allows meatballs to continue to cook while increasing their tenderness.)Once steam indicator has dropped, carefully remove lid taking care of the steam. Using a slotted spoon, remove meatballs to a large serving bowl and keep warm.Taste the orange gravy remaining in the pot and season to taste with additional salt and pepper. Stir in a bit of hot water if the gravy is too thick. Pour orange gravy into separate serving bowl.

 

Step by step:

1. Place ground beef into large mixing bowl.

2. Add chopped onion, rice, flour, salt, and pepper. Using your hands, gently mix ingredients together taking care not to overwork the meat. Form meat mixture into walnut-size balls, again not packing the mixture too tightly.In a pressure cooker pot, add 4 cans of tomato soup and 2 1/2 soup cans of water and bring to a rolling boil over medium-high heat. Use a wire whisk to stir soup and water together until no lumps remain. Carefully add meatballs to pot. Seal pressure cooker with lid, increase heat to high, and allow pressure cooker to heat until the steam indicator pops up. Turn heat to medium or medium-low and place the regulator over steam pipe.Cook meatballs for 25 minutes while maintaining a steady but slow rocking of the regulator. After 25 minutes, remove pressure cooker from heat and allow the pressure to drop on its own before opening lid. This will take approximately 15-20 minutes. (Allowing the pressure to drop slowly allows meatballs to continue to cook while increasing their tenderness.)Once steam indicator has dropped, carefully remove lid taking care of the steam. Using a slotted spoon, remove meatballs to a large serving bowl and keep warm.Taste the orange gravy remaining in the pot and season to taste with additional salt and pepper. Stir in a bit of hot water if the gravy is too thick.

3. Pour orange gravy into separate serving bowl.

Nutrition Information:

covered percent of daily need