Pressure-Cooker Chipotle Porcupine Meatballs


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  • Total Time

    Prep: 25 min. Cook: 15 min.

  • Makes

    1 dozen

  • 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

  • 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.
  • 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.
  • Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving.
  • Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.
  • Nutrition Facts

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