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Texas Caviar
Porcupine Meatballs In Tomato Sauce
| By : |
I had this crazy idea of making gluten-free meatballs with rice, cooked in tomato sauce all at once. When I opened the pot and saw these porcupine meatballs, I wasn’t quite sure what to think. But they are actually quite delicious, and very fun for both kids and grown-ups alike. Another dish where we get meat, vegetables, and rice all in one pot.
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
6 sevings
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Ingredients
FOR THE MEATBALLS
- 1 lb ground beef
- 1 large egg slightly beaten
- 1/2 cup finely chopped yellow onion
- 1/3 cup Arborio rice
- 1/4 cup chopped fresh parsley
- salt and black pepper
FOR THE SAUCE
- 14.5 oz diced tomatoes
1 can undrained - 1 cup Water
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/4 tsp ground cloves
- salt and black pepper
- chopped fresh parsley for garnish (optional)
Ingredients
FOR THE MEATBALLS
FOR THE SAUCE
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Instructions
- For the meatballs: In a large bowl, combine the ground beef, egg, onion, rice, and parsley and season with salt and pepper. Mix until well combined. Shape the mixture into
8 to 10 meatballs . Place in a single layer in the Instant Pot. - For the sauce: In a medium bowl, combine the tomatoes with their juices, water, oregano, cinnamon, paprika, and cloves and season with salt and pepper. Stir to combine and pour over the meatballs.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
- Carefully transfer the meatballs to a serving bowl. Use an immersion blender to puree the sauce directly in the pot until smooth, if desired. Pour the sauce over the meatballs.
- Garnish with parsley, if desired, and serve.
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy.
Book Description:
Fully authorized by Instant Pot—brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook
Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre’s incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre’s recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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Not that great
Dumb question- is the rice cooked when adding to the meat mix?
Dawnrye, uncooked rice…Not a fan of cloves? Cut by half or use ground fennel seeds or basil. I enjoyed it per recipe next time I’ll be adding chopped onions and minced garlic into tomatoes.
It is actually pretty good….playing around with it tonight and deleting the cinnamon, for a more savory taste….chili and italian spice…
Thank you!!!
I loved the flavor (and her recipes) , but my meatballs fell apart. I may brown them first next time. I ended up using this to stuff baked bell peppers.
I didnt use the cinnamon or nutmeg just as a personal preference….think next time may cook the meatballs first used 80/20 beef. Was kinda greasy other then that tasted geat!
I doubled the recipe, and used 1 can tomatoes and 1 can tomato sauce and no water. Added a ton of spices like chipotle and garlic. Cooked for 20 mins instead of 15 to account for the double layer of meatballs. All came out perfectly. Cooked fully and the sauce was scrumptious. I didn’t get a Burn Notice, but a small area was starting to burn. 22 mins would likely have generated the “Burn”. Ended up with 23 large meatballs. Fantastic.
Didnt have all spices so just used Oregano and popped a beef stock cube in with the water . It was delicious definitely a keeper x