"Porcupine Meatballs and Orange Gravy"

By RoketJSquerl

Ingredients

• 2 pounds lean ground beef
• 1 cup uncooked white rice (see footnote)
• 4 tablespoons all-purpose flour
• 1 small white onion, chopped fine
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 4 cans condensed tomato soup
• 2 1/2 soup cans of water

Details

Servings 1
Adapted from ipinnedit.com

Preparation

Step 1

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.)

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.