Name: Instant Pot Porcupine Meatballs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 tbsp oil; 1 medium yellow onion; 2 cloves garlic; 15 oz tomato sauce; ½ cup water; 1 tbsp Worcestershire sauce; 1 lb Ground Beef; ½ cup long grain rice; 1 tsp salt; ½ tsp ground black pepper

Instant Pot porcupine meatballs are a delightful twist on traditional meatballs, combining the savory flavor of ground beef with the texture of long grain rice. This dish is perfect for a hearty meal that is both easy and quick to prepare.

Photos of Instant Pot Porcupine Meatballs Recipe

Most of the ingredients for this recipe are commonly found in your pantry, but you might need to pick up long grain rice and Worcestershire sauce if you don't already have them. Worcestershire sauce adds a unique savory depth to the dish, so it's worth grabbing a bottle if you don't have it.

Ingredients for Instant Pot Porcupine Meatballs

Oil: Used for sautéing the onions and garlic to kickstart the flavors.

Yellow onion: Adds sweetness and depth to the dish.

Garlic: Enhances the aroma and taste of the meatballs.

Tomato sauce: Forms the base of the sauce, bringing a rich tomato flavor.

Water: Helps to thin the sauce and cook the rice.

Worcestershire sauce: Adds a unique umami flavor to the dish.

Ground beef: The main protein, providing a hearty base for the meatballs.

Long grain rice: Gives the meatballs their characteristic texture and helps bind them together.

Salt: Enhances all the flavors in the dish.

Ground black pepper: Adds a touch of heat and seasoning.

One reader, Harrison Goff says:

This recipe is a game-changer! The meatballs are tender and flavorful, and the Instant Pot makes it so easy. Perfect for a quick, delicious weeknight dinner.

Harrison Goff

Techniques Required for Making Instant Pot Porcupine Meatballs

How to sauté: Heat oil in the pressure cooker using the sauté program, then cook the onions and garlic until softened and translucent. How to make meatballs: Combine ground beef, rice, salt, pepper, and chopped onions and garlic, then roll the mixture into ping-pong ball-sized meatballs. How to use a pressure cooker: Set the pressure regulator to the sealing position, select the manual program, and set the time to 15 minutes at high pressure. Perform a quick pressure release or let the pot depressurize naturally before opening.

How To Make Instant Pot Porcupine Meatballs

Porcupine meatballs take their name from the rice grains mixed in and poking out when they cook. This instant pot version is done in 30 minutes.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

2tbspoil,(olive oil or vegetable oil)
1medium yellow onion,chopped, reserve half
2clovesgarlic,minced, reserve half
15oztomato sauce,(1 can)
½cupwater
1tbspworcestershire sauce
1lbground beef,(85% lean)
½cuplong grain rice
1tspsalt
½tspground black pepper

Instructions

Select the “Sauté” program on the pressure cooker and add the oil to the pot. (If using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté for about 5 minutes, until the onions are softened and translucent.
Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer.
While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs.
Gently place the meatballs into the pot in a single layer. Spoon a little bit of sauce over the top of each one.
Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 15 minutes at High pressure. (For stovetop pressure cookers, cook at High pressure for 12 minutes.) It will take about 10 minutes for the pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time the pressure cooker is sealed to the finished dish is about 25 minutes.
Perform either a quick pressure release by moving the vent from “Sealing” to “Venting,” or let the pot depressurize naturally, then open it when ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)

Nutrition

Calories: 477.10kcal
Fat: 30.20g
Saturated Fat: 9.21g
Trans Fat: 1.37g
Monounsaturated Fat: 14.56g
Polyunsaturated Fat: 2.74g
Carbohydrates: 28.21g
Fiber: 2.47g
Sugar: 5.42g
Protein: 22.82g
Cholesterol: 80.51mg
Sodium: 727.87mg
Calcium: 57.58mg
Potassium: 732.52mg
Iron: 3.74mg
Vitamin A: 28.21µg
Vitamin C: 10.50mg

Crucial Technique for Perfecting Instant Pot Porcupine Meatballs

To ensure your meatballs hold their shape and don't fall apart during cooking, chill the meatball mixture in the refrigerator for about 15-20 minutes before forming them. This helps the rice absorb some moisture and makes the mixture firmer and easier to handle.

Time-Saving Tips for Preparing This Recipe

Pre-chop ingredients: Chop the onion and garlic in advance and store them in the fridge to save time during cooking.

Use pre-made sauce: Substitute homemade tomato sauce with a high-quality store-bought version to cut down on preparation time.

Batch meatballs: Form the meatballs ahead of time and freeze them. This way, you can just drop them into the Instant Pot when ready to cook.

Quick release: Opt for the quick pressure release method to save time on waiting for the pressure cooker to depressurize naturally.

Substitute Ingredients For Instant Pot Porcupine Meatballs Recipe

2 tbsp oil - Substitute with butter: Butter can provide a richer flavor and a similar cooking medium.
1 medium yellow onion - Substitute with shallots: Shallots offer a milder, sweeter taste that can complement the dish well.
2 cloves garlic - Substitute with 1/2 tsp garlic powder: Garlic powder can provide a similar flavor profile in a more convenient form.
15 oz tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can offer a similar texture and flavor, though you may need to adjust seasoning.
½ cup water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.
1 tbsp worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it is slightly saltier.
1 lb ground beef - Substitute with ground turkey: Ground turkey is a leaner option that can still provide a similar texture and flavor.
½ cup long grain rice - Substitute with quinoa: Quinoa can offer a similar texture and is a nutritious alternative.
1 tsp salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.
½ tsp ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

Presentation Ideas for Instant Pot Meatballs

Serve smaller portion sizes: Form the porcupine meatballs into slightly smaller, bite-sized portions to create an elegant presentation.
Use decoration: Garnish the plate with finely chopped fresh parsley and a drizzle of extra virgin olive oil for a touch of color and sophistication.
Plate arrangement: Place the meatballs in a circular pattern on a white porcelain plate, leaving space in the center for visual appeal.
Sauce presentation: Spoon the tomato sauce artfully around the meatballs, ensuring it doesn’t overwhelm the dish but adds a vibrant splash of color.
Texture contrast: Add a small side of crispy fried onions or parmesan crisps to provide a contrasting texture to the tender meatballs.
Height and dimension: Stack the meatballs slightly to give the dish height and dimension, making it visually more appealing.
Fresh elements: Include a small microgreens salad with a light lemon vinaigrette on the side to add freshness and balance to the rich flavors.
Finishing touch: Lightly dust the plate with smoked paprika or grated parmesan for an extra layer of flavor and a professional finish.

Essential Tools for Making Porcupine Meatballs in an Instant Pot

Pressure cooker: Used to cook the meatballs quickly under high pressure, ensuring they are tender and flavorful.
Sauté function: A feature on the pressure cooker that allows you to sauté onions and garlic directly in the pot.
Stovetop pressure cooker: An alternative to an electric pressure cooker, used for cooking the meatballs on a stovetop.
Mixing bowl: Used to combine the ground beef, rice, salt, pepper, onions, and garlic to form the meatballs.
Measuring spoons: Used to measure out the oil, Worcestershire sauce, salt, and pepper accurately.
Measuring cup: Used to measure the tomato sauce and water.
Knife: Used to chop the onions and garlic.
Cutting board: Provides a safe surface for chopping the onions and garlic.
Wooden spoon: Used for stirring the ingredients in the pressure cooker.
Tongs: Used to gently place the meatballs into the pot and to remove them once cooked.
Lid: The lid of the pressure cooker, essential for sealing the pot and building up pressure.
Pressure regulator: A component of the pressure cooker that controls the pressure inside the pot.
Timer: Used to keep track of the cooking time once the pressure cooker is sealed.

Storage and Freezing Instructions for Porcupine Meatballs

Let the meatballs cool completely before storing or freezing.
For storing in the refrigerator, place the cooled meatballs in an airtight container along with the tomato sauce. They will keep well for up to 4 days in the fridge.
If you want to freeze the meatballs:
- Place the cooled meatballs on a baking sheet lined with parchment paper, making sure they aren't touching each other.
- Put the baking sheet in the freezer for about 2 hours, or until the meatballs are frozen solid.
- Transfer the frozen meatballs to a freezer-safe container or a resealable plastic bag. Pour the cooled tomato sauce over the meatballs, making sure they are well-coated.
- Label the container or bag with the date and contents, then place it back in the freezer.
Frozen instant pot porcupine meatballs will keep well for up to 3 months.
To reheat, simply thaw the meatballs and sauce in the refrigerator overnight, then heat them gently in a covered saucepan or in the microwave until warmed through.
If you want to reheat the frozen meatballs directly, place them in a covered saucepan or in the instant pot with the sauce, and heat them over low heat until they are warmed through and the sauce is bubbling. This may take a bit longer than reheating thawed meatballs.

How to Reheat Leftover Porcupine Meatballs

The best way to reheat leftover instant pot porcupine meatballs is in the microwave. Place the desired number of meatballs in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. The damp paper towel will help keep the meatballs moist and prevent them from drying out.
Another great option is to reheat the porcupine meatballs in a skillet on the stovetop. Add a splash of water or broth to the pan, then add the meatballs. Cover the skillet with a lid and heat over medium-low heat, stirring occasionally, until the meatballs are heated through and the sauce is bubbling. This method will help the meatballs absorb more flavor from the sauce.
If you have a bit more time, you can reheat the porcupine meatballs in the oven. Preheat the oven to 350°F (175°C). Place the meatballs in an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until heated through. This method will help the meatballs retain their shape and texture.
For a quick and easy lunch, slice the leftover porcupine meatballs in half and place them on a hoagie roll with some melted cheese and extra tomato sauce. Broil in the oven for a few minutes until the cheese is melted and bubbly.
If you have a lot of leftover porcupine meatballs, you can freeze them for later. Place the meatballs and sauce in a freezer-safe container and freeze for up to 3 months. To reheat, thaw the meatballs in the refrigerator overnight, then reheat using one of the methods above.

Interesting Trivia About Porcupine Meatballs

A random fact about this recipe is that porcupine meatballs get their name from the way the rice sticks out of the meatballs after cooking, resembling the quills of a porcupine.

Is Making Porcupine Meatballs in an Instant Pot Cost-Effective?

This instant pot porcupine meatballs recipe is quite cost-effective for a household. Using ground beef, long grain rice, and basic pantry staples like onions, garlic, and tomato sauce, the overall cost remains low. The use of an instant pot also saves time and energy. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $12-$15 USD.

Are Porcupine Meatballs Healthy or Unhealthy?

The instant pot porcupine meatballs recipe, while comforting and flavorful, has some aspects that could be improved to make it a healthier dish. The recipe relies on ground beef, which is high in saturated fat, and the addition of white rice adds simple carbohydrates without much nutritional value. However, the inclusion of onions and garlic provides some beneficial nutrients and flavor.

To make this recipe healthier:

Swap ground beef for lean ground turkey or chicken to reduce saturated fat content
Replace white rice with brown rice or quinoa for added fiber and nutrients
Increase the amount of onions and garlic for more flavor and health benefits
Add diced vegetables like carrots, celery, or bell peppers to the meatball mixture for extra nutrients and texture
Use low-sodium tomato sauce and worcestershire sauce to reduce overall sodium content
Experiment with herbs and spices like parsley, basil, or red pepper flakes to enhance flavor without relying on salt

Editor's Opinion on Instant Pot Porcupine Meatballs

This recipe for Instant Pot porcupine meatballs is a delightful blend of simplicity and flavor. The use of long grain rice within the meatballs adds a unique texture, while the tomato sauce and Worcestershire sauce provide a rich, savory base. Sautéing the onions and garlic first enhances the depth of flavor. The pressure cooker method ensures the meatballs are tender and cooked evenly in a fraction of the time. Overall, it's a convenient and tasty dish perfect for a weeknight dinner.

Enhance Your Instant Pot Porcupine Meatballs Recipe with These Unique Side Dishes:

Garlic Mashed Potatoes: Garlic Mashed Potatoes: Imagine the creamy, buttery goodness of mashed potatoes infused with the aromatic essence of garlic. This side dish will perfectly complement the savory porcupine meatballs, creating a harmonious blend of flavors that will leave your taste buds dancing.

Roasted Brussels Sprouts with Balsamic Glaze: Roasted Brussels Sprouts with Balsamic Glaze: These brussels sprouts are roasted to perfection, bringing out their natural sweetness and crispiness. A drizzle of balsamic glaze adds a tangy twist, making them an irresistible companion to the hearty meatballs.

Cranberry Almond Quinoa Salad: Cranberry Almond Quinoa Salad: This vibrant quinoa salad is a delightful mix of textures and flavors. The tartness of cranberries and the crunch of almonds provide a refreshing contrast to the rich meatballs, making each bite a delightful experience.

Creamy Spinach and Artichoke Dip: Creamy Spinach and Artichoke Dip: Serve this luscious spinach and artichoke dip alongside your meatballs for a decadent treat. The creamy texture and savory flavors will add an extra layer of indulgence to your meal.

Honey Glazed Carrots: Honey Glazed Carrots: These carrots are cooked to tender perfection and coated in a sweet honey glaze. The natural sweetness of the carrots pairs wonderfully with the savory meatballs, creating a balanced and satisfying dish.

Similar Recipes to Try If You Enjoy Porcupine Meatballs

Stuffed Bell Peppers: Imagine vibrant bell peppers filled with a savory mix of ground beef, rice, and tomato sauce. Baked to perfection, these peppers are a delightful main course that brings a burst of color and flavor to your table.

Swedish Meatballs: Transport yourself to Scandinavia with these tender meatballs bathed in a creamy gravy. Serve them over a bed of mashed potatoes or egg noodles for a comforting and hearty meal.

Italian Meatball Soup: Warm up with a bowl of this hearty soup featuring succulent meatballs, vegetables, and pasta. It's a perfect blend of flavors that will make you feel cozy and satisfied.

Cabbage Rolls: Delight in these classic cabbage rolls stuffed with a flavorful mixture of ground meat, rice, and spices. Simmered in a rich tomato sauce, they are a comforting and delicious meal.

Beef And Rice Stuffed Zucchini: Enjoy a twist on stuffed vegetables with these zucchini boats filled with a savory blend of ground beef, rice, and herbs. Baked until tender, they make a delightful and nutritious main course.

Appetizer and Dessert Pairings for Instant Pot Porcupine Meatballs

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful way to start any meal. Imagine tender mushroom caps filled with a savory mixture of cream cheese, garlic, and herbs. The creamy filling contrasts beautifully with the earthy flavor of the mushrooms. A touch of parmesan cheese on top adds a crispy, golden finish. These bite-sized treats are perfect for whetting your appetite and setting the stage for the main course.

Bruschetta: Bruschetta is a classic Italian starter that never fails to impress. Picture slices of toasted baguette topped with a vibrant mix of diced tomatoes, basil, and garlic. A drizzle of extra virgin olive oil and a sprinkle of sea salt bring out the fresh flavors. The crunch of the bread combined with the juicy, aromatic topping makes for a delightful contrast in textures and tastes, making it an ideal prelude to your main course.

Desserts:

Chocolate Lava Cake: Imagine a decadent chocolate lava cake with a molten center that oozes rich, velvety chocolate with every bite. Serve it warm, paired with a scoop of vanilla ice cream that slowly melts over the top, creating a delightful contrast of hot and cold. Garnish with a sprinkle of powdered sugar and a few fresh raspberries for a touch of tartness. This dessert is perfect for those who crave an indulgent, gooey treat that feels like a warm hug in every mouthful.

Lemon Meringue Pie: Envision a tangy lemon meringue pie with a crisp, buttery crust that crumbles perfectly with each forkful. The lemon curd filling is zesty and smooth, offering a refreshing burst of citrus flavor. Topped with a cloud of meringue that is lightly toasted to a golden brown, this dessert is a harmonious blend of sweet and tart. Serve it chilled, and let the layers of texture and flavor dance on your palate, making it an ideal finish to any meal.

Why trust this Instant Pot Porcupine Meatballs Recipe:

This instant pot porcupine meatballs recipe is a trusted favorite because it combines the convenience of an Instant Pot with the rich flavors of tomato sauce and Worcestershire sauce. The ground beef and long grain rice create a hearty, satisfying meal, while the sautéed onions and garlic add depth and aroma. Perfectly cooked under pressure, these meatballs are tender and flavorful, making it an ideal dish for busy weeknights or family gatherings.

Want to share your experience making Instant Pot Porcupine Meatballs or have any tips to perfect this recipe? Join the discussion in the Recipe Sharing forum!

FAQ:

Can I use a different type of meat for the meatballs?

Absolutely! You can substitute ground beef with ground turkey, chicken, or even pork. Just keep in mind that the cooking time might vary slightly depending on the type of meat you use.

Do I need to rinse the rice before adding it to the meat mixture?

It's not necessary to rinse the rice for this recipe. The rice will cook perfectly inside the meatballs without rinsing.

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs ahead of time and store them in the fridge for up to 24 hours before cooking. You can also freeze them for longer storage and cook them directly from frozen, just add a few extra minutes to the cooking time.

What can I serve with these porcupine meatballs?

These meatballs go great with mashed potatoes, steamed vegetables, or a simple side salad. You can also serve them over pasta or rice for a more filling meal.

How do I store and reheat leftovers?

Store any leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave or warm them up on the stovetop in a saucepan over low heat until heated through.