1 large egg, lightly beaten
1/2 cup uncooked instant rice
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 teaspoon Worcestershire sauce
Optional: hot cooked rice and chopped fresh parsley
1. In a bowl, combine egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Arrange on a trivet in a 6-qt. electric pressure cooker. Combine soup, water and Worcestershire sauce; pour over meatballs.
2. Lock lid; close pressure release valve. Adjust to pressure cook on high for 10 minutes. Quick release pressure. Let stand 5 minutes before serving. If desired, serve with rice and top with chopped parsley.
Five Star Recipe
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 4 servings.
Nutrition Facts
1-1/4 cups: 285 calories, 9g fat (4g saturated fat), 109mg cholesterol, 848mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 25g protein.