PORCUPINE MEATBALLS

Ingredients

1 medium yellow onion, chopped

2 garlic cloves, minced

1 pound lean ground beef (90% lean)

½ cup long-grain white rice

1 teaspoon kosher salt

½ teaspoon freshly ground

black pepper

2 tablespoons olive oil

One 15-ounce can tomato sauce

½ cup water

1 tablespoon Worcestershire

sauce

Chopped fresh flat-leaf parsely or small fresh basil leaves for serving

(optional)

Directions

In a medium bowl, combine half of the onion, half of the garlic, the ground beef, rice, salt, and pepper and mix with your hands until the rice is evenly distributed throughout the meat; don't worry about over- mixing. Shape the mixture into 12 evenly sized meatballs, each slightly larger than a golf ball.

2 Select the Sauté setting on the Instant Pot and heat the olive oil for 1 minute. Add the remaining onion and remaining garlic and sauté for about 5 minutes, until the onion is softened. Stir in the tomato sauce, water, and Worcestershire and bring to a simmer. Place the meatballs in a single layer in the pot and spoon a little sauce over each one.

3 Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure

Cook or Manual setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pres- sure before the cooking program begins.)

When the cooking program ends, you can either perform a quick pressure release by moving the Pressure Release to Venting, or you can let the pressure release naturally and leave the pot on the Keep Warm setting for up to 10 hours.

5 Serve the meatballs with the sauce spooned on top. Garnish with

fresh herbs.