Porcupine Meatballs

1 1/2 pounds ground beef or a combination of 3/4 pound ground beef and 3/4 pound ground pork

1/2 cup uncooked, long grain white rice

1/2 cup finely chopped onion

1 large clove garlic, minced

1/4 cup finely chopped fresh parsley

2 Tbsp coarsely chopped capers (optional)

1/2 tsp salt or to taste

3 cups tomato sauce

1 cup water

grated Parmesan cheese for garnish (optional)

In large bowl, combine all ingredients except tomato sauce, water and Parmesan. Roll into about 18 meatballs, each about 2 inches in diameter.

Pour tomato sauce into cooker and thin by stirring in water.

Set meatballs side by side in sauce; don’t stack. (You may have to cook in two batches.)

Lock lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure and cook 5 minutes. Let pressure drop naturally, about 7 minutes.

Remove lid, tilting away from you to allow any excess steam to escape.

Check for doneness by splitting open a meatball and making sure that rice on inside is thoroughly cooked. If not, lock lid back in place and let meatballs steam in residual heat a minute or two.

Lift meatballs from pot with slotted spoon and set on warm platter. If sauce is too thin for your taste, boil vigorously over high heat until desired consistency.

Pour over meatballs and serve. Top with Parmesan, if desired.

Serves 4 to 5.