Let me start by clarifying that no porcupines were harmed in the making of these meatballs! They get their nickname from how the rice sticks out of the meatballs like porcupine quills. The rice both binds and bulks up these balls keeping them super moist and tender. I season them with fresh basil, garlic and Italian seasonings. Feel free to add some parmesan to the mix. I like to serve them over rice with some veggies and avocado or shredded cheese.
Instant Pot Porcupine Meatballs
Description
Let me start by clarifying that no porcupines were harmed in the making of these meatballs! They get their nickname from how the rice sticks out of the meatballs like porcupine quills. The rice both binds and bulks up these balls keeping them super moist and tender. I season them with fresh basil, garlic and Italian seasonings. Feel free to add some parmesan to the mix. I like to serve them over rice with some veggies and avocado or shredded cheese.
Ingredients
1 lb ground beef or chicken
1/2 cup long grain rice, rinsed
2 cloves of garlic, divided
1 teaspoon Italian seasoning
1 tablespoon chopped basil
1/4–1/2 teaspoon red pepper flakes
1 egg
1 teaspoon salt
pepper to taste
1/2 onion, diced
2 tablespoons olive oil
1– 28 jar of marinara sauce
Instructions
- Combine all the ingredients for the meatballs in a large bowl. Gently mix until just combined (dont overmix or the meatballs will be tough) and form into 12 balls. Set aside.
- Heat the instant pot to sauce function and add the evoo. Sauce the onions and garlic for a few minutes and add the marinara sauce.
- Place the meatballs in a single layer. Cover and set to pressure cook for 15 minutes.
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