Porcupine Meatballs were a completely new concept to me when Steve first made them for me while we were dating. We were having some friends over for dinner and he really wanted to make this for dinner. I had an apartment in Spokane, while he had one just outside of town in Cheney where he was attending Eastern Washington University. He started the meatballs in the crock pot at my apartment, went to get our friends, and then took them home again afterwards. Amazing the memories that can be tied up in one food item.
1 1/2 lbs hamburger
1/2 tsp salt
1/2 tsp pepper
2 tsp onion powder
1 cup uncooked rice
1 tbsp worcestershire sauce
2 cans tomato soup
1 can water
Mix raw hamburger, salt, pepper, rice, onion and worcestershire with hands; roll into 1" balls. Place in pressure cooker with about a 1/2" space in between the meatballs, to allow for heat flow. Combine tomato soup and water and pour over meatballs. Cook at pressure for 20 minutes. Allow pressure to come down on its own and serve hot over mashed potatoes.
Note: these can be made in the crock pot, cooking on low for 4 hours, but the meatballs won't hold their shape as well and end up rather on the mushy side.
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