Ingredients
1 large egg, lightly beaten1/2 cup uncooked instant rice2 tablespoons finely chopped onion1 tablespoon minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper1 pound lean ground beef (90% lean)1 can (10-3/4 ounces) condensed tomato soup, undiluted1 cup water1 teaspoon Worcestershire sauceOptional: Hot cooked rice and chopped fresh parsley
Preparation
In a bowl, combine egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix lightly but thoroughly. 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.
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.
