Thursday, July 17, 2008

Meatballs and Orange Gravy

The only meatballs I really like. They are delicious!

Two handfuls of white rice
4 T. flour
1 t. salt
1/2 t. pepper
2 T. minced onion
1 lb. lean ground beef
Two cans tomato soup
Scant two soup cans of water

Mix rice, flour and seasonings together in large bowl. Add ground beef and mix with your hands. Form into balls about the size of walnuts. Try not to overmix or pack the meat together too tightly or else you end up with hard and chewy meatballs.
Put the soup and the water in the pressure cooker over high heat. After soup boils, carefully drop meatballs into pot. Make sure the meatballs are covered with soup and distributed evenly in pot. Immediately cover with the lid and lock into place. When the steam thing pops up, put the rocking thing on the lid. When the rocking becomes consistent, turn heat to medium or medium high and cook for 20 minutes. (You want the rocking to be gentle.) After 20 minutes turn the heat off but don't open the lid. Let the meat rest until the steam indicator drops down. You can speed up the process by putting the pot under running hot water in the sink after the 20 minutes of cooking, and that will make the steam indicator drop faster, but I prefer to let it sit because it makes the meatballs more tender.

Voila! You have meatballs and instant gravy. The gravy is excellent over mashed potatoes.

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