PORCUPINE MEATBALLS IN TOMATO SAUCE

1 tablespoon dehydrated onions
1 tablespoon dried parsley flakes
1/2 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup uncooked rice
1 pound ground beef
2 cups tomato juice

In large bowl mix all ingredients except juice; set aside.

In open 4-quart pressure cooker bring juice to boil.

With hands dipped in cold water or with 2 tablespoons, shape meat mixture in 1 1/2-inch balls. Drop into tomato juice; bring to boil.

Close cover securely. Place pressure gauge on vent pipe. Place cooker over medium heat; bring to 15 pounds pressure (when gauge starts to rock or jiggle). Cook 10 minutes, adjusting heat to maintain slow, steady rocking motion of gauge. Remove from heat; cool cooker at once following manufacturer’s directions. When pressure is down, remove cover.

Serve meatballs with crisp-tender steamed green vegetables and crusty hot bread.

Makes 4 servings
From: Recipelink.com
Source: Woman's Day magazine, January 23, 1979