Porcupine Meatballs

(by Bonnie Lee Black)

11/2 lb. ground beef

1/2 c. bread crumbs

1 large egg

1/2 t. salt, or to taste

1/4 t. black pepper

1/2 c. uncooked white rice

1/2 c. finely chopped onion

1 large clove garlic, peeled and minced

1/4 c. finely chopped fresh parsley (optional)

1 qt. tomato juice (or V8)

Combine all ingredients (except tomato juice).

Roll into 2-in. diameter meatballs.

Place in pressure cooker. Cover with tomato juice (or V8).

Cover pot and pressure cook 10 minutes.

Turn off heat and allow pressure cooker to “calm down” before opening.

Correct seasoning and serve.

Makes about 4 servings.

(Read Cooking Under Pressure, the story that accompanies this recipe.)