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Ingredients

• 3/4 pound ground beef
• 3/4 pound ground pork
• 1/2 cup uncooked long-grain white rice
• 1/2 cup finely chopped onion
• 1 large garlic clove
• 1/4 cup finely chopped parsley
• 1/2 teaspoon salt
• 1 cup water
• 3 Cups tomato sauce
• 1 tablespoon corn starch
• grated Parmesan garnish
• 2 Tablespoons coarsely chopped capers optional

Directions

1. In a large bowl, combine all he ingredients except the water, tomato sauce, and Parmesan. Roll into 17 or 18 meatballs, each about 2 inches in diameter.
2. Pour the water into the cooker. Set the meatballs side by side in the water; don’t stack them on top of each other. Pour the tomato sauce on top. Do not stir.
3. Lock the lid in place and place over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 5 minutes. Let the pressure drop naturally, about 7 minutes. Remove the lid, tilting it away from you to allow steam to escape.
4. Check for doneness by splitting open a meatball and making sure that the rice on the inside is thoroughly cooked. If not, set the lid back in place and let the meatballs steam in the residual heat for a minute or two.
5. Lift the meatballs from the pot with a slotted spoon and set on a warm platter. If the sauce is too thin for your taste, boil vigorously over high heat until reduced to the desired consistency. Alternatively, blend the cornstarch into 1 tablespoon of water and stir it in. Cook over medium-high heat, stirring frequently until the sauce thickens.
6. Pour over the meatballs and serve, topped with grated Parmesan if desired.