Ingredients:

  • 1 lb ground beef
  • 1/2 cup uncooked long-grain white rice
  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup yellow onion, finely diced
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 can (10.5 oz) condensed tomato soup
  • 1/2 cup water

Instructions:

  1. In a large mixing bowl, combine the ground beef, uncooked rice, beaten egg, milk, diced onion, and seasonings.
  2. Mix by hand or with a fork until just combined; do not overwork the meat to avoid a rubbery texture.
  3. Scoop and roll the mixture into approximately 18-24 meatballs, each about 1 inch in diameter.
  4. Pour the condensed tomato soup and water into the Instant Pot liner and whisk until smooth.
  5. Gently nestle the meatballs into the liquid, ensuring they are not crowded too tightly to allow for rice expansion.
  6. Secure the lid, set the valve to 'Sealing', and select the Manual/Pressure Cook setting for 20 minutes.