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How do you make this recipe without getting a burn notice? I got it even after scraping the pot and adding more liquid so I gave up and finished cooking it in the oven.
Wow, we’re glad you were able to salvage it, at least! Here’s what Coco suggests: “This is another thick liquid recipe with tomatoes (as well as rice), which a combo that can cause burn warnings when everything isn’t dialed in just so. A couple other tips would be to make sure you don’t take too long adding the meatballs so that the liquid doesn’t evaporate, or add another quarter cup or so of water to the recipe.”
She’s made it in a Duo EVO Plus, Ultra, and Duo 60 without issue. It could be that your Viva is very touchy that way. I’ve taught classes where we use different models side-by-side and I’ve noticed some are a lot more finicky than others.
If you double the recipe, do you need to change the cooking time?
Hi Joan, here’s what Coco, creator of this recipe, says : “Since the meatballs won’t fit in the pot in an even layer when the recipe is doubled, it’s trickier to get them cooked evenly, and to have them keep their shape. I’d recommend doing the recipe as written, in two batches (you can save time by doing a double batch of sauce first).
Alternately, you could also try the pot-in-pot method for a double batch. I often use stackable pans for things such as stuffed cabbage rolls, cakes, and foods that tend to stick or burn. If you wanted to go this route, I’d put together a double batch of the sauce, divide it up evenly between two stackable pans (like these: https://www.amazon.com/ekovana-Stackable-Stainless-Pressure-Steamer/dp/B01M130JJL/ ) and cook the meatballs for 30 minutes with a 10 minute pressure release, with 1 1/2 cups of water in the bottom of the pot.”
For those getting the Burn message: Did you turn off the “Saute” function before pressurizing?
I remember eating this in elementary school lunch.
Family loves this. Have made several changes to it though I use broth in the sauce instead of water and spice up the meatballs adding oregano cayenne finely diced peppers (hot or sweet) whatever I feel like or have spare as well as fresh mushrooms halved in the sauce.
Do you know if I can I make them with brown rice?
Since the cooking time and liquid needed for brown rice is different, I’d discourage you from using brown rice in this recipe. I’m afraid the sauce would burn, or the meatballs would fall apart by the time the rice was fully cooked. You could try increasing the liquid and cooking time, but I can’t say how much. Hope that helps.
This is one of my favorite meals remember my mom making this when I was a kidthanks for the reminder
Also got a burn notice. Finished it off in the oven. Flavors were good. But sad it did not work in pressure cooker.
Sorry to hear about your burn warning. May I ask what model of IP you have?
A trip down memory lane! My mom used to make these (1960’s) with her stovetop pressure cooker. We knew that the noise it made meant something good for dinner. The meatballs do have a loose texture, but that is their nature. I added some green pepper to the sauce and served with a sprinkle of Parmesan cheese. My husband wanted to lick the plate.
I have made this before and they are delicious and so easy. I also add some mixed vegetables in the sauce (eg carrots, beans, corn) and then this makes a full meal.
Not enough liquid in instant pot recipe. I followed the recipe exactly and got burn notice. After soaking and scraping burn from inner pot, I foolishly tried again with the same disaster result. Moreover the meatballs fell apart into a hamburger rice soup that I finished in oven. Very disappointing recipe.
I’m sorry to hear this recipe gave you issues not once, but twice. May I ask what model Instant Pot you have? And what capacity? I find the Luxe is touchier with the burns/burn warnings than other models.
Another question–were you able to salvage your result into soup?
I have loved these all my life. My mom used to make them in side of green peppers, they were tough because they would steam inside the pepper. I cut up peppers and drop them on top of the meatballs. Serve with more rice and a tossed salad. Yummm
Wow, Kari, my mom made stuffed peppers, too–I never noticed these porcupine meatballs are essentially stuffed peppers with no peppers! Love how you deconstructed this your own way and kept your mom’s legacy going.
I haven’t made these yet but plan to tonight. with stirring the tomato sauce and everything together, won’t I get a burn notice? This will be my first tomato sauce recipe.
What size and model of IP do you have? If it’s a 6-quart, you should be fine. A reader who commented below did get a burn warning with her 8-quart.
I’ve found some newer IP models are much more finicky (the Ultra, the Lux) about giving burn warnings. The Duo isn’t quite as touchy.
I hope it all comes together for you, Stephanie! Just keep pressing on.
Awesome & easy to make . Needs a bit more no calorie brown sugar
Fabulous and easy! Had all ingredients in my pantry.
Delicious! I did not brown the meatballs first (just how we make them) and they came out perfectly.
This recipe tasted just like what we used to have when we were kids in the 1950-60s! Mom used the recipe from her Betty Crocker cookbook, and she made it in her pressure cooker so it was quick and easy.
Thank you for reviving such good memories; my kids and grandkids love it too!
I have a question. When you say ‘tomato sauce’ what is this? Tomato puree? Passata? Pasya sauce? In Australia we call ketchup, tomato sauce so its confusing for me.
Ooh, Leah, good question! Tomato sauce is a pureed, canned sauce that Americans use as an ingredient more than as a sauce, per se. It’s cooked, whereas passata isn’t, plus it’s slightly thicker than passata. I’d say you could use passata, but you’ll need to bump up the seasonings a bit, plus let the sauce cook down more. Or try a mix of half ketchup and half passata. Good luck!
I actually have this recipe in a set of recipe cards I got when I got married in 1974.
I’m not so sure all recipes are adaptable for the instant pot. But I am going to give it a try .
Another thing is I brown all meats on saute
before cooking in my instant pot. I believe browning gives it a better flavor and not just boiling my meat. If your meatballs)or any meat) sticks then it is simply not ready to turn. It just needs to cook longer. This is true on the stovetop also.
These turned out perfectly!! Thank you!
Followed the steps and perfect result. I will be saving this for future! I substituted tomato sauce with tomato paste (13oz water +3 tbs of paste) as I didn’t have sauce on hand. Everything worked well. This was my second time using the IP and loving it so far!