Reviewed: Jan. 4, 2012

My Mom made these when my brother & I were kids, we loved 'em'. She always added potatoes right with the meatballs and they cooked together, yum! I made these for my three boys, they loved 'em'. Now my Presto is obsolete, can't get seals for it anymore, I have to do this on the stove top. It's just the two of us now but we still love 'em'. I just simmer the meatballs in the tomato gravy till they hold their shape then put 3 or 4 chunked potatoes on top cover and simmer till they're tender. Oh, yes, switch out the tomato soup and chunk potatoes for Campbells Golden Mushroom and serve with mashed potatoes! Yum, definitely 5 stars

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Reviewer:

cabin cat

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 30, 2011

I have only reviewed a handful of recipes, but had to leave one here. Super simple and very good!! My family absolutely loved this. I followed everything as is, but doubled everything for 4 of us. Increased the time to 15 min but 10 probably would've been fine. I also didn't use the rack as I wanted the meatballs to "soak in" the sauce. I think next time I'll add alittle brown sugar and cabbage as it'll be just like the "easy stuffed cabbage" I've made for years! Thanks for a great simple recipe!

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Reviewer:

vtmom9806

Cooking Level: Intermediate

Reviewed: Dec. 5, 2011

I made this meatball and they were OK, I think they are good for a leaner way to make them...Usually I make them with sausage and ground beef, what this does is to increase the flavor and moisture in the the meatball due to the fat content of the sausage. By not adding it the meatball turns out a little dryer. I added more tomato sauce, garlic, oregano, and a little more worcestershire sauce. I think that I should have cooked them a little longer about 15 mins or so...But I give it 3 stars....

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Reviewer:

cookingqueen

Cooking Level: Expert

Living In: Keller, Texas, USA

Reviewed: Oct. 31, 2011

I quartered a head of cabbage and put it in the bottom of the presure cooker. I also used 1 1/2 lb of gr meat and used more onion and added garlic, an extra egg too. This made 8 large meatballs. Then I doubled the tomato soup, water and worcestershire. They were wonderful, tasted like stuffed cabbage only much easier.

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Reviewer:

mmfoster

Cooking Level: Expert

Reviewed: Sep. 17, 2011

I love these meatballs. This is the same recipe I have used for years. The only thing I do differently is I use 2-3 T worcestershire sauce. I have also used ground turkey for a higher protein lower fat version. Oh, and I use long grain rice not instant. Very good and tasty!

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Reviewer:

Lori Shaulis

Cooking Level: Intermediate

Home Town: Laingsburg, Michigan, USA

Reviewed: Aug. 1, 2011

This was a family favorite for me too. I like it much better without the egg and the meatballs won't fall apart either. They are bland. They definitely need more salt and garlic. I like to cook with a tablespoon of tomato paste added to the meatballs. Then I use canned spaghetti sauce and add creole seasoning (1/4 bell pepper, 1/2 onion, 1/4 celery with fresh garlic) to the sauce and a tablespoon of sugar. I use the whole can of spaghetti sauce and blend in the leftover tomato paste with the water. I think my mother added cabbage. I add carrots but put them in first (use the rack). Remember not to fill your pressure cooker more than 2/3 full with meat. Try cooking for 12 minutes and cooling immediately. I do not use instant rice either.

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Reviewer:

Keep it Simple

Home Town: Mobile, Alabama, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Feb. 16, 2011

I added garlic to the meat portion and served the meatballs on homemade mashed potatoes.

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Reviewer:

Seeker149

Reviewed: Nov. 7, 2010

I liked the recipe only I think I will double the tomato soup mixture for extra sauce. I also cooked the meatballs in an electric skillet (preheated to 400) for a few minutes to brown them so they wouldn't fall apart then added the sauce mixture. Served them with homemade noodles (just like my mom use to 50 yrs ago!)..Good recipe and good memories! Jeanne

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Reviewer:

65674

Home Town: Independence, Missouri, USA

Reviewed: Sep. 1, 2010

Great.

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Reviewer:

Andi

Reviewed: Jul. 12, 2010

I made these by the recipe and was a little disappointed. My sister tried them and agrees with me that while the recipe is ok, it needs more onion and maybe some garlic for our liking.

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