Tender beef meatballs with rice inside, cooked in a savory tomato-based sauce using a pressure cooker for a quick, hearty, and family-friendly meal.

1 large egg, lightly beaten

1/2 cup uncooked instant rice

2 tablespoons finely chopped onion

1 tablespoon minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound lean ground beef (90% lean)

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 cup water

1 teaspoon Worcestershire sauce

Optional: Hot cooked rice and chopped fresh parsley for serving

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In a large mixing bowl, combine the egg, uncooked rice, onion, parsley, salt, and pepper.
Add the ground beef and mix lightly but thoroughly.
Shape into 1-1/2-inch meatballs.
Arrange the meatballs on a trivet inside a 6-quart electric pressure cooker.
In a separate bowl, mix the condensed tomato soup, water, and Worcestershire sauce. Pour over the meatballs.
Lock the lid and close the pressure-release valve. Pressure-cook on high for 10 minutes.
Quick-release the pressure, then let the meatballs rest for 5 minutes before serving.
If desired, serve over hot cooked rice and sprinkle with fresh parsley.