Source:

Sissy Wommack

Serves/Makes:6 or more

Ingredients

• 2 lbs (.9 kg). ground beef
• 1 medium chopped onion
• 1 cup (225 ml) minute rice
• 2 eggs
• salt and pepper, to taste
• 1 large can tomato juice

Preparation

• Use at least a 4 quarts (3775 ml) pressure cooker.
• Add the tomato juice to the cooker, and without the top on the cooker, start heating the juice.
• Mean while mix together all the other ingredients, then shape the mixture into approximately 1-inch balls and drop them down into the hot tomato juice.
• Put the pressure cooker lid on and seal it, and if you have one of the old cookers, as they call it the "first generation", you use a regulator that has several holes in it, to give you a choice of pounds of pressure, and if you have this on, you would use 10 pounds of pressure. If you have one that the regulator is just a one hole you use just that one of course.
• If you have one of the "new generation" pressure cookers, no matter which pressure cooker you have, follow the instructions on bringing it up to pressure.
• Cook it for 8 to 10 minutes, after it has been brought up to pressure, (after it starts to jiggle).
• After it has cooked under pressure for the 8 to 10 minutes, then do a rapid cool down.
• Follow your pressure cooker's direction for a rapid cool down.
• My old, what they call the "first generation" pressure cooker, you just take it off the stove and put it under cool water at the sink, and continue to run the water over it until the hissing stops, and do not run the water over the safety valve.
• After it has quit making the hissing sound, you take off the pressure regulator and it will hiss a little more then open the cooker, and it is done.

Comments

My husband Jerry Wommack's mom, Bessie Mae Stephenson Wommack, used to cook this all the time. When I got into the family, and they mentioned porcupine meat balls, I was a litte taken back. I soon learned it was just ground beef, at least I think it was. Ha. Of course his mom cooked liver and lites also, and I found out that was liver and the lungs, and it was not one of my favorites. Ms. Wommack, as I called her, cooked everything but the squeal of the pig, or whatever she had. They lived on a farm and had fresh pork, beef, chickens, and whatever. She knew how to cook anything, including possums, racoons, squirrels, rabbits, deer, anything that my husband Jerry would bring in that he had killed, she cooked it. I laugh and think about the bear Jerry killed in alaska a few years back, she would have loved to have cooked that too. Ha.