Prep: 25 min. Cook: 15 min.
1 large egg, lightly beaten
3/4 cup uncooked instant rice
1 cup canned pumpkin, divided
1 envelope onion soup mix
3 tablespoons minced chipotle peppers in adobo sauce, divided
1 teaspoon Worcestershire sauce, divided
1 pound ground beef
1 tablespoon olive oil
1 garlic clove, minced
1 can (10-1/2 ounces) condensed tomato soup, undiluted
1 cup beef stock
1/2 cup water
2 tablespoons lime juice
In a large bowl combine egg, rice, 1/2 cup pumpkin, soup mix, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Add beef; mix lightly but thoroughly. Shape into twelve 2-in. balls.
Combine oil and garlic; place in a 6-qt. electric pressure cooker. Combine soup, stock, water, lime juice, remaining 1/2 cup pumpkin, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Pour 1-1/2 cups sauce into pressure cooker; top with meatballs. Pour remaining sauce over top.
Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving.
Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.
Serving suggestion: Great with garlic toast for dipping into sauce, and corn on the side. Fun leftover makeover: Put meatballs and sauce on a toasted hot dog or hoagie bun. Top with pepper jack or cheddar cheese. Broil until cheese is melted. For another makeover: Add 4 cups beef stock, 1 can black beans rinsed and drained, 1 can diced tomatoes, and 1 cup canned corn to leftover meatballs and sauce. Heat through and you have a fun soup!
1 meatball: 144 calories, 6g fat (2g saturated fat), 39mg cholesterol, 397mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 9g protein.