Place on the rack in a pressure cooker. Placed the delicate, yummy balls on top of the sauce. Crumble beef over mixture and mix well. Combine the soup, water and Worcestershire sauce; pour over meatballs. Mix until just combined as over mixing results in tough meatballs. Roll each meatball in the drained sticky rice, pressing the rice grains onto the entire surface of the balls. Deselect All. Place the meatballs on the prepared baking sheet and cook for 12-15 minutes or until the meat is no longer pink in the center. Shape into 1-1/2-in. Shape into 1 inch balls. One 2-inch piece fresh ginger, peeled. Line two steamer baskets with non-stick paper (see notes after the recipe). In a bowl, combine the egg, rice, onion, parsley, salt and pepper. 1/2 cube vegetable bouillon I had leftover rice made with tomato sauce. 1 shallot. Place the rice-coated meatballs in the paper-lined steamer baskets, about an inch apart to allow space for the rice … One 12-ounce piece boneless, skinless pork belly or ground pork. Formed the rice into 1-1/2" balls, rolled in Panko, baked @ 450 for 20-25 minutes. Close cover securely; place pressure regulator on vent pipe. In a large glass mixing bowl, combine all of the meatball ingredients. I did not add cubes of cheese to the rice balls. balls. I baked rice balls in oven.