Porcupine Meatballs
Recipe by: Nancy Miller, modified by the O’Connor clan
Servings: 4
| Amount |
Ingredient |
Prep Notes |
| 1 pound |
ground beef |
|
| 1/2 cup |
rice |
|
| 1/4 cup |
dried minced onion |
|
| 1 teaspoon |
powdered garlic |
|
| 1/2 teaspoon |
basil |
|
| 1/4 teaspoon |
pepper |
|
| 2 cans |
tomato soup |
|
| 2 cans |
water |
use empty tomato soup cans |
| 1/4 cup |
rice |
|
- mix beef, rice, seasonings; form into balls
- add about 1 teaspoon oil to skillet and warm; brown meatballs
- add soup, water, and extra rice to skillet; bring to boil; stir and reduce to simmer
- cover and simmer 45 minutes to 1 hour or until rice is softened, stirring every 10-15 minutes
- note: increase cooking time by about 30 minutes if using brown rice
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