Porcupine Meat Balls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup raw rice (not instant) soaked in cold water for 1 hour
1 pound ground beef
½ cup breadcrumbs
1 Tbsp finely chopped onion
1 tsp chopped parsley
1 tsp salt
½ tsp pepper
1 can tomato soup
1 can (use the tomato soup can) water
*You can also make these meatballs with leftover cooked rice. To do so, use one cup cooked long-grain white rice in place of the uncooked rice and reduce the water in the sauce mixture by ⅓. The rice won’t stick out of the meatballs as much, but the meatballs will taste just as good.
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Directions: |
Directions:soaking rice insures it will be cooked through.
Mix all ingredients together except soup and water.
Use hands and an ice cream scoop to form mixture into 1½ inch meatballs (about 2 tablespoons each), wetting your hands with water as needed to prevent sticking. You’ll have about 18 meatballs. Place in the baking dish. It’s OK if they’re touching.
In a mixing bowl combine soup and water, mix together and pour over meatballs.
Cover tightly with lid or aluminum foil.
Bake at 375º for 1 hour (Bake for 35 minutes covered. Uncover and continue baking until the tops of the meatballs are lightly browned, 15 to 25 minutes more.) |
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Personal
Notes: |
Personal
Notes: Despite their funny name, porcupine meatballs are just beef meatballs made with white rice popping out. They’re comforting and filling, and make the perfect weeknight dinner.
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