Porcupine Meatballs
A fun and hearty dish that combines meatballs with rice for a comforting dinner.
Ingredients
Meatball Mixture
- 1 pound lean ground beef Use a lean cut for less fat.
- ¼ cup uncooked long grain rice Will expand while cooking.
- ¼ cup diced onion Adds flavor and moisture.
- 1 large slightly beaten egg Acts as a binder.
- 1 tablespoon chopped parsley Optional for garnish.
- ½ teaspoon garlic powder Can substitute with fresh garlic.
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- ¼ cup condensed tomato soup From the can for meatball mixture.
Cooking Sauce
- 1 can condensed tomato soup (10.75-ounce) Use remaining soup for sauce.
- ½ cup water Adjust thickness of the sauce.
- 2 teaspoons Worcestershire sauce
Instructions
Preparation
- In a medium-sized bowl, combine the ground beef, rice, onion, egg, parsley, garlic powder, salt, paprika, pepper, and ¼ cup of the tomato soup. Mix thoroughly and shape into about 20 meatballs.
- Place the meatballs in a large skillet.
Cooking
- In a separate bowl, mix the remaining tomato soup, water, and Worcestershire sauce. Pour this mixture over the meatballs.
- Bring the soup to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 30-35 minutes, stirring often.
Serving
- Serve the meatballs warm, placed on a bed of rice or alongside creamy mashed potatoes.
Notes
Customize with additional spices or herbs. Use ground turkey or chicken for a lighter option. For leftovers, cool completely and store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.