Friday, January 8, 2010

Porcupine Meatballs

Porcupine Meatballs

1 pound lean ground beef
1/3 cup uncooked white rice
¼ cup chopped onion (if I don’t have an onion, I’ll use dehydrated onion, found in the spice isle)
¼ cup water
1 t. salt
Dash of pepper

Combine beef, rice, onion, water, salt and pepper. Shape into small balls (1 – 1.5 inches in diameter).

1 can condensed tomato soup (can use store brand, doesn’t taste any different than Campbell’s)
½ t. chili powder
½ cup water

Blend soup, chili powder and water into a saucepan. Add meatballs. Bring to boil, then cover and turn down heat to simmer. Takes about 45 minutes or so (depends on how hot your stove is). When meatballs are cooked through, you’ll know it’s done.

5 comments:

NaDell said...

I love this recipe! I use it often. Thanks for sharing it with me in college. Andy likes it too and the kids ask for meatballs all the time.

Mikel*Sage said...

Do you used instant rice?

NaDell said...

Sometimes if I don't have instant rice, I cook the regular rice and then add it.

Sarah said...

I never use instant rice... just regular old uncooked white rice.

Sarah said...

The rice cooks while the meatballs cook... sorry, that wasn't very clear in the original post. That's why you don't have to cook it beforehand... but I imagine you could, if you wanted to.