Porcupine Meatballs

November 21, 2009 § 1 Comment

When was the last time you made porcupine meatballs? Or maybe you haven’t tried it before? This is a very kid friendly meal, without alot of effort.

Don’t need step by step instructions? Click Here, for the recipe without pictures.

Let’s start with our ingredients:

1 lb. ground beef
1/4 cup uncooked rice
1 egg
1/2 T. dry parsley, or 1 T. fresh snipped parsley
1/4 cup finely diced onion
1/2 tsp. salt
1/8 tsp. pepper
1-10 3/4 oz. can condensed tomato soup
1/2 cup water
1 tsp. worcestershire sauce

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Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup of the condensed tomato soup.  Mix thoroughly.

In a separate dish mix remaining soup, water and worcestershire sauce. Set aside.
(After mixing the meat ingredients together, I like to put it in the refrigerator for about 30 minutes so it’s a little more firm and easier to handle.)

When you’re ready, shape into about 20 or so small balls. I use a cookie scoop so they are all the same size, but an 1/8th cup measuring cup works too.

Add enough of the soup mixture to cover the bottom of a skillet. This way the meatballs don’t try and stick to the bottom when it’s time to turn. Bring to a boil; reduce heat, cover and simmer 35 to 40 minutes, turning as necessary to ensure everyone in the pool is happy. Mmm..maybe two or three times.
If you don’t have a tight fitting lid, and it looks like it’s getting a little dry before cooked through, go ahead and add some water to your pan.

Time to serve your kid happy meal!

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Porcupine Meatballs
1 lb. ground beef
1/4 cup uncooked rice
1 egg
1/2 T. dry parsley, or 1 T. fresh snipped parsley
1/4 cup finely diced onion
1/2 tsp. salt
1/8 tsp. pepper
1-10 3/4 oz. can condensed tomato soup
1/2 cup water
1 tsp. worcestershire sauce

Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup of the condensed tomato soup.  Mix thoroughly.
In a separate dish mix remaining soup, water and worcestershire sauce. Set aside.
After mixing the meat ingredients together, I like to put it in the refrigerator for about 30 minutes so it’s a little more firm and easier to handle. When you’re ready, shape into about 20 or so small balls. I use a cookie scoop so they are all the same size, but an 1/8th cup measuring cup works too.
Add enough of the soup mixture to cover the bottom of a skillet. This way the meatballs don’t try and stick to the bottom when it’s time to turn. Place meatballs in skillet, and  pour the rest of the soup mixture over the top. Bring to a boil; reduce heat, cover and simmer 35 to 40 minutes, turning as necessary to ensure everyone in the pool is happy. Mmm..maybe two or three times.
If you don’t have a tight fitting lid, and it looks like it’s getting a little dry before cooked through, go ahead and add some water to your pan.
Time to serve your kid happy meal!

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