Thursday, October 2, 2008

Porcupine Meatballs

This is a great recipe to make with items that you might already have on hand. It's a great way to use some of that tomato soup that you might have in your pantry.   My kids love these meatballs!

On busy nights I brown the meatballs and then put the meatballs and the sauce in the crockpot on high to finish cooking for a few hours (or if the meatballs are almost cooked through, just turn it on low).  Then if you have a timer on your rice cooker set it to be done at dinner time.  And, voila, dinner will be done when you're ready for it.



Porcupine Meatballsrecipe from my friend, Wendi

1 lb. ground beef or turkey (I prefer turkey)
1/4 c. uncooked rice
1 slightly beaten egg
1 T. parsley
2 T. finely chopped onion
1/2 tsp. salt
dash of pepper
1 can of tomato soup
1/2 c. water
1 tsp. Worcestershire sauce

Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 c. tomato soup. Mix thoroughly; shape into approx. 20 balls and place in skillet. Mix remaining soup, water and Worcestershire sauce; pour over meatballs. Bring to a boil. Reduce heat, cover and simmer 40 minutes turning meatballs often.

Makes 4 -5 servings. I serve it over rice.




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