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Porcupine Meatballs

This is one of my family's favorite meatballs recipes.  I blogged about it back in 2008, but decided that it deserved a new, updated post.

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 Meatballs
recipe 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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