Porcupine Meatballs III

SUBMITTED BY: DKOSKO

"These tangy meatballs are fun to make, and kids love them!"

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (10.75 ounce) can condensed tomato soup
1 pound ground beef
1 cup uncooked instant rice
1 egg, slightly beaten
1/4 cup minced onion
1 teaspoon salt
2 tablespoons shortening
1 clove garlic, minced
1 teaspoon prepared mustard

READ REVIEWS (9)

DIRECTIONS

In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 27, 2003 by Navy_Mommy

Adding the soup to the meatballs gives them a little more flavor and keeps them moist. Because I had to brown mine in batches I ended up just adding the garlic to the sauce. I needed a little extra zip in my sauce too, so I added some Worchestshire sauce.

8 users found this review helpful

Reviewed on Jan. 14, 2006 by Hemmie

Great taste! Loved the sauce! I too added the Worcestershire sauce both to the meatball mix and to the sauce. I'm going to use this recipe the next time I make stuffed green peppers - far better taste than the recipe I've used in the past.

2 users found this review helpful