When I made this recipe I decided to make it slightly healthier by adding finely chopped carrots and celery to the meatballs--this did not affect the flavor nor the appearance- my family did not even know. I added a dash of salt, figuring there is plenty of salt in the tomato soup & worcestershire sauce. I served the porcupine meatballs over Quinoa, which is healthy & tasted really good with this dish--in fact, my finicky husband liked it better than when I make it over rice. The last change I made was to put the formed meatballs in my casserole dish, cover them with the soup/sauce mix, & bake them in a 350 degree F oven for 45 minutes covered & then I uncovered them & baked for 15 more minutes. This way, no browning was required & it simplified the preparation!! They were so tasty--my entire family went back for seconds--definitely a family favorite!
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When I made this recipe I decided to make it slightly healthier by adding finely chopped...