"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Porcupine Meat Balls Recipe

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This recipe for Porcupine Meat Balls, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Friday, July 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. brown rice
1-1/2# lean ground beef
1/2 C. chopped onion
3 cloves minced garlic
1/4 C. chopped green pepper
1 egg, beaten
2 tsp. prepared mustard
1 tsp salt
1/4 tsp. pepper
2 T. butter
1 10-oz. can tomato soup
2 soup cans water

Directions:
Directions:
Combine all but last 3 ingredients. Mix well. Form into 1-1/2 inch balls.
Brown in melted butter.
Put browned meatballs in a single layer in greased, large casserole.
Mix soup and water and pour over meat balls.
Cover and bake 1 hour at 350 degrees.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour 45 minutes total time
Personal Notes:
Personal Notes:
This can be done ahead and held in refrigerator until time to put in oven. If you choose this, please add 15 minutes to baking time.

 

 

 

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