"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Porcupine Meatballs (in honor of the Watters family) Recipe

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This recipe for Porcupine Meatballs (in honor of the Watters family), by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Borman
Added: Monday, April 27, 2009


2 cans tomato soup
2 c. water
2 lbs ground beef
c. uncooked rice
2 eggs, slightly beaten
c. finely chopped onion*
2 tsp garlic, minced*
2 tsp. salt*

Mix beef, rice, egg, onion, garlic and salt. Form into 1.5 inch meatballs. Brown in skillet with a little oil or in oven.** In a separate bowl, mix soup and water. Pour over meatballs to completely cover them. Bake in 350 oven for approx 1 hour or until meatballs are done. Stir at least once.

*You can also substitute your own seasoning for the garlic, onion and salt.
**We have baked them without browning, and they were fine. If so, cook a little longer.

I would double this for a larger family. They go fast if you have hungry eaters. Good with baked potatoes or new potatoes and green beans.




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