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Grandma Alice Ewing's Porcupine Meatballs Recipe

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This recipe for Grandma Alice Ewing's Porcupine Meatballs is from Grandma Kramer's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lbs. lean Ground Chuck
1 egg
½ cup chopped Onion
1 cup uncooked Rice
1 ½ teaspoon Salt
¾ teaspoon Pepper
2 tablespoons Worchester Sauce
2 tablespoons 57 Sauce
½ cup Catsup
2 cans Tomato Soup
2 cans hot Water
Directions:
Directions:
Mix together first 9 ingredients. Form into 1 ¼ inch balls. If mixture seems too thin to form into balls, add a little more rice. Heat oven to 400° or set crock pot on high.

Place meat balls on a cookie sheet and place into a hot oven to brown. While meat balls are in the oven, mix tomato soup and hot water in a crock pot or a large covered baking dish.

Remove meat balls from oven and place in soup mixture. Oven: Cover and cook until meatballs are tender and tomato sauce has thickened, approximately 1 hour at 400°. Crock pot: Allow to simmer approximately 3-4 hours until meatballs are tender and sauce has thickened.
Personal Notes:
Personal Notes:
From Belinda Marsh: Grandma Alice always served these meatballs with mashed potatoes and green beans and originally had me convinced they were made of porcupine meat!

 

 

 

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