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"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 Recipe

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This recipe for Porcupine Meatballs is from From the Kitchen of Pat Wolf, 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:  
1 lb. Ground Beef (80% / 20%)
¼ c. Long Grain White Rice, uncooked
2 Tbsp. Progresso Italian Dry Bread Crumbs
1 Egg, slightly beaten
½ pkg. Lipton Onion Soup Mix
3 Tbsp. Ketchup
1 (15 oz.) can Condensed Tomato Soup, undiluted
1 c. Water
Directions:
Directions:
In a bowl, combine beef, rice, bread crumbs, egg, onion soup mix, and ketchup.
Shape into medium-sized meatballs. (⅓ cup scoop)
Spray baking dish with Pam.
Place meatballs in a 9"x9" baking dish.
Combine soup and water. Stir and pour over meatballs.
Cover with aluminum foil and bake in the oven at 350º for 45 minutes.
Remove aluminum foil, rotate meatballs and cook another 15 - 20 minutes until the rice is cooked.
Number Of Servings:
Number Of Servings:
Makes 9 Meatballs

 

 

 

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