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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Porcupine Meatballa Recipe

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This recipe for Porcupine Meatballa, by , is from BabchiBakes Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Babchi McLean


1 lb ground beef
1/4 cup rice (uncooked)
1 egg slightly beaten
1/2 tbls. dried parsley
1 small onion finely diced
1/2 tsp salt
1 dash pepper
1 can tomato soup (divided)
1/2 cup water
1 tsp Worcestershire sauce

Combine ground beef, rice, egg, parsley, onion, salt, pepper and 1/4 cup of the tomato soup. Mix well.
Shape mixture into about 20 small meatballs
Place meatballs in large skillet
Mix the soup, water and Worcestershire in a small bowl and pour over meatballs.
Bring to a boil.
Reduce heat; cover; and simmer 40 minutes or until meatballs are cooked and rice is soft, stirring often.

Personal Notes:
Personal Notes:
Judge's Uncle Peter gave me this recipe. Hope you enjoy it. It's great for kids




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