Porcupine Meat Balls
by Sam Leonard
Prep time: 0:30
Overall time: 2:00
SERVINGS
6 to 8 servings scale / convert
INGREDIENTS
1 lb. fresh hamburger
4 slices bread
1 egg, beaten
1 cup milk
2 onions, chopped finely
2 sticks celery, chopped
1/4 cup uncooked rice
2 cups tomato juice
INSTRUCTIONS
Crumble bread and soak in milk. Add egg. Mix with other ingredients, except tomato juice. Shape into small balls and place in a buttered casserole. Pour tomato juice over the balls and bake 1-1/2 hours at 350°F.
CHEF COMMENTS
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TAGS
beef, main courses, meatballs add tags
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1 Recipe Reviews
ryansnyder
reviewed Porcupine Meat Balls
Mmmm.... quite delicious! The tomato juice just wasn't enough and I ended up topping the meatballs with ketchup for the last 15 minutes of baking. I would also recommend minute rice instead of regular rice for this dish.
I should also note that it was really, really mushy when forming into balls, but it turned out fine with the extra baking time.
