Porcupine Meatballs

by olga

Servings:

INGREDIENTS

1 1/2 lbs. ground beef
1/2 cup regular rice
2/3 cup milk
1 Tablespoon instant minced onion or 1 medium onion, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) can condensed tomato soup
3/4 cup water

INSTRUCTIONS

Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.

Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.

Bake in 350 F. oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.

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CHEF COMMENTS

You can make the meatballs ahead of time and freeze. Then simply remove from the freezer, add the remaining ingredients and bake. Double this recipe for a buffet company meal or camping trip. So easy to make as there’s no need to brown the meatballs in the skillet—saves time and bother.

Tagged: beef, maincourses, meatballs add tags

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