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Porcupine Meatballs

Page history last edited by PBworks 16 years, 6 months ago

Porcupine Meatballs



Modifications: Make a double batch, but get three meals out of it by baking one third and freezing two thirds uncooked for a couple of rainy days. If you do this, you can substitute one pound of ground turkey in without your husband noticing (ie 2 lbs beef, 1 lb turkey). Brown rice can be substituted for white rice, but it will be a little firm.




1-1/2 lbs. ground beef

l/2 c. rice

2/3 c. milk

1 tblsp. instant minced onion or 1 medium onion, chopped

l-1/2 tsp. salt

1/4 tsp. pepper

1 (10-1/2 oz.) can condensed tomato soup

3/4 c. water


Combine ground beef, rice, milk, minced onion, salt and pepper in bowl.  Mix lightly, but well.  Drop rounded tablespoonfuls of mixture into 13x9x2-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 oven 1 hour. Makes 6 to 8 servings.



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