Porcupine Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
1¾ pounds lean ground beef (90% lean)
02 -
1 medium onion, diced small
03 -
½ cup raw long-grain rice
04 -
1 cup milk
05 -
1 teaspoon baking powder
→ Seasonings
06 -
½ teaspoon thyme, dried
07 -
2 teaspoon salt
08 -
½ teaspoon pepper
09 -
½ teaspoon poultry seasoning
10 -
1 pinch cloves, ground
→ Sauce and Assembly
11 -
2 tablespoons olive oil
12 -
2 cans water (using empty soup can to measure)
13 -
2 cans (10.75 oz each) tomato soup, condensed
14 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Get your oven hot at 350°F (175°C).
02 -
Put all your meatball stuff in a big bowl and squish it together with your hands until everything's mixed up good. It'll feel pretty soft.
03 -
Wet your hands and roll about 30 meatballs. Put them in a greased 9x13 inch baking dish.
04 -
Stir the soup with water and dump it over your meatballs. Throw some parsley on top and cover with foil.
05 -
Let it cook covered for 35 minutes first. Then take the foil off and cook another 30-35 minutes until you see rice sticking out of the meatballs.
# Notes:
01 -
Makes roughly 30 meatballs
02 -
Always wash rice before adding
03 -
Try an ice cream scoop for same-sized meatballs