Porcupine Meatballs are comfort food in my house, mostly, I'm sure, because it's food I ate as a kid, but my kids love them, too. There's nothing fussy about them, and no strong flavors. Paired with mashed potatoes and steamed cabbage, they're great. The kids prefer buttered corn with theirs. If your kids are picky about onions, skip the chopped onions and use a generous sprinkle of onion powder instead.
Porcupine Meatballs
1 lb. ground chuck
1/2 cup uncooked Minute rice
1/2 cup water
1/3 cup finely chopped onion
1 t. salt
1/2 t. celery salt
1/8 t. garlic powder
1/8 t. pepper
1 can condensed tomato soup
1 cup water
2 t. Worcestershire sauce
vegetable oil for frying
Mix ground chuck, rice, 1/2 c. water, onion and dry seasonings. Shape into meatballs (12). Cook meatballs in skillet until brown on all sides. Mix remaining ingredients; pour over meatballs in skillet. Heat to boiling, then reduce heat. Cover and simmer on low 30 minutes, adding more water if necessary. Serve with mashed potatoes with tomato gravy on top.
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1 lb. ground chuck
1/2 cup uncooked Minute rice
1/2 cup water
1/3 cup finely chopped onion
1 t. salt
1/2 t. celery salt
1/8 t. garlic powder
1/8 t. pepper
1 can condensed tomato soup
1 cup water
2 t. Worcestershire sauce
vegetable oil for frying
Mix ground chuck, rice, 1/2 c. water, onion and dry seasonings. Shape into meatballs (12). Cook meatballs in skillet until brown on all sides. Mix remaining ingredients; pour over meatballs in skillet. Heat to boiling, then reduce heat. Cover and simmer on low 30 minutes, adding more water if necessary. Serve with mashed potatoes with tomato gravy on top.
Printer version
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2 comments:
oooh, those look so good--I must try them :) Have a great week.
My family doesn't care for tomato soup, so I simmer these in beef stock instead. Very tasty!
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