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Porcupine Meatballs by

Source: Better Homes & Gardens

One of my fav recipes.


1 lb lean ground beef
1/4 cup uncooked long-grain rice
1 slightly beaten egg
1 T snipped parsley
2 T finely chopped onion
1/2 tsp salt
1/8 tsp pepper
1 - 10 3/4 oz can condensed tomato soup, divided
1/2 cup water
1 tsp Worcestershire sauce


Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup condensed tomato soup. Mix thoroughly, shape in about 20 small balls and place in skillet.

Mix remaining soup, water and Worcestershire sauce; pour over meatballs. Bring to a boil; reduce heat; cover and simmer 35-40 minutes, stirring often.

Note: I try to brown the meatballs lightly before adding the tomato sauce, because they tend to fall apart when still raw.

Servings: 4

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