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Porcupine Meatballs
Easy meatballs that can be made ahead and frozen if need be.  raw or cooked.
Servings: 4
Ingredients
  • 1 Pound ground beef
  • 1/3 cup water, or soup (going to replace with ketchup 1/3 cup for 2 pounds meat)
  • 1 to 2 tablespoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ teaspoon black pepper
  • ¼ cup grated onion
  • 1 Teaspoon salt or to taste
  • 2 teaspoons Worcestershire sauce
  • 1 cup leftover cooked rice
  • ¼ cup grated Parmesan cheese
  • 16 ounces tomato soup
Steps
  1. 1. Heat oven to 350 degrees
  2. 2. Mix meat, and the next 9 ingredients. Shape mixture into 15 (2 to 3”) balls. Place meatballs in un-greased baking dish, 8X10” or larger. Pour soup over meatballs. Cover with aluminum foil; Bake 45 minutes. Uncover; bake 15 minutes longer.
  3. 3. Skillet porcupines:  same ingredients as above
  4. Melt 2 tablespoons shortening in large skillet; brown meatballs.  Drain off fat.  Stir together remaining ingredients; pour over meatballs.  Reduce heat; cover and simmer 45 minutes.  If necessary, add small amount of water during cooking.
Notes