Cream Style Porcupine Balls
photo by Crazycook in PA
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 453.59 g ground beef
- 118.29 ml onion, diced
- 0.61 ml black pepper
- 4.92 ml salt
- 4.92 ml Worcestershire sauce
- 59.14 ml rice, uncooked
- 59.14 ml milk
- 118.29 ml water
- 304.75 g cream of celery soup
directions
- Mix ground beef with onions, salt, pepper, worcestershire sauce and rice and form into balls. Place balls in a baking dish.
- Mix soup with water and milk and pour over the meatballs.
- Bake, covered at 350 degrees for approximately 75 minutes.
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Reviews
-
This recipe is now going down as one of my all time favorite! You MUST use instant rice. The first time I made this recipe, I used brown rice and it never softened up. <br/>I have had Porcupine Balls before, that had a brown gravy on them, and they were good. But this gravy is EXCELLENT! I will never make the other version again. The first time I made these, I only used 1 can of Cream of Celery, just like the recipe calls for, this time I used 2. If you want to make mashed potatoes to eat with these, I would recommend doubling the soup.<br/>The meatballs were soft, yet they held up in their meatball shape. This also warms up great as a leftover.<br/>This is an easy, inexpensive recipe that takes very little time to prepare. I highly recommend it!
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