Porcupine Meatballs With a Twist
"A delicious one pot meatball meal with rice and stuffed with cubes of Velveeta cheese, simmered in a tomato-Worcestershire sauce. I copied and adapted this recipe from an old french canadian booklet over 35 years ago and it's still a favorite in our house. Its a meal in itself but I always serve it with a fresh chef salad and mashed potatoes."
photo by KerfuffleUponWincle
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
15 meatballs
- Serves:
- 6
ingredients
- 2 lbs ground beef
- 3⁄4 cup long grain rice, uncooked
- 1⁄2 onion, extremely finely chopped
- 1 egg, slightly beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 dash pepper
- 1 pinch cinnamon
- 2 (10 ounce) cans tomato soup (Aylmer)
- 1 (10 ounce) can water
- 3 ounces Velveeta cheese
directions
- Combine ground beef, rice, onions, egg, salt, pepper, cinnamon, Worcestershire sauce in a deep bowl and mix till combined.
- Shape mixture into about 15 big meatballs and stuff each with a velveeta cheese cube taking care of covering the cheese thoroughly.
- Place meatballs in a large oven proof skillet or casserole. Mix together the soup and water in a small bowl and pour over meatballs.
- Put skillet in the oven and cook covered for 1 1/2 hour at 325 degrees turning the meatballs once during cooking.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Tasty comfort food! I used to make this in a pressure cooker MANY years ago. I made one-half the recipe with ground pork, and extra sharp cheddar cubes. Made for Preemie Adoption, Spring PAC 2012.
