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Porcupine Meatballs With a Twist

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“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.”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
15 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ground beef, rice, onions, egg, salt, pepper, cinnamon, Worcestershire sauce in a deep bowl and mix till combined.
  2. Shape mixture into about 15 big meatballs and stuff each with a velveeta cheese cube taking care of covering the cheese thoroughly.
  3. Place meatballs in a large oven proof skillet or casserole. Mix together the soup and water in a small bowl and pour over meatballs.
  4. Put skillet in the oven and cook covered for 1 1/2 hour at 325 degrees turning the meatballs once during cooking.

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