Porcupine Rice Meatballs
photo by nat3774
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 egg
- 1 (10 3/4 ounce) can condensed tomato soup
- 1⁄4 cup long grain rice
- 1 tablespoon dried parsley flakes
- 1 teaspoon minced dried onion
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1 lb lean ground beef
- 1⁄2 cup water
- 1 teaspoon Worcestershire sauce
directions
- In medium bowl, beat egg.
- Add 1/4 cup tomato soup, uncooked rice, parsley flakes, dried onion, salt and pepper.
- Mix well.
- Add ground beef and using your hands, mix well again.
- Shape into 1-inch meatballs.
- This should make about 20 meatballs.
- Place meatballs in a 12-inch skillet.
- Mix remaining soup with the water.
- Add Worcestershire sauce and mix.
- Pour soup mixture over the meatballs.
- Cook without stirring until mixture starts to boil.
- Turn heat to low.
- Cover and cook for 40 minutes, stirring occasionally.
- Using a wooden spoon, carefully stir the meatballs so they don't stick to the skillet.
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Reviews
-
I love this recipe, and so does my super-picky son! I've made these several times now. Each time, I've substituted ground turkey for the ground beef and added 1/4 cup oats to the mix to compensate for the extra moisture in the turkey. It comes out great this way! The first time I made them, I followed the recipe exactly (aside from the meat switch,) and they were yummy over rice. The second time, I used Cream of Mushroom soup for a different taste, and they were great over wide egg noodles. The third time, tonight, I swapped Italian Seasoning for the parsley, omitted the water, and added a can of chopped tomatoes, with juice, to the soup and Worscestershire sauce, then served them over rice again, although pasta would have been good too. I've really enjoyed this recipe, and it's now my standard meatball dish. It's infinitely customizable, simple, and the whole family loves it! Next time, I think I'll use Golden Mushroom or Onion soup and serve with mashed potatoes. Thanks for a great recipe, Amber Dawn!
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Oh thank you! My mother made this when I was a child and I've been trying to find the recipe. This isn't QUITE it but it's VERY close. To address Chef#442170 's concern, my mother browned the meatballs before adding liquid that might help, hers were never mushy. She also added rice to the liquid mixture so she had a "italian rice" type thing for a side.
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Tweaks
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I love this recipe, and so does my super-picky son! I've made these several times now. Each time, I've substituted ground turkey for the ground beef and added 1/4 cup oats to the mix to compensate for the extra moisture in the turkey. It comes out great this way! The first time I made them, I followed the recipe exactly (aside from the meat switch,) and they were yummy over rice. The second time, I used Cream of Mushroom soup for a different taste, and they were great over wide egg noodles. The third time, tonight, I swapped Italian Seasoning for the parsley, omitted the water, and added a can of chopped tomatoes, with juice, to the soup and Worscestershire sauce, then served them over rice again, although pasta would have been good too. I've really enjoyed this recipe, and it's now my standard meatball dish. It's infinitely customizable, simple, and the whole family loves it! Next time, I think I'll use Golden Mushroom or Onion soup and serve with mashed potatoes. Thanks for a great recipe, Amber Dawn!
RECIPE SUBMITTED BY
Amber Dawn
San Jose, CA
I am a working mom of a beautiful little girl Keira Lynn. Watching her grow has been such a joy!
My husband and I were married in May of 2006 on the beautiful island of Kauai.
Since discovering this site, I have been cooking much more and have found some incredible recipes. I absolutely love to cook and try out new recipes, but have a handful of family favorites that I make quite often. My husband loves to cook as much as I do. To avoid anyone monopolizing the kitchen, we have to designate who gets to cook dinner in advance. He specializes in Asian cuisine and I love trying new healthy recipes.
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