Porcupine Meatballs Recipe
These porcupine meatballs are a breeze to make for a delicious entree perfect for busy weeknights.
Servings: 4
Equipment
Ingredients
- 1 pound lean ground beef
- ½ cup uncooked long grain white rice
- ¼ cup water
- 1 egg
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 (10.75 ounce can) condensed tomato soup
- 8 ounces tomato sauce
Instructions
- Preheat the oven to 350°F. Grease a 2 quart baking dish.
- In a medium bow, combine ground beef, rice, water, egg, onion powder, garlic powder, and salt. Gently mix and divide into 18 meatballs and add them to the baking dish.
- Whisk together condensed soup and tomato sauce, then pour evenly over the meatballs.
- Cover with foil and bake for 45 minutes. Uncover and bake for an additional 30-40 minutes, or until the meatballs are cooked through and the rice is tender.
Notes
- Try not to over-mix the meat mixture or the meatballs may become tough.
- For perfectly sized meatballs, use a cookie scoop.
- Refrigerate leftovers in a covered container for up to 4 days.
Nutrition
Calories: 320kcal | Carbohydrates: 33g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 1210mg | Potassium: 1015mg | Fiber: 2g | Sugar: 8g | Vitamin A: 583IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 4mg