Porcupine Meatballs
  • Cooking Time: 40 minuts
  • Servings: 4 - 5
  • Preparation Time: 15 minues
  • 1 pound lean ground beef
  • 1/4 cup rice (raw)
  • 1 egg, slightly beaten
  • 1 Tbsp parsley (dried is ok)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 can tomato soup, divided
  • 1/2 cup water
  • 1 tsp Worcestershire sauce
  1. In a medium sized bowl, thoroughly mix the ground beef, rice, egg, parsley, salt, pepper, an 1/4 cup of the tomato soup.
  2. Shape the meat mixture into small balls and place in a large skillet that has a cover.
  3. Mix the remaining soup, water, and Worcestershire; pour over meatballs.
  4. Bring to a boil, then reduce heat to low and cover the pan.
  5. Simmer for 40 minutes, stirring about every ten minutes.
This is an old recipe that was popular in the 60's. I made this for my family when my children were young. I like the fact that the rice cooks in the meatballs. I used to make these meatballs in an electric fry pan - I guess this really is an old recipe!