Porcupine Rice Meatballs Recipe
These Porcupine Meatballs are my passion! Try these beef, rice and tomato soup balls sauced with condensed tomato sup for your next meal ! Your suggestions for these Porcupine Meatballs are welcome.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Ground beef | 1 pound | |
| Tomato soup | 1 Can (10oz), condensed | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Salt | 1 Teaspoon | |
| 1 cup packaged precooked rice | ||
| 1 egg, slightly beaten | ||
| Water | 2/3 Cup (16 tbs) | |
| Prepared mustard | 1 Teaspoon | |
Directions
1. Put beef into a bowl. Add 1/4 cup condensed soup, onion, salt, rice and egg; mix well. Shape meat mixture firmly into 20 balls. Put meatballs into an 8-inch square glass baking dish. Cover with waxed paper.
2. Cook in microwave oven 3 to 4 minutes at High, or until meatballs are set; rotate dish one-quarter turn halfway through cooking period. Drain off fat. Turn meatballs over and rearrange.
3. Blend remaining condensed soup, water and prepared mustard. Pour over meatballs in dish. Cover with plastic wrap.
4. Cook in microwave oven 6 to 7 minutes at Medium-High, or until rice is tender; rearrange meatballs and rotate dish one-quarter turn halfway through cooking period.
2. Cook in microwave oven 3 to 4 minutes at High, or until meatballs are set; rotate dish one-quarter turn halfway through cooking period. Drain off fat. Turn meatballs over and rearrange.
3. Blend remaining condensed soup, water and prepared mustard. Pour over meatballs in dish. Cover with plastic wrap.
4. Cook in microwave oven 6 to 7 minutes at Medium-High, or until rice is tender; rearrange meatballs and rotate dish one-quarter turn halfway through cooking period.
Chef
