Monday, October 1, 2007

Porcupine Meatballs

My mom made this as I was growing up, and it was always one of my favorites. I omitted some things & changed things up a bit to make them healthy.... they're delicious!

Porcupine Meatballs
8 balls/3 points each
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1 pound ground turkey (I used 93/7)
1/2 c. uncooked rice (I used white, but brown is good too!)
2 small cans (or 1 big can) FF cream of mushroom soup
Seasonings (I used minced garlic & pepper... no salt needed, the soup has enough in it!)

1. In a mixing bowl, combine the ground turkey, rice, and seasonings. Use your hands to mix these ingredients together until very well mixed.
2. Form 8 balls and place in a glass baking dish coated w/cooking spray.
3. Cover the meatballs with the mushroom soup.
4. Cook, uncovered, in a 350 degree oven for 25-30 minutes. I like to cut the biggest meatball down the middle to make sure they're done.

My mom used to also make these with tomato soup. I don't like tomato soup, so I don't make it this way, but you could change things up a bit to make it however you liked things! Just be sure to adjust points if necessary!


Chubby Chick said...

These look great! Do you add any water to the soup?

Linda said...

Those soups are so versatile!!

I have been known to cook Chicken Breasts in soup as a sauce, just fab!

Hugs x