Wednesday, September 30, 2009

Porcupine Meatballs

I believe I've posted this recipe in the past, using ground turkey, but to be honest, it's been ages since I've posted recipes regularly, that I couldn't tell you when or where! So you get the recipe again! These are an old family favorite, and I love them! They do have quite a bit of sodium due to the canned soup used, but you can buy the lower sodium/lower fat versions if you're watching your fat/sodium content!

Porcupine Meatballs
1 pound lean ground beef
1 cup rice (I used brown rice, but have used white in the past)
1 medium egg
1/2 tbsp minced garlic

Combine all ingredients in a bowl and mix. And the best way to mix meat for meatballs/meatloaf, etc is the old fashioned way--WITH YOUR HANDS! Just be sure to take your rings off first! Once you've mixed well, spray a baking dish with cooking spray, then form into small/medium meatballs. It really just depends on how big your dish is & how big you want your meatballs. Mine were probably 1 1/2"-2" across the middle, if I were to guess, and I got 11 meatballs. After arranging in a pan (don't squish them or they'll take longer to cook!), cover with cream of mushroom soup (or tomato if you prefer--I don't like tomato, so mushroom it is for me!). Bake uncovered in a 350 degree oven for 30-35 minutes. I like to cut into the biggest meatball that's closest to the middle of the pan to make sure it's cooked all the way through. If it is, then odds are all the others are too!

This is really good with mashed potatoes too... throw some of that "soup-gravy" onto the potatoes... sooo good!

1 comment:

Stacy Light Mygatt said...

Krystal from Minnesota showed me your blog some time back. You're in Central Illinois? I'm in Southern (two hours south of StL)
I'd love to chat with you...
life, weight, struggles...all that.
I'm right there with you!