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Porcupine Meatballs

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Recipe

 

Yield

10 to 12 large Meatballs

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ pounds ground beef
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¼ teaspoon black pepper
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½ cup rice
uncooked
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1 10 1/2 oz can soup, cream of tomato
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1 cup onions
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¾ cup water
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1 teaspoon salt
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cup milk
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Ingredients

Amount Measure Ingredient Features
680.4 g ground beef
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1.3 ml black pepper
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118 ml rice
uncooked
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1 10 1/2 oz can soup, cream of tomato
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237 ml onions
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177 ml water
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5 ml salt
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158 ml milk
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Directions

Mix well the ground beef, rice, onion, salt and pepper.

Wet hands and form mini-loaves ( about the size that fits in both cupped hands).

The approximate yield is 10 to 12 mini-loaves.

Place in a lasagne pan (10 x 14) in 4 rows of 3 leaving about ¾ of an inch between them.

Set aside.

Combine the soup and the water and pour over the meatballs.

Be sure to pour over all the meatballs.

Now cover tightly with aluminum foil.

Bake at 350 to 375 for 45 minutes to 1 hour.

The hotter temprature is for larger Meatballs for smaller adjust the temprature down.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

where does the milk go

anonymous

Good question about the milk - also I dont remember my grandmas porcupines having a tomato base I thought it was a mushroom or a "poor-mans" gravy???

 

 

Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 53947% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 752mg 31%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 89g
Vitamin A 2% Vitamin C 5%
Calcium 11% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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