Porcupine Meatballs
Yield
10 to 12 large MeatballsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
rice
uncooked |
|
| 1 | 10 1/2 oz can |
soup, cream of tomato
|
*
|
| 1 | cup |
onions
|
|
| ¾ | cup |
water
|
|
| 1 | teaspoon |
salt
|
|
| ⅔ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
rice
uncooked |
|
| 1 | 10 1/2 oz can |
soup, cream of tomato
|
*
|
| 237 | ml |
onions
|
|
| 177 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 158 | ml |
milk
|
|
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.
