pumba
06-14-2002, 08:49 AM
PORCUPINE BALLS
2 lbs. ground beef *
1 c. Minute Rice **
1 medium onion, chopped
1 tsp. salt
1 tsp. Lawry’s Seasoned Salt
1/2 tsp. pepper
Sauce:
2 cans Campbell’s Tomato Soup
1 soup can water
1 Tbl. Worcestershire Sauce
Preheat oven to 375°F. Oil-spray a lidded casserole and set aside.
By hand, lightly mix meat, rice and onion until well combined; add seasonings as you go along. Form into 1 1/2” balls and place in casserole.
Mix soup, water and Worcestershire sauce until blended. Pour over meatballs, making sure that each one is moistened with sauce.
Cover casserole and bake for 30 minutes. Uncover and bake for 30 minutes more. Serve from the casserole.
Leftovers are even better than the first time around. Simply reheat in the microwave or in a pan on top of the stove.
* Ground round, veal, pork or turkey, or a combination of ground meats, could be used.
** Regular rice would require a longer cooking time.
2 lbs. ground beef *
1 c. Minute Rice **
1 medium onion, chopped
1 tsp. salt
1 tsp. Lawry’s Seasoned Salt
1/2 tsp. pepper
Sauce:
2 cans Campbell’s Tomato Soup
1 soup can water
1 Tbl. Worcestershire Sauce
Preheat oven to 375°F. Oil-spray a lidded casserole and set aside.
By hand, lightly mix meat, rice and onion until well combined; add seasonings as you go along. Form into 1 1/2” balls and place in casserole.
Mix soup, water and Worcestershire sauce until blended. Pour over meatballs, making sure that each one is moistened with sauce.
Cover casserole and bake for 30 minutes. Uncover and bake for 30 minutes more. Serve from the casserole.
Leftovers are even better than the first time around. Simply reheat in the microwave or in a pan on top of the stove.
* Ground round, veal, pork or turkey, or a combination of ground meats, could be used.
** Regular rice would require a longer cooking time.