Yesterday I felt like cooking. I haven’t really made a homecooked meal in awhile and needed to feed that fever. So I pulled out the cook book that Theresa put together for me a few years back and decided to make my Nana’s famous Porcupine Meatballs.
What’s fun about these little guys is that you put uncooked rice into the meat. After forming the meat into balls you pour some tomato soup over them, cover with aluminum foil, and bake for an hour at 350.
The rice cooks and expands so that the meatballs look like little porcupines. The tomato soup adds a wonderful flavor and the surplus soup can be used as a sauce for the meatballs afterwards.
This recipe is very fulfilling. I would recommend trying it out.
Nana Folger’s Porcupine Meatballs
Pre-heat the oven to 350
Mix in large bowl:
1.5 lbs ground beef
3/4 cup milk
1/2 cup rice
1 small onion, diced
healthy dose of freshly ground pepper
Form the meat into balls and put in a 9×13 pan. Mix a can of condensed tomato soup with the required amount of water* and pour over the meatballs.
Cover with aluminum foil and bake for 1 hour at 350 degrees F.
*Presumably you could also just use 2 cups of rich creamy tomato soup. I trust you’ll do what needs to be done.