Monday, February 16, 2009

Porcupine Meatballs

One of the best wedding gifts we got was a Better Homes and Gardens Cook Book. In it is this recipe:

1 beaten egg
1 10 3/4 oz can condensed tomato soup
1/4 cup long grain rice
1/4 tsp onion powder
1/4 tsp pepper
1 lb lean ground beef
1 tsp Worcestershire sauce
1/2 tsp dried oregano, crushed

Combine egge, 1/4 cup of the soup, uncooked rice, onion poder, and pepper. Add beef; mix well. Shape into 20 meatballs. Place in large skillet. Mix the remaining soup with the worcestershire sauce, oregano, and 1/2 cup water ; pour over meatballs. Bring to boiling; reduce heat. Cover; simmer, stirring often, about 20 minutes or till no pink remains in meat and rice is tender. Skim fat. Pass Parmesan cheese, if desired. Serves 4 or 5.

2 comments:

Amber said...

Wow Nicole, they all look so good. I will try some of them out. I'll let you know how they go. I'm making them though so who knows! Thanks!

Care said...

yummy recipes! I'm gonna try a few. And I am so laughing - you have both picky palate and Pioneer woman on here! We were so meant to be friends (or sisters :))