Porcupine Meatballs
From Semigourmet53 8 years ago
- 45 minutes to make
- Serves makes 15 3" mea
these are pretty quick and a great way to extend your beef just that much further. Made changes check notes and liquid added to meatball mixture.
Ingredients
- 1 Pound ground beef shopping list
- 1/3 cup water, or soup (I swapped this for ketchup made a double batch and only used 1/3 cup as I used leftover rice.) shopping list
- 1 to 2 tablespoons garlic powder shopping list
- 2 teaspoons Italian seasoning shopping list
- ½ teaspoon black pepper shopping list
- ¼ cup grated onion shopping list
- 1 Teaspoon salt or to taste shopping list
- 2 teaspoons Worcestershire sauce shopping list
- 1 cup leftover cooked rice shopping list
- ¼ cup grated Parmesan cheese shopping list
- 16 ounces tomato soup shopping list
How to make it
- 1. Heat oven to 350 degrees
- 2. Mix meat, and the next 9 ingredients. Shape mixture into 15 (2 to 3”) balls. Place meatballs in un-greased baking dish, 8X10” or larger. Pour soup over meatballs. Cover with aluminum foil; Bake 45 minutes. Uncover; bake 15 minutes longer.
- Note: using leftover rice the meatballs start to break apart. I used about 1 1/2 cups cooked rice for a double batch.
- Just to help: I use one of these to help with uniform size and speed of making the meatballs. you can get any size you like and it really speeds up the process.
- http://www.amazon.com/Bakers-Secret-Cookie-Dough-Scoop/dp/B00HNKE7RC/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1454441211&sr=1-3&keywords=cookie+scoop
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" It was excellent "