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Monday, May 14, 2012

Porcupine Meatballs

I mentioned in my post yesterday about my Dedication Day Cookbook.  Today's recipe comes from this book.  I have included a picture so you can see just how much I have enjoyed using this book.
Inside the cover, my mother wrote my name and the date March 5, 1980.  As you can see I have gotten my money's worth from this book.
This is the page that today's recipe comes from.  These two pages have been used many times. It is very special to see the names of the women who submitted these recipes.  Many of them have been gone for a long time, but their memory last on these pages.
Now for today's recipe, Porcupine Meatballs.  These meatballs use ingredients that you usually have in the pantry. (Except on the day you really want to make them and realize you are out of tomato soup)
To about a pound of ground beef/chuck add 1/2 c milk.  You could use 2% or skim or regular whatever you happen to have and use.
Then you will need to grate a medium onion.  I always wondered why it said to grate the onion.  I now know why.  When you grate the onion you get the onion flavor without have large chunks of onion in the meatballs.  You really only want the flavor.  Be careful not to grate your fingers.
The grated onion added to the milk and beef.
Next you add 1/2 c uncooked long grain (not minute) rice.  I usually add a little more than 1/2 c.
Salt and pepper to taste and mix the ingredients well.
Spray a 9x9 pan with nonstick spray.
You can make the balls by hand but I like to use an ice cream scoop so they will be the same size.  You can make them smaller than that.
Put all the balls in the pan, squeeze them in.  I am going to add here that you can freeze them at this point if you would like.  If you want to mix up a double recipe and freeze half you can do that before you put the soup on top. They are good to have in the freezer if you need to take food to someone.
 If you are going to bake them now add one can of tomato soup to 1 1/4 c water. I use the healthy request tomato soup but you can use any kind.  Whisk these together to get the lump out.
Pour the soup mixture on top.  Make sure you pour over the top of each meatball.
Now they are ready for the preheated 350 oven.  They bake uncovered for 1 1/2 hours.  I serve these with homegrown green beans.  Make good leftovers too.

Straight from the oven.
Enjoy your dinner.

Porcupine Meatball Recipe

Mix together
1 lb ground beef
1/2 c long grain rice (uncooked, not minute)
1/2 c milk
1 medium onion, grated
salt and pepper to taste
1 can tomato soup
Mix well and shape into medium size balls.   Spray a baking dish with nonstick spray.  Put in a baking dish.  Pour over the meatballs 1 can tomato soup, diluted with 1 1/4 c water.  Bake at 350 for 1 1/2 hours.


  1. You make me so hungry!! These look so good!!

  2. Beth I want to try these but we don't like tomato soup! Do you think it would taste ok to add a little BBQ sauce to the soup to mask the tomato flavor?