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Porcupine Meatballs III Recipe

Recipe by: DKOSKO

"These tangy meatballs are fun to make, and kids love them!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook30 m
  • Ready In1 h
  • 1In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
  • 2In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
  • 3Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 4 servings
  • 458 cals
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 pound ground beef
  • 1 cup uncooked instant rice
  • 1 egg, slightly beaten
  • 1/4 cup minced onion
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • 1 clove garlic, minced
  • 1 teaspoon prepared mustard
Nutrition

Amount per serving ( 5 total)

  • Calories:
    458
    23%
  • Fat:
    24.3
    37%
  • Carbs:
    33.2
    11%
  • Protein:
    25.7
    51%
  • Cholesterol:
    122
    41%

Based on a 2,000 calorie diet

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