Porcupine meatballs are so quick to make, and they are tasty. Those are tasted like little meatloaves ball. It falls apart, but no biggie. It just makes the gravy taste even better. This is a lovely, classic recipe, and you will be glad to see it.
Enjoy these meatballs and having them as they are and adding them with ground beef. Make this for dinner a couple of nights, and it is a good change of pace from the regular dinner ideas. They are divine. Just make them again and again for your Holiday Open House. It is a very simple and flavorful dish to prepare.
If you love Porcupine Meatballs, try to serve them with yeast rolls and peas. Add some breadcrumbs because the mixture will seem a bit soft, and they turn out beautiful.
Ground Beef Porcupine MeatballsPrint Recipe
- 1 pound of ground beef
- ¼ cup of long grain rice, uncooked
- 1 egg, slightly beaten
- 2 tablespoons of onions, finely chopped
- 1 tablespoon of fresh parsley, snipped
- ½ tablespoon of dried parsley
- 1 dash of pepper
- ½ teaspoon of salt
- ½ cup of water
- 1 can of tomato soup, divided
- 1 teaspoon of Worcestershire sauce
- Combine ground beef with rice, egg, onion, parsley, pepper, salt, and 1/4 cup of tomato soup in a bowl. Mix them well. Mold the meat mixture into about 20 small meatballs. Place them in a large skillet.
- Mix the rest of the soup, Worcestershire and water in a small bowl. Then pour over the meatballs. Bring to a boil.
- Reduce heat. Cover them, simmer for about 40 minutes until the meatballs seem cooked and the rice is soft and stirring often.