PORCUPINE MEATBALLS OVEN RECIPES

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PORCUPINE MEATBALLS II RECIPE | ALLRECIPES



Porcupine Meatballs II Recipe | Allrecipes image

Simple and delicious. Beef meatballs with rice, simmered in tomato soup. Great for a fast meal on a busy schedule.

Provided by Yvonne

Categories     Meatballs

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 7

1 (10.75 ounce) can condensed tomato soup
½ cup water
1 ½ pounds ground beef
1 cup uncooked instant rice
1 tablespoon minced onion
1 teaspoon salt
1 dash ground black pepper

Steps:

  • In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside.
  • In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls.
  • Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

Nutrition Facts : Calories 462 calories, CarbohydrateContent 52.3 g, CholesterolContent 68.1 mg, FatContent 17.2 g, FiberContent 1 g, ProteinContent 22.9 g, SaturatedFatContent 6.6 g, SodiumContent 721.3 mg, SugarContent 3.6 g

OVEN BAKED PORCUPINE MEATBALLS RECIPE - FOOD.COM



Oven Baked Porcupine Meatballs Recipe - Food.com image

You can make the meatballs ahead of time and freeze. Then simply remove from the freezer, add the remaining ingredients and bake. Double this recipe for a buffet company meal or camping trip. So easy to make as there’s no need to brown the meatballs in the skillet—saves time and bother.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground beef
1/2 cup rice
2/3 cup milk
1 tablespoon instant minced onion or 1 medium onion, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can condensed tomato soup
3/4 cup water

Steps:

  • Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.
  • Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.
  • Bake in 350°F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.
  • Farm Journal’s Best Ever Recipes.

Nutrition Facts : Calories 352.4, FatContent 18.4, SaturatedFatContent 7.4, CholesterolContent 80.9, SodiumContent 943.9, CarbohydrateContent 21.5, FiberContent 0.9, SugarContent 4.3, ProteinContent 23.9

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