Porcupine Meatballs

Porcupine Meatballs

from jocooks.com
Dinner
85 min
6 servings
389 kcal / serving

These Porcupine Meatballs are cozy, retro comfort food at its best, tender beef meatballs with rice “quills,” baked in a rich tomato sauce until saucy, juicy, and totally irresistible.

Ingredients

  • 1 ¾ poundsground beef (extra lean)
  • 1 mediumonion (finely chopped)
  • ½ teaspoonpoultry seasoning
  • 1 pinchground cloves
  • ½ teaspoonthyme (dried)
  • 1 teaspoonbaking powder
  • 2 teaspoonsalt
  • ½ teaspoonpepper
  • ½ cuplong-grain rice (uncooked )
  • 1 cupmilk
  • 2 tablespoonsolive oil
  • 2 canscondensed tomato soup ((10.75 oz cans))
  • 2 canswater ((use soup can to measure))
  • 2 tablespoonsparsley (finely chopped)

Directions

  1. 1

    Preheat your oven to 350°F (175°C).

  2. 2

    In a large bowl add the meatball ingredients, and mix well using your clean hands. The mixture will be quite soft and loose, but they will cook into firm meatballs. 

  3. 3

    Wet your hands and form the mixture into medium size meatballs. You should end up with about 30 meatballs. Drizzle the olive oil in a 9x13 inch casserole dish then place the meatballs in the dish.

  4. 4

    In another large bowl mix the soup and water together, then pour over the meatballs. Sprinkle with chopped parsley and cover with aluminum foil. 

  5. 5

    Bake covered for 35 minutes then remove the foil and cook for another 30-35 minutes, or until the rice pokes through the meatballs.

  6. 6

    Serve with mashed potatoes and enjoy!