Porcupine Beef Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
1 medium onion, minced finely
02 -
1¾ pounds of very lean ground beef
03 -
1 teaspoon of baking powder
04 -
½ cup of raw long-grain white rice
05 -
1 cup of milk
→ Seasonings
06 -
½ teaspoon of black pepper
07 -
½ teaspoon of poultry seasoning
08 -
½ teaspoon of dried thyme
09 -
2 teaspoons of salt
10 -
A small pinch of ground cloves
→ Sauce and Assembly
11 -
2 tablespoons of chopped fresh parsley
12 -
2 cans of condensed tomato soup (10.75 oz each)
13 -
2 tablespoons of olive oil
14 -
2 soup cans of water, measured using the empty cans
# Instructions:
01 -
Set your oven to 350°F (175°C) and let it heat up.
02 -
Toss all the ingredients for the meatballs into a big bowl and mix everything thoroughly using clean hands. It's supposed to be soft.
03 -
With damp hands, shape the mixture into about 30 meatballs of medium size. Put them into a greased 9x13 inch baking dish.
04 -
Blend the tomato soup with water. Pour that over the meatballs. Scatter parsley on top and cover the dish with foil.
05 -
Bake it for 35 minutes with the foil on, then take it off and bake another 30-35 minutes until the rice pops out of the meatballs.
# Notes:
01 -
Use an ice cream scoop to make meatballs the same size
02 -
Rinse the rice before adding it in
03 -
You’ll end up with roughly 30 meatballs