Creamy Porcupine Meatballs

Porcupine meatballs were popular in the 50’s. I remember it being served for company at the home of school friends, and really liked it. A lot of recipes call for a pressure cooker, which I usually use, but many of you may not have one. There are many recipes for it made with purchased tomato soup, but my husband likes cream soup better.
This recipe using cream soup is from a Mennonite cookbook Our Daily Bread. We really liked this recipe – the timing was perfect – plenty of time to do something else while it bakes unattended – Bake potatoes on the side?  Sunday dinner?  My covered pink pyrex casserole was made for recipes like this. We even enjoyed the leftovers the next day.
I recently made this using Myrna's Mushroom Soup Mix...it worked perfectly!

Creamy Porcupine Meatballs
Meatballs
1 Pound Ground Beef -- lean
1/2 Cup Rice -- uncooked long grain
1/4 Cup Water
1/4 Cup Onion – finely chopped
1/2 Teaspoon Salt
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Pepper
Sauce
1 can Cream of Mushroom Soup or Myrna's Mushroom Soup Mix
1/2-3/4 cup water
Heat oven to 375°. In medium bowl, lightly mix together all meatball ingredients. Form mixture into 12 meatballs. I used my muffin scoop, a size 24.
Place in 11 x 7" baking dish.
In medium bowl, stir together all sauce ingredients; pour over meatballs. Cover; bake for 1 hour 15 minutes or until rice is tender.
4 -6 servings. $ 3.40 or 85¢ per serving.
Per Serving: 461 Calories; 30g Fat (59.9% calories from fat); 22g Protein; 24g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 728mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

6 comments:

  1. I love the recipes you post. Makes me think of home. Thank you.

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    1. Well, we seem to be channeling the fifties this week...making what we remember our mom and her friends making...comfort food, I guess.
      Thaks for following us.

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  2. I may have to make this one for my husband, the meat lover! Thank you . . . from both of us!

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  3. This sounds so good. A perfect comfort food!

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  4. Hi, I'd love to know the instructions for using a pressure cooker! These look great!

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    1. I have only made the tomato-based porcupine meatballs in my pressure cooker...using the recipe from my Presto manual.

      PORCUPINE MEATBALLS

      1 pound lean ground beef
      1⁄3 cup uncooked long-grain white rice
      2 tablespoons tomato paste
      1 teaspoon salt
      1⁄4 teaspoon pepper
      1⁄2 cup chopped onion
      1⁄4 cup sliced celery
      1⁄4 cup chopped green bell pepper
      1 cup tomato sauce
      1⁄2 cup water
      1 tablespoon sugar
      1⁄2 teaspoon dry mustard

      Combine ground beef, rice, tomato paste, salt, and pepper; mix well. Form into 8 balls. Place meatballs in cooker. Add onion, celery, and green pepper.

      Combine tomato sauce, water, sugar, and mustard. Pour over meatballs. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Cool cooker at once.

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