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.
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 Celery or Mushroom Soup or Tomato Soup
½ 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.
*I might use 3/4 cup of water in the sauce next time for more gravy.
I've never had the rice cook all the way through for my own porcupine meatball recipe- but it didn't call for a covered dish, so maybe that was the problem. I'll be trying this to see if we can have a non-crunchy porcupine effect!
ReplyDeleteTry instant rice. My family has eaten this for as long as I can remember. I had the same problem. My Nana presoaked her long grain rice and rinsed off the starch to avoid the undercooked rice but I prefer instant rice. Hope this helps!
DeleteI'M TRYING THE RECIPE NOW AND WILL REPORT BACK AS TO HOW IT COOKED IN MY SHARP CONVECTION MICROWAVE OVEN FOLLOWING ALL THE RECIPE AND TIME FRAMES NOTED ABOVE.
ReplyDeleteJUST TASTED THEM AND CAME BACK TO POST THIS RECIPE IS SO TASTY AND FABULOUS. THANKS SO MUCH!
ReplyDeleteBro you made it same day and it was done 18 minutes later?
DeleteI've been cooking these at least 25 years lost the measurements so thank you I use all MiLK I also heat the milk that goes into meat mixture. They also freeze great I also make double batch make your raw meatballs and when frozen put in freezerbag and make sauce when you cook them fast dinner
ReplyDeleteJust made and tried, it’s fantastic. I used chicken broth instead of water, added a touch of paprika
ReplyDelete