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.
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 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.
Here in Cincinnati, none of my friends has ever heard of porcupine meatballs, but to me it is the ultimate comfort food! I usually add wine to the pan when the meatballs are almost don't browning, and then make a cornstarch-based gravy with the brown stuff in the pan, since I can't eat the cream- of soups because of the gluten. Yay, porcupine meatballs!!!
ReplyDeleteCorrie, That sounds good, I hadn't thought of doing that as I am Celiac and can't do the cream of soups either I am going to try that, Thanks for the idea.
ReplyDeleteI normally don't use cream of soups but I do make a brown gravy I make and bake the meatballs till almost done and then pour the brown gravy and heat till heated through and serve the brown gravy meatballs over cooked egg noodles
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