Porcupine Meatballs

Creamy Porcupine Meatballs are one of those old-fashioned comfort foods that never needed fancy ingredients to be unforgettable. Tender meatballs studded with rice, simmered low and slow in a rich, creamy gravy — this is the kind of meal that filled bellies, stretched groceries, and showed up on tables when feeding a crowd mattered. It’s simple, hearty, and exactly the kind of recipe Grandma would make “because it just works.”

Porcupine Meatballs

INGREDIENTS

UNITS: US

• 1 lb ground beef

• ¹⁄₂cup Minute Rice

• ¹⁄₄cup water

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• ¹⁄₄teaspoon onion powder

• ¹⁄₄teaspoon pepper

• ¹⁄₂teaspoon salt

• 2(10 3/4 ounce) cans Campbell's condensed cream of mushroom soup

• 1Tbsp flour

• 1 Tsp Worcestershire Sauce

• 1 cans water

  
  
  
  

DIRECTIONS

• Mix ground beef, rice, 1/4 c water, onion powder, salt and pepper until combined.

• Form into 1 inch balls

• Brown in large skillet

• Combine soup, flour, 2 cans water, W. sauce and whisk well, add to skillet with meatballs

• Cover and simmer on medium low for about 45 minutes.

We love them served over mashed potatoes!