sketch of Bob above the Meatball recipe.

PORCUPINE MEATBALLS (Mary Ann’s)

1 egg, beaten
1 can (10 3/4 oz.) condensed tomato soup
1/4 c. rice
2 T. finely chopped onion
1 T. parsley, chopped
1/2 t. salt
1/8 t. pepper
1 lb. ground beef
1/2 c. water
1 t. Worcestershire sauce

In a bowl, combine egg and 1/4 c. tomato soup. Stir in rice, onion, parsley, salt and pepper. Add beef and mix well. Shape into 20 meatballs. Place in a (10 inch) skillet. Mix remaining soup with water and Worcestershire sauce and pour over meatballs. Bring to the boil, reduce heat, cover and simmer 35-40 minutes, stirring often. These meatballs can be serves as an appitezer or as a main dish.

(serves 4-5)

Porcupine Meatballs recipe is published in our November, 2012 Menu Minder, Issue #349.