Watson House Wednesday #6: Porcupine Meatballs
From the good old red-and-white cookbook (Better Homes and Gardens), this is a family favorite of ours. The recipe is even online, you can find it here:
Ingredients:
1 egg
1 (10 3/4 ounce) can condensed tomato soup
1/4 cup long grain rice
1 tablespoon dried parsley flakes
1 teaspoon minced dried onion
1/4 teaspoon salt
1 dash pepper
1 lb lean ground beef
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
In medium bowl, beat egg. Add 1/4 cup tomato soup, uncooked rice, parsley flakes, dried onion, salt and pepper. Mix well. Add ground beef and using your hands, mix well again. Shape into 1-inch meatballs. This should make about 20 meatballs. Place meatballs in a 1-inch skillet. Mix remaining soup with the water. Add Worcestershire sauce, oregano, and mix. Pour soup mixture over the meatballs. Cook without stirring until mixture starts to boil. Turn heat to low. Cover and cook for 30 minutes, stirring occasionally. Using a wooden spoon, carefully stir the meatballs so they don't stick to the skillet.
I tried adding a sprinkle of smoked paprika, and it was pretty good! Subtle, but it worked well with the beef and tomato flavors, I think. These meatballs are also yummy on a sub sandwich, and make wonderful leftovers!
Edit: I just noticed that the online recipe does not include the oregano! In the cookbook version, you add a 1/2 teaspoon dried oregano to the sauce before pouring it over the meatballs. Also, it says to cook for 40 minutes, but the cookbook says 20 minutes. I would recommend splitting the difference, and simmering for about 30 minutes, until the meat is cooked through, and the rice is tender.
Note: When I mentioned that I’d like to try this with ground turkey, my mom says that she sometimes makes it with ground turkey and cream of chicken or cream of mushroom soup. We tried this, and it’s also great!
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