|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||60%|
|Saturated Fat 25g||125%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This porcupine meatballs recipe is a big favorite of many families, and so easy to make. This version is made with tomatoes, tomato sauce, and condensed cream of mushroom soup.
Serve porcupine meatballs with rice or potatoes for a tasty everyday meal.
- 1 1/2 pounds lean ground beef
- 1 large onion, minced
- 1 cup uncooked rice
- Salt and pepper to taste
- Garlic powder to taste
- 1 can (14.5 ounces) tomatoes
- 1 can (8 ounces) tomato sauce
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 chopped green bell pepper
In a large bowl, combine the ground beef, onion and rice. Add salt, pepper and garlic powder. Mix well.
Shape the meat mixture into 1 1/2-inch meatballs
Heat the oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides.
In a medium saucepan, combine the tomatoes, tomato sauce, chopped green bell pepper, and cream of mushroom soup. Bring to a boil; reduce heat and simmer for 5 minutes.
Pour tomato sauce over porcupine meatballs in oven-safe skillet and then bake at 350 F for 45 minutes to 1 hour or until meatballs are cooked through and sauce is thick.