Friday, September 24, 2010

Porcupine Meatballs and Mashed Potatoes

By: Barb Dahl

1 beaten egg
2- 10 3/4 oz cans of tomato soup
1/2 cup minutes rice uncooked
2 Tbsp onion (optional)
2 Tbsp parsley
1 tsp worcestershire sauce
1 cup H2O
1 lb lean ground beef or turkey meat
1/2 tsp salt
1/8 tsp pepper

Combine egg & 1/4 cup of soup in bowl. Stir in rice, onion and parsley, salt & pepper. Add uncooked meat & mix well & shape into balls. Brown all sides in skillet. In a 9x13 pan add remaining soup, worcestershire sauce & H20 & mix together. Once meatballs are browned transfer to the pan with soup mix, make sure they are pretty covered with the soup. Bake at 350 for 30 min or until meatballs are cooked through. Serve over mashed potatoes.

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