Porcupine Beef Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
1 medium onion, chopped finely
02 -
1 teaspoon baking powder
03 -
½ cup long-grain rice, uncooked
04 -
1¾ pounds lean ground beef
05 -
1 cup whole milk
→ Seasonings
06 -
½ teaspoon black pepper
07 -
½ teaspoon dried thyme
08 -
2 teaspoons salt
09 -
½ teaspoon seasoning for poultry
10 -
A pinch of ground cloves
→ Sauce and Assembly
11 -
2 tablespoons freshly chopped parsley
12 -
2 tablespoons olive oil
13 -
2 cans water (use soup can to measure)
14 -
2 cans (10.75 oz each) condensed tomato soup
# Instructions:
01 -
Set your oven to 350°F (175°C) and let it heat up.
02 -
In a big bowl, mix all the meatball stuff together using clean hands. It'll feel soft.
03 -
Wet your hands, roll the mix into about 30 medium meatballs. Arrange them in an oiled 9x13 casserole dish.
04 -
Stir the water into the soup, then pour it over the meatballs. Toss on the parsley before covering the dish with foil.
05 -
With the foil on, bake for 35 minutes. Then take the foil off and cook another 30-35 minutes, until the rice starts peeking out of the meatballs.
# Notes:
01 -
To make them all the same size, scoop with a cookie scoop.
02 -
Make sure to rinse the rice before adding it.
03 -
This makes roughly 30 meatballs.