This is my version of the classic Campbell's soup porcupine meatball recipe. It was always a favorite of my daughter's so we made it again for our members. Enjoy.
Mix the ground beef and pork together.
Add egg, 1/2 can tomato soup, 1/2 to 1 tsp. minced garlic, onion, oregano, and rice.
Mix all ingredients together well.
Shape into meatballs, I like to make them golf ball sized or smaller.
Place meatballs in skillet.
Pour remaining 1 1/2 cans of soup and 1 can water over meatballs.
Bring to a boil. Reduce heat to simmer, cover, and cook for 25 - 30 minutes or until the meatballs are done and the rice is tender.
Serve with your favorite vegetable or salad.
Source: Campbell's Soup cookbook from the 1970s
By R Barbara from Bremerton, WA
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My mother in-law got me started on these years ago. Our family really enjoys them!
A variation on the recipe I got years ago from my mother in-law. These are just as good as hers.
The pieces of rice resemble porcupine quills. This dish is fast to make, and because you are using an electric pressure cooker, doesn't have to be watched.
In a bowl combine first six ingredients. Crumble beef over mixture and mix well. Shape into 1 - 1 1/2 inch balls. Place in casserole dish. Combine last four ingredients; pour over meatballs.
This recipe can be baked at 350 degrees F for 2 hours, but I made it in the crockpot to save energy and to keep my kitchen cool in the summer. It also uses brown rice instead of white.
