Zesty Porcupine Meatballs
1 pound lean ground beef
2 cans condensed tomato soup (10.75 ounces)
1/4 cup instant rice (uncooked)
1/4 cup chopped onion
chopped fresh parsley 1 tablespoon
1 tsp onion salt
1/4 tsp ground black pepper
1/4 cup Worcestershire sauce
herbs for garnish (optional)
How to make Zesty Porcupine Meatballs
- In a large bowl, beat the egg with a fork then mix it with 1 tbsp of tomato soup.
- Combine the egg mix with onion, parsley, rice, salt, and pepper.
- Add your ground beef to the marinade.
- Stir well. Use your hands to form 1 2/2 inch round balls of beef.
- Use a medium-sized bowl to combine the remaining contents of the tomato soup with Worchester sauce.
- Keep stirring until the gravy is smooth.
- Preheat a large skillet with cooking oil.
- Cook your meatballs until they turn brown on all sides.
- Add the gravy to your meatballs.
- Place a lid on the skillet and let your food simmer for 20-30 minutes.
- Remember to stir the dish every few minutes to ensure the flavors are distributed well.
- Serve the meatballs in a large dish/bowl of your choice
- Garnish it with herbs
- Porcupine meatballs don’t necessarily have ‘porcupine’ in them. They get the name because of the spiky covering the rice creates.
- They were invented during the Great Depression when meat was scant and rice was widely available. In order to hide the fact that the meat was insufficient, women blended the meatballs with rice to give it a fuller look.
- Spaghetti and meatballs is a popular American dish.