The other day the hubby and I were walking through our apartment complex and I got a whiff of my childhood. It smelled exactly like my Mom’s porcupine meatballs. I knew I had to make these, and soon! I called Mom and got the recipe. Man, these things couldn’t be simpler and they’re so darn tasty!
1lb Ground Beef
1/2C Long Grain White Rice
3 Cans Campbells Tomato Soup (I like the low sodium)
Dash of Worcestershire Sauce
Black Pepper to taste
Mix ground beef, rice and black pepper. Form into balls and brown in a large skillet.
In a separate bowl combine soup, one and a half cans of water and Worcestershire sauce.
Once the meatballs are browned on all sides (they will not be cooked all the way, that’s ok). Dump in the soup mix and simmer on low for about a 45 minutes (stirring and flipping the meatballs occasionally) until the meat is fully cooked and the sauce has reduced down by half.
Here’s why they’re called porcupine meatballs – as they cook the rice starts to poke out and they look like little porcupines.