Oven Baked Porcupine Meatballs |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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You can make the meatballs ahead of time and freeze. Then simply remove from the freezer, add the remaining ingredients and bake. Double this recipe for a buffet company meal or camping trip. So easy to make as there’s no need to brown the meatballs in the skillet—saves time and bother. Ingredients:
1 1/2 lbs ground beef |
1/2 cup rice |
2/3 cup milk |
1 tablespoon instant minced onion or 1 medium onion, chopped |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1 (10 1/2 ounce) can condensed tomato soup |
3/4 cup water |
Directions:
1. Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.
2. Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.
3. Bake in 350°F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.
4. Farm Journal’s Best Ever Recipes.
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