Porcupine Meatballs With a Twist |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A delicious one pot meatball meal with rice and stuffed with cubes of Velveeta cheese, simmered in a tomato-Worcestershire sauce. I copied and adapted this recipe from an old french canadian booklet over 35 years ago and it's still a favorite in our house. Its a meal in itself but I always serve it with a fresh chef salad and mashed potatoes. Ingredients:
2 lbs ground beef |
3/4 cup long grain rice, uncooked |
1/2 onion, extremely finely chopped |
1 egg, slightly beaten |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
1 dash pepper |
1 pinch cinnamon |
2 (10 ounce) cans tomato soup (aylmer) |
1 (10 ounce) can water |
3 ounces velveeta cheese |
Directions:
1. Combine ground beef, rice, onions, egg, salt, pepper, cinnamon, Worcestershire sauce in a deep bowl and mix till combined.
2. Shape mixture into about 15 big meatballs and stuff each with a velveeta cheese cube taking care of covering the cheese thoroughly.
3. Place meatballs in a large oven proof skillet or casserole. Mix together the soup and water in a small bowl and pour over meatballs.
4. Put skillet in the oven and cook covered for 1 1/2 hour at 325 degrees turning the meatballs once during cooking.
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