Oven Baked Porcupine Meatballs

Olha's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 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.

Reviews

[Grammabobbie]

My mother made these for us when we were young. I love them over mashed potatoes. I always add a beef bullion cube to 1/2 cup hot water, then mix with the tomato soup. Very good comfort food!

[NELady]

I made these porcupine meatballs following the recipe exactly as written. They were simple to put together and delicious to eat. The cooking time was perfect, too. I served with a green salad and white rice.

[Chef #761849]

This is one of my favorite comfort foods --- and I love doing them in the oven and not having to stand over the stove! I add minced garlic to mine and use a 28 oz. can of diced tomatoes. These are perfect for the freezer (with some rice already cooked and frozen in an accompanying freezer bag.