Porcupine Meatballs With a Twist

READY IN: 1hr 10mins
Recipe by Annick 2

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.

Top Review by KerfuffleUponWincle

Tasty comfort food! I used to make this in a pressure cooker MANY years ago. I made one-half the recipe with ground pork, and extra sharp cheddar cubes. Made for Preemie Adoption, Spring PAC 2012.

Ingredients Nutrition

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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