Prep 20 mins
Cook 1 hr
Another family recipe - I noticed that all of the recipes for porcupines use a tomato sauce, and thought I'd post our alternative. Cooking the meatballs in the microwave gets rid of a lot of fat - I also cook meatballs for spaghetti in this fashion. I've made this with reduced-fat cream of mushroom soup and with ground turkey - both work well, and don't have much effect on the final dish. Prep time includes time to microwave the meatballs
- 1 lb ground beef
- 1 egg
- 1⁄4 cup onion, minced finely
- 1⁄2-3⁄4 cup uncooked rice
- salt and pepper
- 2 cans cream of mushroom soup
- Combine the hamburger, egg, onion, rice, salt, and pepper and blend well.
- Form into small meatballs.
- Place meatballs in a glass pie dish and cover with a microwave-safe plate.
- Microwave on high for 9 minutes.
- When done remove from microwave carefully (it will be very hot, and will make a lot of steam when you remove the cover plate).
- Pour the fat out and discard.
- Oooh, look at all the fat you got rid of!
- Combine the 2 cans of soup with 1/2 cup water in a crockpot.
- Add the meatballs and cook for 1-2 hours or until the rice has softened (not to long, though, or the rice will absorb all of the moisture and you'll just have one large mass).
- Serve over mashed potatoes.
I gave this 5 stars because it was SO good finished but it took a lot longer than 2 hours (about 4) for the rice to soften as did the other reviewer. I also did cook them in the microwave as suggested. Perhaps instant rice is what you are supposed to use? Not sure but these were VERY good... even though we had to wait! Thank you!!!
I made this as one of my 3 choices for the 1st Pick Your Chef game. I love meatballs of all sorts, so I was really looking forward to these. They tasted great and took me back to childhood when my grandma cooked meatballs in mushroom soup. I did, however, have to leave them in the crockpot about 4 hours. I checked them after 2 hours, and the rice wasn't really soft yet; still pretty crunchy.