Porcupine Meatballs With a Twist

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.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 15 meatballs

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.