Porcupine Meatballs W/Cheese Soup

Recipe by mamabean
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 12
  • 14
    cup seasoned bread crumbs
  • 2
    (10 3/4 ounce) cans Campbell's cheddar cheese soup
  • 2
    empty campbell's cheddar cheese soup cans milk (10 3/4 oz.)
  • garlic salt (to taste) (optional) or garlic powder (to taste) (optional)
  • granulated onion (to taste) (optional) or onion powder (to taste) (optional)
  • salt (to taste) (optional)
  • pepper (to taste) (optional)
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DIRECTIONS

  • In a large pot, on medium-high heat, combine and heat through the soup and milk. You may add salt and pepper to taste, if you like.
  • Meanwhile, in a medium size bowl, combine ground beef, egg, rice, bread crumbs, garlic salt/garlic powder, granulated onion/onion powder, salt, and pepper (again, these seasonings are optional).
  • Form ground beef mixture into small to moderate sized meatballs (depending on how many meatballs you want to make), dropping meatballs into the pot of soup as you go.
  • Stir the meatballs and soup after all meatballs are added, keeping the heat on medium-high.
  • When soup starts to slightly boil, turn the heat down to low-medium, and cover the pot.
  • Stir every 15-20 minutes, so the meatballs don't burn.
  • Cook until meatballs are no longer pink, and the rice is soft. (about 45 minutes to an hour, depending on size of meatballs).
  • Serve over rice, with a side of fresh cooked vegetable of your choice.
  • **Sometimes, I add another can of cheese soup, and add only 2 and a half cans of milk, to make it cheesier. Either way, it's still delicious!**.
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