Preheat oven to 350
In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, 1 T Worchestershire sauce, garlic, onion and salt. Firmly shape into 16 meatballs.
Place meatballs in a skillet med/hi just to brown. (will finish in oven) Turn once. Takes about 5 mins. Then drain.
Meanwhile; mix the rest of the soup with 1/2 can of water, mustard and worchestershire sauce.
Transfer meatballs to oven safe dish (or I use an ovenproof skillet to start). Pour soup mixture over meatballs. Bake for 20 mins.
Serving
Suggestions
Serve with a green veggie or a salad.
Originally Submitted
10/30/2008
0 Out of 5 from
0 reviews
You can add this Porcupine Balls recipe to your own private DesktopCookbook.