Wednesday, October 6, 2010

Porcupine Meatballs

As I prepare for the arrival of our new baby I am trying to find recipes that are good make ahead meals. This is one that my husband and I really like and you can either make it now or freeze it to make for later.

1 lb ground turkey or 1 lb ground beef
1/2 cup brown rice, uncooked
1 tablespoon onion, minced
1 teaspoon salt
1 (10 1/2 ounce) can tomato soup
10 ounces water (one soup can)
1 tablespoon Worcestershire sauce

1. Combine meat, rice, onion and salt.
2. Form into 1-2 inch meatballs.
3. Place in a single layer in a deep baking dish.
4. Combine soup, water, and Worcestershire sauce.
5. Pour over meatballs (meatballs should be mostly covered).
6. Bake covered for 1 1/2 hours at 350 degrees, or until rice is tender. (Takes about an hour if using white long grain rice, takes up to 2 hours if using brown rice).

You can also freeze for cooking later. For freezing, place raw meatballs in a ziploc bag when frozen. Freeze soup mixture separately in another ziploc bag. When ready to cook, thaw both meat and soup (will need to re-stir soup because it separates), then combine into baking pan to bake.



~Beth

1 comment:

Diana said...

I make this recipe! Only I use tomato sauce instead of soup and add celery seed and a little garlic powder to the list of spices. Just thought I'd comment so you can have those options if you ever need them!

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