Porcupine Meatballs

By Sally Young

Ingredients
  • 1 pound ground beef or turkey
  • ¼ cup uncooked long grain rice
  • 1 slightly beaten egg
  • 1 tablespoon parsley, chopped
  • ¼ cup onion, finely chopped
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ⅛ teaspoon pepper
  • ½ teaspoon salt
  • 1 (10¾ ounce) can condensed tomato soup, divided
  • ½ cup water
  • 2 teaspoons Worcestershire sauce

In a medium-sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and ¼ cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet. In a separate bowl, mix remaining soup, water and Worcestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes, stirring often but carefully. Optional: Pour over a bed of cooked white rice. Serves 4-6.