Porcupine Meatballs 8


  • ¼ cup(s) water (if you use more soup and sour cream, use more water.)
  • ½ cup(s) sour cream (use 1 cup for more gravy)
  • 2 teaspoon(s) shortening
  • ½ cup(s) rice
  • ½ teaspoon(s) salt - generous dash of pepper
  • 1 can(s) Cream of Mushroom Soup (use 2 cans for more gravy)
  • ¼ cup(s) finely chopped onion
  • + 2 more ingredients
    • 1 egg, slightly beaten
    • 1 ½ pound(s) ground beef

Combine 1/3 C. of soup with beef, rice, egg, onion, salt, and pepper. Mix thoroughly, shape firmly into 16 meatballs. (They will hold their shape better when cooking, if you prepare them ahead of time and put them in the refrigerator for a half hour or longer). Brown meatballs in shortening, pour...

View full recipe at RecipeTips.com


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