Friday, November 21, 2014
My mother used to make these for us when we were kids and I still love them today. There are alot of different recipes for Porcupine Meatballs, this is my mother's recipe.
1 pound of ground beef
2 cans tomato soup
1/2 cup of minute rice
1 green pepper sliced
Preheat Oven to 400. Mix the raw ground beef with the seasonings to your taste. Add half a can of tomato soup and 1 egg into the meat and combine well. Spray an 8x8 pyrex pan with Pam. Form 9 large meatballs and place into glass pan. Lay sliced green peppers all over and around the meatballs. Pour remaining soup into a bowl with 1/2 can of water and mix well, pour over meatballs and tuck in peppers so that they are also covered.
Bake for 45 minutes.
I always seem to make potatoes au gratin as a side dish for these meatballs, goes really well. Try it!
This recipe is absolutely delicious and sure to make them come running back for seconds. Easy recipe and a family winner!
- 1 half box of elbow macaroni (1 lb box)
- 1 tablespoon vegetable oil
- 1/2 cup diced green pepper
- 1/2 cup diced red pepper
- 1 tsp onion powder
- 1 tsp chopped prepared garlic (jar)
- 1 pound lean ground beef
- 1 (15 oz) can petite diced tomatoes; drained
- 2 (8 oz) cans of tomato sauce
- Salt and pepper (to taste)
- 1/2 tsp cumin
- 1 tsp Italian seasoning
- 2 cups shredded Cheddar
Heat the oven to 350 degrees
Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers and garlic, and saute until soft. Add the ground beef and saute until browned, drain. Add the tomatoes, sauce, salt and pepper, onion powder, cumin and Italian seasoning to browned beef, combine the macaroni and the beef mixture. Spread half this mixture into a 8 x 8 -inch baking dish and top with about 1/3 cheese. Pour over remaining mixture and top with the remaining cheese and bake for 20 minutes or until the cheese is lightly browned and bubbly. Serve with garlic bread.