Directions for Porcupine Meatballs:.
Combine ground beef, rice,
Defrost meatballs ahead of time by placing
For the meatballs; mix the ground beef with
Heat oven to 400 degrees.
In large bowl, mix all meatball ingredients and shape into balls.
Place meatballs into 8 inch baking dish.
Bake 15 minutes and drain.
Meanwhile, combine all sauce ingredients in saucepan.
Boil 3-4 minutes until the jelly is melted, stirring constantly.
Pour heated sauce over meatballs.
Bake 10-12 minutes or until hot and bubbly.
Serve over potatoes or noodles.
Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.
Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.
Bake in 350\u00b0F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
Form into 1-2 inch meatballs.
Place in a single
Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
Shape mixture into about 20 small meatballs.
Place meatballs in a large skillet.
Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
Bring to a boil.
Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.
Place ground beef,1 cup rice,seasoned salt and Italian seasoning in bowl. Mix well. I use my hands.
Roll into 16-18 golf ball sized meatballs.
Place remaining rice (1 1/2 cups) in bottom of 9x13 pan. Place meatballs on top of rice.
Mix broth and tomatoes together and pour over meatballs.
Cover tightly with foil and bake at 350 degrees for 1 hour. or until liquid is all absorbed.
Mix beef, onion, rice, and salts.
Shape into 16-20 meatballs.
Melt butter in a skillet and brown meatballs on all sides.
Add remaining ingredients, bring to a boil, cover and simmer 40-45 minutes.
Serve.
6 1-1/2 inch meatballs.
Heat olive oil in
Combine ground beef, rice, egg, onion powder, garlic powder, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
Shape mixture into about 20 small meatballs.
Place meatballs in a large soup pan with a lid.
Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
Bring to a boil.
Reduce heat; cover; and simmer 30 - 40 mintes or until meatballs are cooked and rice is soft, stirring often.
Serve over rice, mashed potatoes, or even egg noodles.
In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.
Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.
Roll the mixture into 12 meatballs.
Heat a large skillet
Combine ground beef, rice, onions, egg, salt, pepper, cinnamon, Worcestershire sauce in a deep bowl and mix till combined.
Shape mixture into about 15 big meatballs and stuff each with a velveeta cheese cube taking care of covering the cheese thoroughly.
Place meatballs in a large oven proof skillet or casserole. Mix together the soup and water in a small bowl and pour over meatballs.
Put skillet in the oven and cook covered for 1 1/2 hour at 325 degrees turning the meatballs once during cooking.
br>Shape into 1-inch meatballs.
This should make about
Preheat oven to 350\u00b0. Mix hamburger meat and rice packet. Form into meatballs about the size of a quarter. Place meatballs on a cookie sheet. Cook until meat is done. Mix beef flavor pack with 4 cups of water and bring to a boil. Add flour to create a gravy. Add meatballs to gravy and simmer for about 30 minutes, then serve.
Mix 1/4 cup soup with beef, rice, egg, onion and salt.
Shape into 16 meatballs.
Brown meatballs in shortening.
Pour off fat. Blend remaining soup, water and mustard.
Pour over meatballs. Cover and simmer for 20 minutes.
Makes 4 servings.
Mix the hamburger meat, French onion dip mix and 3/4 cup rice. Roll the mixture into meatballs, about an inch thick, then roll meatballs in remaining rice.
Pour tomato sauce over the meatballs in a baking dish.
Bake for 30 minutes at 350\u00b0.
In a large bowl, combine the first seven ingredients.
Add the ground beef and mix well.
Shape meat mixture into 1- 1/2 inch balls.
Heat oil in large skillet.
Brown meatballs in oil.
After meatballs have browned, drain oil and fat.
In a medium size bowl, combine the tomato sauce, water, brown sugar, and Worcestershire sauce; pour over meatballs in skillet.
Reduce heat; cover skillet and simmer for 1 hour.