Mix the ground beef and pork together.
Add egg, 1/2 can tomato soup, 1/2 to 1 tsp. minced garlic, onion, oregano, and rice.
Mix all ingredients together well.
Shape into meatballs, I like to make them golf ball sized or smaller.
Place meatballs in skillet.
Pour remaining 1 1/2 cans of soup and 1 can water over meatballs.
Bring to a boil. Reduce heat to simmer, cover, and cook for 25 - 30 minutes or until the meatballs are done and the rice is tender.
Serve with your favorite vegetable or salad.
Source: Campbell's Soup cookbook from the 1970s
By Barbara from Bremerton, WA
Porcupine Meatball Recipes
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