Monday, July 8, 2013

Crock Pot: Porcupine Meatballs

This super-simple, but fabulous recipe came from the mother of a friend of my Mom's. My Mom first had it at their house nearly 40 years ago; but the lady has been making it for longer than that. Her children made it for their kids growing up; and I know a few of her grandchildren make it for their kids. My Mom made this every few months and it was one of the few recipes every one of us loved. (My sisters can be picky eaters). It is so simple; it's really a last minute "throw together" type of meal. I think it was usually made on nights when we all had soccer practice or other things going on. My Mom usually made double this amount for the 6 of us to make sure there was enough for whoever we might bring home with us or leftovers.


1 lb ground beef (or turkey)
1 cup instant rice (instant brown rice works too)
1 tsp black pepper
a few dashes of salt
Condensed tomato soup - 3 of the regular sized cans, undiluted.

Combine the meat, rice, and spices; roll into golf ball sized meat balls. I get a dozen meatballs per pound of meat. Place in crock pot, pour undiluted tomato soup over them. Cook on HIGH for 4 hours or LOW for 8 hours. If you're home, gently stir them every so often.

Serve with a vegetable, my 1 Hour Dinner Rolls, and a side salad and you've got a delicious plate of comfort food.

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