Monday, April 23, 2012

Porcupine Meatballs

This is another Clarke Family classic.

These meatballs are comfort food to the max! They have tons of flavour and are super easy. They taste kind of like a cabbage roll without the cabbage. 

What you need,

1 lb. of ground beef
1 cup raw white rice
1 egg
¼ cup yellow onion, grated or finely diced
¼ cup bell pepper; finely diced (I used an orange one)
1 tsp. garlic powder
½ tsp. salt (or you could use seasoning salt)
¼ tsp. fresh ground pepper
1 can tomato soup
1 can of water (about 1 cup)
¼ cup ketchup, plus more for topping
1-2 tbsp. hot sauce, add to your taste
Salt and Pepper, to taste

Preheat your oven to 350 degrees.

In a medium bowl whisk together the tomato soup, water, ketchup and hot sauce until well combined. Season with salt and pepper to your taste. You are looking for at least 2 ½  cups of liquid, so add more water if needed.

In a large bowl combine the ground beef, uncooked rice, egg, onion, bell pepper, garlic powder, salt and pepper. Mix with your hands until well incorporated.
Form into meatballs. I used a large ice cream scoop to make mine, but you can make them whatever size you like.

Pour half the tomato soup mixture into the bottom of a baking dish or Dutch oven. Place the meatballs on top of the sauce. Pour the rest of the sauce over the top of the meatballs. Squeeze a little ketchup on each meatball and spread it out with the back of a spoon.

Cover the baking dish and cook for 1 hour. Uncover the pan and bake another 15 minutes or so until the top of the meatballs get a little bit brown.

I served mine with some fresh homemade bread, sautéed spicy kale and carrots. It really was a perfect Sunday dinner!


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