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,

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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!

Jen