Tuesday, December 2, 2008

Porcupin Meatballs

1 beaten egg
2 cans condensed tomato soup
3/4 cup cooked rice
1/4 teaspoon onion powder
1/4 teaspoon pepper
1 lbs of ground beef
1 1/2 teaspoon of Worcestershire sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon chili powder
1/2 cup water
Parmesan Cheese (optional)

Combine egg, 1/4 cup soup, rice onion powder, and pepper. Add beef; mix well. Shape into meatballs (about 20) Place in a large skillet and brown the meat. Mix the remaining soup with Worcestershire sauce, oregano, chili powder and water. Pour over meatballs. Bring to a boil; reduce to simmer and cover. Stirring often cook 20 minutes or until meat is no longer pink. Sprinkle with Parmesan cheese, if desired. Eat on mashed potatoes.

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