Spicy porcupine meatballs

Yield: 1 Servings

Measure Ingredient
1 pounds Lean ground beef
1 cup Minute rice
2 tablespoons Worchestershire sauce
¼ teaspoon Pepper
\N \N Few dashes salt
1 medium Onion
2 cans Tomato soup
1½ can Water
\N \N Worchestershire sauce to taste
\N \N Cayenne pepper as desired
\N \N Salt and pepper to taste

Combine beef, rice, first amt. of w. sauce, salt and pepper in a bowl. Mix well. Form meatballs approx. 1¼ inches in diameter. (I use an icecream scoop) Brown meatballs on all sides in a large skillet using about 1 Tbsp.

of vegetable oil. Slice the onion into thin rings and soften in pan while the meatballs are browning. When meatballs are browned, transfer to a large casserole dish.

In the skillet, combine tomato soup, water, w. sauce and spices. Experiment with the amount of cayenne pepper. I use approx. ¼ tsp.but that maybe too spicy for some. It should be just enough to give the tomato mixture some zing. Stir to get flavours off the bottom of the skillet. Heat mixture on medium until hot and bubbling. Pour over meatballs and bake for 40 munutes at 350 degrees. Do not cover. Serve with mashed potatoes.

Posted to EAT-L Digest by Debra Ryckman <dryckman@...> on Feb 8, 1998

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