Today’s recipe is one courtesy of my mom. My mom’s rice meatballs were a family favorite when I was growing up. Now it is a favorite of my family now. These meatballs have rice mixed in them. May sound strange but it is so good.
The meatballs get browned, thrown in a baking dish with some condensed tomato soup, and water. Then they bake in the oven. The soup and water helps cook the rice and reduces down to a thick sauce.
I have heard of similar recipes like this referred to as porcupine meatballs. They are called this because of the rice poking out of the meatballs. The flavor of these meatballs reminds me of the filling in found in a stuffed green pepper. So delish. Add a salad or veggie to the side of my mom’s rice meatballs and dinner is done.
- GROUND BEEF
- LONG GRAIN RICE
- EVAPORATED MILK
- CONDENSED TOMATO SOUP
- 1½ lb. ground beef
- ¾ cup raw long grain rice
- ¾ cup evaporated milk
- 3 Tbsp. finely chopped onion
- 1½ tsp salt
- pepper to taste
- 1 (10¾ oz) can condensed tomato soup
- 1¼ cup water
- Preheat oven to 375.
- In a bowl, combine the beef, rice, milk, onion salt and pepper.
- Shape meat/rice mixture into meatballs. I use a small cookie scoop to do this and keep them all uniform.
- Place meatballs in a large skillet and brown. You just want to brown the outside, they will finish cooking in the oven.
- Place browned meatballs in a 9 x 13 inch baking dish.
- In the skillet you cooked the meatballs in, add the soup and water. You want to get all the bits in the bottom of the pan from browning the meatballs mixed in with the soup.
- Pour the soup mixture over the meatballs in the baking dish. Cover the dish with foil.
- Bake for 30 minutes. Remove foil and give a stir.
- Cover back with foil and bake for 15 more minutes. Makes about 30 meatballs.
- Category: Beef
- Method: Baked
- Cuisine: American