Want more iVillage? Sign up for our
Newsletters
Porcupines
This recipe is from iVillage member myrtle.beach.momma, who posted this recipe on our message boards.
Recipe courtesy of iVillage member myrtle.beach.momma
Ingredients
| 1 beaten egg | 1 pound ground beef | |
| One 10 3/4-ounce can tomato soup | 1 teaspoon Worcestershire | |
| 1/4 cup rice | 1/2 teaspoon salt | |
| 2 tablespoons chopped onion | 1/8 teaspoon pepper | |
| 1 teaspoon dried parsley | 1 cup water |
directions
Total:
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
-
1
In a bowl combine egg and 1/4 cup of soup.
-
2
Stir in rice, onion, parsley, salt and pepper.
-
3
Add beef and mix well.
-
4
Shape meat mixture into small balls about the size of ping pong balls.
-
5
Place in skillet and brown on all sides.
-
6
Drain.
-
7
Mix remaining soup with Worcestershire and water; pour over meatballs.
-
8
Bring to boil; reduce heat.
-
9
Cover and simmer 40 minutes, stirring often.
Chime In
Today's Best Saving
from
- Dear Slashfood Readers: Our New Home
- Delivery Man Publicly Shames Bad Tippers On Blog
- FDA Still Struggling to Define "Gluten-Free"
- Thieves Prey on Starbucks Customers
- 'Top Chef' to Become a Broadway Musical?
- How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much)
- Alien Invasion Cupcakes: Recipe of the Day
from
- Court Orders Woman to Stay Away from Jeff Goldblum
- Watch: Whoopi, Carson Join Cast of Fallon’s ‘Downton Sixbey’
- Britney Spears Denies Storming Off Set in ‘X Factor’ Debut
- ‘Idol’ Moves Toward Lower Payouts for Runners-Up
- Lee Rich, Producer of ‘The Waltons’ and ‘Dallas,’ Dies
- ‘DWTS’ All-Stars: Kate and Bristol and Carson? Oh, My!
The iVillage Network