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Prep Time: 12 minutes
Cook Time: 1 hour
Ingredients:
- 1 1/2 pounds lean ground beef
- 1 large onion, minced
- 1 cup uncooked rice
- salt and pepper to taste
- garlic powder to taste
- 1 can (14.5 ounces) tomatoes
- 1 can (8 ounces) tomato sauce
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 chopped green bell pepper
Preparation:
In a large bowl, mix together ground beef, onion and rice.
Add salt, pepper and garlic powder. Form into 1 1/2-inch meatballs
and sauté over medium heat in a large skillet until well browned on all sides.
In a medium saucepan, mix tomatoes, tomato sauce, chopped green bell pepper and cream of mushroom soup. Bring to a boil; reduce heat and simmer for 5 minutes. Pour tomato sauce over porcupine meatballs in skillet and bake at 350° for 1 hour or until meatballs are cooked through and sauce is thick. If skillet is not oven safe, transfer to a baking dish.
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