Recipe Keeper #13: Worrall's Porcupine Meatballs

This little ditty comes from one of John's older sisters.

You're probably wondering why I've shared so many of his sisters recipes? Yes?

Because he has seven of them.

And they're all older.

I know. I married the only boy, and the BABY of the family, comprised of seven older sisters.

Anyway, here's another recipe from the Seven Sisters Lane. This time from Enne (Arlene). They call her Enne because she's a teenie-weenie, itty-bitty ennie little thing.

Worrall's Porcupine Meatballs
You'll need: 
1 1/2 lbs of hamburger
1/2 c cooked rice
1 t. salt
1 egg
3 T. cooking oil
1 small onion, chopped
1 green pepper, chopped
1/3 c celery, fined chopped
1 can tomato soup
1 soup can of water
1 T. brown sugar

Directions:

  1. Preheat your oven to 350*.
  2. Mix the hamburger, rice, salt and egg together and form into balls.
  3. Flour the balls and fry in the cooking oil until brown.
  4. Reserve the drippings and place the meatballs into a casserole dish.
  5. Saute the onion, pepper and celery in the drippings until they are tender.
  6. Add the tomato soup, can of water, and brown sugar to the sauteed vegetables.
  7. Heat until bubbly.
  8. Pour over meatballs and bake for 90 minutes.
Scrumptious! 

Over and out. 



2 comments:

  1. Hi! I just found your blog ... fun and full of humor and ideas!
    This recipe looks good but I have a question - about how much does this make, do you know? Enough to fill a 2 quart casserole or more?
    Thanks!

    ReplyDelete
    Replies
    1. Thanks for the compliment :) When I made this recipe last it made about 3 to 4 dozen meatballs. I used a "cookie scoop" though, to make sure I had uniform meatballs, and they were pretty small. I recently hosted a baby shower and made five batches of this recipe for 22 people (using the same cookie scoop!) and had plenty to go around.

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