Linda's Fantabulous Porky Pine Meatballs

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There are so many recipes for porcupine meatballs so i thought i would throw in my 2 cents worth in. porcupine meatballs got their name because of using the proper rice. If you use long grain or instant or converted you won't get the 'porcupine' surprise. i recommend a short grain rice and specifically i use cal rose brand. I think an aborio would work as well. i give the rice a rinse in a mesh colander before mixing the meatballs. this is a recipe every kid loves, including dh, the biggest kid of all. try both variations and then try your own combination to come up with what your family likes best.

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Steps

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Pre heat oven to 350.

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Mix meat , rice , milk , parsley , onion , salt and pepper in a mixing bowl.

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Spray a 13x9 pan with cooking spray.

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Form meatballs into one ounce balls.

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If you use the right size scoop you will fill the baking pan perfectly.

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Mix soup and water together until well blended.

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Pour over meatballs.

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Cover baking dish tightly with foil.

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Bake for 1 hour until hot and bubbly.

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This recipe works great for a buffet too.

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You can make them with barbeque sauce for a big yummy change.

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Have some frilled toothpicks standing by and watch them disappear !', hope you and your family like this variation of 'porky-pine' meatballs"]".

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Ingredients

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ground beef, ground pork, short-grain rice, whole milk, parsley, onion, kosher salt, tomato soup, water