The Baker Family TableA family archive shared privately by direct link
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Meats

Porcupine Meatballs

Shared by Inie Henry

A family memory

The Story Behind It

I got this recipe from my sister, Catherine Canaday (Sis), back in 1955, when we had to stretch a pound of hamburger as far as we could. This is one of my family’s favorite meals.

1

Ingredients

1½ lbs hamburger
1 cup crushed cracker crumbs
1 large egg
¼ cup chopped onion
⅓ cup raw rice, not instant
1 can tomato soup
1 can water

2

Directions

Combine the hamburger, cracker crumbs, egg, chopped onion and raw rice.
Form the mixture into 1-inch meatballs.
Heat the tomato soup and 1 can water in a heavy pan.
Bring to a boil.
Add the meatballs one at a time.
Turn the meatballs once.
Reduce the heat and simmer for 1 hour, or until the rice is tender.
Stir occasionally to prevent sticking.
Serve the thickened tomato soup over mashed potatoes, if desired.