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From the Kitchen of Janet Cuddigan
The new year is not far away now and you know what that means--yeah, college football bowl games are coming up soon. Even if you are just tailgating in your living room, here’s an easy to make (and easier to eat) recipe for meatballs to enjoy during the games.
Porcupine Meatballs
1 can tomato soup, condensed
1 pound ground beef
1/4 cup rice, uncooked
1 large egg, slightly beaten
1/4 cup minced onion
2 tablespoons parsley
1 teaspoon garlic salt
1 cup water
Mix 1/4 cup soup with beef, rice, egg, garlic salt, onion and parsley. Shape into 1 to 2 inch diameter meatballs. Brown meatballs on all sides in hot oil. Remove meatballs from pan. Drain off excess fat. Blend remaining soup and water. Put soup mixture and meatball back in pan. Cover, simmer until meatballs are done, usually 30-40 minutes.
