Porcupine Meatballs

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Porcupine Meatballs

Prep: 10 min

Ready In: 1 hr 10 min

Serves: Makes 4 servings, 4 meatballs each.

Take 1 cup uncooked Minute Rice, 1 egg and 1/2 cup each chopped onion and shredded carrot and mix & match your recipe from these options ...

meat/fish options	add-in choices	liquid possibilities
1 lb. ground chicken	1 cup frozen green peas	1 can (10 fl oz/284 mL) Aylmer Chicken Broth, 2 Tbsp. chopped coriander, 1/2 tsp. curry powder
1 lb. lean ground beef	1/2 cup each chopped green and red pepper	1 cup Primo Pasta Sauce
1 lb. ground pork	1 can Del Monte® (14 fl oz/398 mL) pineapple tidbits, drained with juice reserved	reserved pineapple juice, 1/2 cup ketchup, 2 Tbsp. each brown sugar and soy sauce
2 cans (7.5 oz/213g each) salmon, drained and flaked	1 can (10 fl oz/284 mL) mushrooms, drained	1 can (10 fl oz/284 mL) Aylmer Cream of Mushroom Soup, 1 cup water

Then follow our simple steps:

PREHEAT oven to 350°F. Mix Minute Rice, onion, carrot and egg with meat/fish. Shape evenly into 16 balls.

PLACE in single layer in 9-inch square baking dish. Mix add-ins and liquid together; spoon evenly over meatballs. Cover with foil.

BAKE 1 hour or until meatballs are cooked through.

How To Make Evenly Sized Meatballs
Prepare meat mixture as directed and roll into a log. Cut the log in half, then cut in half again. Keep cutting each piece in half until you have 16 equal pieces. Then, shape each piece into a ball.