Tuesday, October 21, 2008

Porcupine Italian Meatballs

In the bag:
3 tsp. dried onion
½ tsp. pepper
1 tsp. salt
1 tsp. Lawry’s season salt
1 tsp. Italian seasoning
1 tsp. garlic
1/3 c uncooked rice
2 cans tomato soup
1 can Italian stewed tomatoes

From the kitchen:
1-1½ lb. ground beef
1/3 c. water
1/2 c. water

1. Mix meat, 1/3 c water, onion, pepper, salt, Lawry’s season salt, Italian seasoning, uncooked rice and garlic together. Make into meatballs about the size of a walnut. Place in 9 by 13 baking dish.
2. Mix soup, stewed tomatoes, and ½ c water together. Cover meatballs with soup mixture.
3. Bake covered for about 1 ½ hours at 325 degrees.

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