Porcupine Meatballs
This classic retro dish is the ultimate "pantry-staple" comfort food, delivering a vintage flavor profile that has been a family dinner favorite for generations.
Ingredients
- 2 Pounds Ground Beef
- 1 Package Onion Soup Mix
- 1 Large Egg beaten
- 3/4 Cup Oatmeal
- 1/2 Cup Chile Sauce
- 1 Small Green Pepper diced fine
- 1 Tablespoon Worcestershire Sauce
- 1 Cup Long Grain White Rice uncooked
- 1 Teaspoon Ground Pepper
- 3 Cans Tomato Soup
- 2 Cups Water
Instructions
To prepare in the oven:
- In a large bowl, mix together beef, soup mix, egg, oatmeal, chile sauce, green pepper, worcestershire sauce, pepper, and rice. Form into 1 1/2-inch meatballs and place in a large baking dish coated with cooking spray.
- NOTE - to ensure the rice gets done in your meatballs, you may wish to half cook and cool the rice before combining it with the meat mixture OR use Minute Rice instead of uncooked long grain white rice.
- Combine soup and water and pour over meatballs. Cover baking dish and bake at 350 degrees for 1 hour.
To prepare in the Instant Pot:
- In a large bowl, mix together beef, soup mix, egg, oatmeal, chile sauce, green pepper, worcestershire sauce, pepper, and rice (long grain white rice). Form into 1 1/2-inch meatballs.
- Place meatballs into an Instant Pot coated with cooking spray.
- Combine soup and water and pour over meatballs.
- Place lid on the Instant Pot and seal.
- Pressure cook the meatballs for 20 minutes, and naturally release for 20 minutes.