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Baked Porcupine Meatballs over Rice

In my opinion, not only do you $ave money using the **tomato soup substitute, it also gives this

dish a better flavor. 

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1 and 1/2 lb. ground beef or turkey, or combination

*1 c. finely grated carrots (can be reconstituted dry carrot strings from Honeyville)

1/2 c. long grain white rice, UNCOOKED

1/4 c. dried chopped onions

up to 1 tsp. garlic granules

1/2 tsp. sea salt

1/4 tsp. pepper

2 tsp. dried parsley flakes

**2 cans condensed tomato soup

1 and 3/4 c. water

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Preheat oven to 350°.

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Oil or grease a 9x13 glass pan; set aside.

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Mix ground meat, carrots, onion, uncooked rice, garlic, salt, pepper, parsley; combine until well mixed using hands; form 20 meatballs, place evenly space in greased pan.  Mix the condensed

soup (or substitute soup) with the 1 and 3/4 cup water until smooth; pour over meatballs. Cover tightly with foil. Bake 75 minutes (one hour and fifteen minutes). Before this is ready, cook a batch

of rice (see cooking instructions in Rice section). Serve meatballs over rice, spoon on extra sauce from pan. ​​​

 

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*or in garden season, use 1 c. grated zucchini instead of carrots

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**see easy recipe for substitute condensed tomato soup under Veg/Fruit on this site​

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