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porcupine meatball "remix"

(1 rating)
angieact1 avatar
Recipe by
Angie Robinson
@angieact1
Findlay, OH

I love meatballs!! I made a "remix" by adding brown rice and egg beaters to make it a bit healthier. My daughter and her friend loved them. They could be made very small and served as appetizers.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For porcupine meatball "remix"

  • 1 lb
    ground beef
  • 1 can
    tomato soup (i used campbells harvest orange tomato)
  • 1/4 c
    chopped onion
  • 1-2 Tbsp
    light butter
  • 1
    handful parmesan- romano cheese, grated
  • 1/4 c
    brown rice -long grain
  • 1/4 c
    egg beaters
  • garlic powder
  • salt and pepper
  • 1 1/2- 2 c
    beef broth-or water
  • 1 Tbsp
    worcestershire sauce

How To Make porcupine meatball "remix"

  • 1
    Cook the onion in butter until soft. In a large bowl add about 2 tbsp of the soup, the onion, egg beaters, rice, cheese and seasonings to the meat, mix well. Preheat oven to 375.
  • 2
    Form into balls, place on a baking sheet and bake for about 7 min, turn over and bake 7 min more until browned. Mix the soup and broth or water with the worcestershire sauce.
  • 3
    Place the meatballs into a skillet, pour the soup mixture over making sure all meatballs are covered, bring to a boil. Then cover and turn heat to med-low. Simmer for 45 min; or longer for that all day flavor.Test them to make sure the rice is cooked. Top with more cheese if desired.
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