Welcome back to Kathy’s Kitchen. I’ve been enjoying searching through recipes and sharing recipes with my mom recently, so you may be hearing more from Kathy’s kitchen.
This dish is something I do regularly, and our family loves it.
Porcupine Meatballs in the Crockpot
1 1/2 lbs. lean ground beef
1/2 c. raw rice
1/2 c. onion, finely chopped
1/2 c. green pepper, finely chopped
1 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) can tomato soup
1 can diced tomatoes and liquid
In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2
inches in diameter. Place meatballs in slow cooking pot. Pour soup and diced tomatoes over meatballs. Cover and cook on low for 7 to 8 hours or high for
4 to 5 hours. Makes 4 to 6 servings.
Now in Kathy’s kitchen, we always remember the rule my husband Murray taught me, “A recipe is merely a suggestion.”
I use two pounds of meat, usually one of beef and one of sausage. For a sauce, I use a jar of salsa or bottle of barbecue sauce. It’s sometimes a little dry, so I’m planning to add an 8-ounce can of tomato sauce next time.
I’m working on convincing Murray to let me cook these to go with our spaghetti sometime, but for now, we eat these on hamburger buns. Mmm mmm good.