Porcupine Meatballs

If you like crunchy meatballs, then do what we did and use brown rice instead of white. At least I think that's what the problem was. Besides the crunch factor, these were quite tastey. I got this recipe from my sister-in-law. She brought them for a Sunday dinner and they were normal and good and not one bit crunchy. . . so it can be done. 

Oh, I also kind of messed up the sause and added the whole can of tomato soup instead of just 1/4 cup so we had a little extra juice leftover. (I think there is not supposed to be much left.) When they were done cooking, we just scooped them out of the sauce and served them over some pasta (not necessary Shan) with marinara sauce on top (I'm sure you could use some other sauce if you want too). And like I said, still good. Here's are the details.

For the Balls
1 lb ground beef
1/4 cup uncooked rice (white)
2 teaspoons finely chopped onions
1/2 teaspoon salt
Dash of pepper
(Justin added garlic too behind my back, but you don't have to)

Cook them in this
1/4 cup tomato soup
3/4 cup water
1 teaspoon of soy sauce

1. Combine ground beef, rice, onions, salt and pepper.
2. Roll into balls and brown in skillet
3. In separate container mix tomato soup, water and soy sauce. Pour over meat balls (still in skillet).
4. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Stir often without breaking up the balls.