Porcupine Meatballs (Print Version)

# Ingredients:

→ Meatballs

01 - 1 medium onion, chopped finely
02 - ½ cup raw long-grain rice
03 - 1 cup milk
04 - 1 teaspoon baking powder
05 - 1¾ pounds super lean ground beef

→ Seasonings

06 - 2 teaspoons salt
07 - ½ teaspoon poultry seasoning
08 - ½ teaspoon pepper
09 - ½ teaspoon dried thyme
10 - A pinch of ground cloves

→ Sauce and Assembly

11 - 2 cans (10.75 oz each) condensed tomato soup
12 - 2 tablespoons olive oil
13 - 2 tablespoons chopped parsley
14 - 2 cans of water (using soup cans for measuring)

# Instructions:

01 - Set your oven to 350°F (175°C) to heat up.
02 - Throw all the meatball ingredients into a big bowl. Use your hands to mix everything together really well. It'll feel pretty soft.
03 - Wet your hands and roll the mixture into roughly 30 meatballs. Arrange them in a greased 9x13 inch casserole dish.
04 - Stir the tomato soup and water together, then pour it over the meatballs. Top it with the parsley and cover the dish with foil.
05 - Bake it with the foil on for 35 minutes. Then take off the foil and bake another 30-35 minutes until rice is poking out of the meatballs.

# Notes:

01 - A cookie scoop helps make uniform meatballs.
02 - Rinse the rice before adding it.
03 - Yields around 30 meatballs.

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