Porcupine Meatballs With Mushroom Soup
You can also use Cream of Mushroom soup. Mushroom Soup Sauce.
Mix together soup with optional mushrooms and 12 c.
Porcupine meatballs with mushroom soup. Mix together soup and ½ cup milk. Mix together until smooth and pour over meatballs. Pour over top of meatballs evenly cover reduce heat and simmer for 30 minutes stirring occasionally and enjoy.
Form the meat into 24 large meatballs. Drain the fat then add the Cream of Mushroom soup and water stirring around until mixed together. Add the meatballs and cook for 1-2 hours or until the rice has softened not to long though or the rice will absorb all of the moisture and youll just have one large mass.
Cover and cook in. Mix remaining soup water and worchestershire sauce. Over medium high heat fry the meatballs until they are golden brown on all sides.
In a small mixing bowl combine the ingredients for the sauce. Form into meatballs packing loosely so rice. Mix ground chuck onion rice egg salt pepper in a large bowl.
Shape into meatballs with an small ice cream scoop. Place the meatballs in the prepared baking dish. In a large bowl combine ground beef uncooked rice egg onion parsley salt and pepper.
Instructions In a large mixing bowl combine all the ingredients for the meatballs and mix together well with clean hands. Mix thoroughly and set aside. Pour into skillet over meatballs.
Mix ground beef rice water onion powder salt and pepper until combined. Bake for 1 hour at 325 degrees. When completely brown mix together cream of mushroom soup and onion soup mix.
Combine the 2 cans of soup with 12 cup water in a crockpot. Step 3 Place meatballs in a large skillet over medium. I also stir in a ca.
Place in the slow cooker. Serve over mashed potatoes. Directions Step 1 In a medium mixing bowl combine the tomato soup and the water.
In a small bowl whisk together tomato soup and water. Cover and simmer on medium low for about 45 minutes. Combine together the meatball ingredients in a large bowl.
Combine 1 can mushroom soup 1 cup beef broth 12 cup milk 12 cup sour cream and 12 teaspoon garlic powder. Get out a large skillet and place the meatballs into it. Place meatballs in a large skillet.
Combine ground meat 1 cup of the skim milk rice onion bread crumbs salt and pepper in a bowl. I had started making it one day before I realized I didnt have any tomato soup - so I tried it with Campbells Cream of Celery soup. Instructions In a medium sized bowl combine meat rice egg parsley onion garlic powder paprika pepper salt and ¼ cup tomato soup.
Roll into 20 1 12 inch meatballs. Mix thoroughly and shape into about 20 meatballs and place in a skillet. Place in the bottom of a slow cooker in a single layer.
With cream of mushroom soup. DIRECTIONS In a large pot heat Cream of Celery soup and milk on medium heat. Advertisement Step 2 In a large mixing bowl combine the ground beef instant rice onion salt pepper and 12 cup of the soup.
Form walnut size meatballs and brown on all sides in skillet. Pour over the top of the meatballs. Shape into 1-inch balls.
Shape into meatballs with an ice cream scoop. Cover your skillet with a lid or foil and simmer for 30 minutes if you used regular rice. I wont go back to tomato sauce.
Makes it creamy and yummy. Combine meat 1 cup skim milk rice onion bread crumbs salt and pepper in a bowl. Form into 1 inch balls Drop into soup.
Cook the meatballs in a skillet turning them until theyre browned. Feb 26 2012 - Most people make these in tomato soup.
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