A light touch is the secret to better burgers, meat balls and meat loaves. Too much handling gives them compact texture, so mix carefully. When shaping burgers or meatballs, try to keep them uniform size. Use a 1/3 or 1/2 cup measure to scoop out the meat for hamburgers and for meatballs, use a 1/4 cup measure or one to 2 TBS of ground beef for each meatball.
Ingredients
- 1 beaten egg
- 1 103/4-oz. can of condensed tomato soup
- 1/4 cup regular rice
- 2 TBS finely chopped onion
- 1 TBS snipped parseley
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 lb. ground beef
- 1/2 cup water
- 1 tsp Worcestershire sauce
Directions
In a bowl combine egg and 1/4 cup of tomato soup. Stir in the uncooked rice, chopped onion, parseley, salt, and pepper. Add ground beef and mix well. Shape meat mixture into 20 small balls; place in a 10-inch skillet.
Mix remaining soup with water and worcestershire sauce; pour over meatballs. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes; STIR OFTEN. Makes 4 to 5 servings.
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Submitted 6/13/05.
Source: Better homes and Gardens Beef Recipes
Submitted By: tc c
tcluvsfun@hotmail
porcupine meatballs