When I was little, my mom used to make porcupine meatballs that had tomato soup in them. I loved them and craved them with my second pregnancy. While paging through the school fundraiser cookbook, I came across a different variation of these prickly meatballs that I think my husband and kids might actually enjoy. (They do not like the tomato soup version.)
MEATBALLS
1 pound ground beef
1/4 c milk
1 egg
1/2 c rice
1 small onion
1/2 tsp salt
1/4 tsp pepper
SAUCE
1 can cream of mushroom soup
1 can milk
In mixing bowl, combine beef, rice, salt, pepper, onion, milk and egg. Form 1 inch meatballs. Place in greased casserole dish. In separate bowl, combine soup and one can of milk. Pour over meatballs. Cover with foil and bake at 400 degrees for 30 minutes. Convenient to make ahead and keep warm in crockpot. We served ours over buttered egg noodles.
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