PORCUPINES IN MUSHROOM SAUCE

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Another family recipe - I noticed that all of the recipes for porcupines use a tomato sauce, and thought I'd post our alternative. Cooking the meatballs in the microwave gets rid of a lot of fat - I also cook meatballs for spaghetti in this fashion. I've made this with reduced-fat cream of mushroom soup and with ground turkey - both work well, and don't have much effect on the final dish. Prep time includes time to microwave the meatballs

Provided by ChrisMc

Categories     Rice

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 egg
1/4 cup onion, minced finely
1/2-3/4 cup uncooked rice
salt and pepper
2 cans cream of mushroom soup

Steps:

  • Combine the hamburger, egg, onion, rice, salt, and pepper and blend well.
  • Form into small meatballs.
  • Place meatballs in a glass pie dish and cover with a microwave-safe plate.
  • Microwave on high for 9 minutes.
  • When done remove from microwave carefully (it will be very hot, and will make a lot of steam when you remove the cover plate).
  • Pour the fat out and discard.
  • Oooh, look at all the fat you got rid of!
  • Combine the 2 cans of soup with 1/2 cup water in a crockpot.
  • 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 you'll just have one large mass).
  • Serve over mashed potatoes.

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