Porcupine Meatballs

Since this is Kaylea's all time favorite dinner, it is only right to make it the first entry on her Blog.

26 oz tomato soup
1 lb ground beef
1 lb ground turkey
2 c. instant rice, uncooked
2 eggs, slightly beaten
1/2 c. onion, chopped
dash of garlic powder and Lawry's season salt
3 Tbs oil
1 1/2 c. water
2 tsp. yellow mustard
2 cloves garlic, minced

Mix thoroughly 1/2 c. soup, meats, rice, egg, onion, garlic powder and Lawry's. Shape into meatballs (about the size of a golf ball). In a skillet, over medium heat brown meatballs in oil. Watch carefully, so they don't get too brown. When done pour off fat. Blend remaining soup, water, mustard and minced garlic in a bowl. Pour over meatballs and simmer over low heat for 20 minutes, or more. Stir occasionally.

We serve these with a spinach salad and green beans.


****This recipe came from "A Campbell Cookbook Cooking with Soup" copyright October 1974