Porcupine Meatballs

Porcupine Meatballs are one of my absolute favorites.  A bowl full of fluffy mashed potatoes with scoops of yummy meatballs and sauce over the top is one of the ultimate comfort foods.

The Meatballs

2 pounds lean ground beef                    

1/2 cup long-grain white rice                

1/8 cup grated onion                             

2 tsp. sea salt

1 tsp. black pepper

4 cans (42 oz.) condensed tomato soup (I prefer Campbell's)

Mashed potatoes (Real are always best, but in a pinch, Idahoan Buttery Homestyle instant mashed potatoes are a good substitute when you just don't have the time or energy to make the real thing.)

Mix ground beef, rice, salt, pepper, and onion together in a large bowl.  Set bowl aside.

Open soup and empty into a large, NON-STICK (5 quart) pot.  Add the equivalent of 1 can of water.  (I fill each can 1/4 full and add it in order to get all of the remaining soup out of the bottom of each can.)  Turn the heat on to medium-low, and stir soup and water together to form a smooth mixture.

Roll meatballs into walnut-sized balls, and carefully drop them into the soup mixture as you roll them, spreading them evenly around the pot.  (You should end up with 40-44 meatballs total.)  Gently stir the meatballs around.  The soup mixture should be boiling at this point.  Turn the heat down to low, cover the pot, and let them simmer.  Stir every 12 minutes for 1 hour, making sure to scrape down to the bottom of the pot to ensure the meatballs and rice aren't sticking, and scraping up anything that is starting to stick.  

After the hour is finished, the sauce should be thick, darker in color, and there should be a few pieces of rice throughout the sauce.  If this has not happened yet, simmer for an additional 12 minutes.  Once the meatballs are cooked through, the rice is tender, and the sauce has thickened, let simmer for another 10 minutes, uncovered, on the lowest stove setting. 

To serve, put mashed potatoes in a bowl or spread out onto a rimmed plate.  Scoop meatballs with sauce over the mashed potatoes, and enjoy.  

This recipe should serve 5-6 people.  It also heats up great for leftovers.  (We have even eaten the leftover meatballs in hot dog buns, which is also super yummy!)