Friday, May 14, 2010

Porcupine Meat Balls

2 lbs ground beef
1 tsp salt
1/4 tsp pepper
1/2 c chopped onion
2/3 c uncooked rice
32 oz Gluten free tomato soup

Mix together beef, salt, pepper, onion, and rice. (I have been known to add other seasonings too). Roll mixture into balls. I like to use my icecream scoop to keep them consitant in size. Pan fry meat balls in a large frying pan (takes me two batches) for about 5 minutes. Then place the meat balls into crockpot and pour soup over the top. Cook on low for 3-4 hours. Serves 6.

This is the gluten free tomato soup that I use to make the meat balls. 

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