Friday, February 1, 2013

Porcupine Balls

The other day as I was in our district office when my friend Stacy was talking about how she used to make porcupine balls.  It got me thinking that I could probably make this in a lighter version to make a hearty winter meal.  The end result was a Natalie approved success without killing my 'school-girl figure'. 
1 to 1 ½ lbs. lean ground beef or turkey

2/3 cup long grain rice, uncooked

½ tsp. dried basil                         
½ cup water

2 Tbsp. minced onion (or 1/3 cup of finely chopped onion)
Salt and Pepper to taste

¼ tsp garlic powder
1 can reduced fat cream of mushroom or celery soup

1 cup water
Add minced onion to ½ cup water and allow to stand for ten minutes.  Spray a 2qt casserole dish with cooking spray and preheat oven to 350 degrees.

In a large mixing bowl combine meat, salt and pepper, garlic powder, rice, and onion with the water.  Mix well and shape porcupine balls into 1 ½ inch balls.  Place balls into the casserole dish.

Put soup into a sauce pan with the cup of water.  Heat to blend soup and pour over meatballs.

Cover dish and bake for 40 minutes.  Remove cover and bake 20 more.  Serve with a vegetable or side salad.


Nutrition Facts
5 Servings
Amount Per Serving
Calories 297.8
Total Fat 6.3 g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 62.0 mg
Sodium 491.8 mg
Potassium 360.0 mg
Total Carbohydrate 31.3 g
Dietary Fiber 0.0 g
Sugars 3.0 g
Protein 25.4 g

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