Porcupine Meatballs in Creamy Mushroom Sauce

Campbell's Porcupine Meatballs in Creamy Mushroom Sauce Recipe

These flavorful meatballs are "porcupine" because they're bound together with rice instead of bread...and the creamy mushroom sauce makes a good thing even better.

At a glance

Prep

45 min.

Total

1 hr. 30 min.

Serves

4

Servings: 5 meatballs each

Bake: 45 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 pound ground beef
1 egg
1 cup cooked rice
2 tablespoons finely chopped onions
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk

How to Make It

  • 1

    Mix the ground beef, egg, rice and onion thoroughly in a medium bowl. Shape firmly into 20 meatballs.

  • 2

    Cook the meatballs in a 10-inch nonstick skillet over medium-high heat until they're well browned. Place them in a 2-quart shallow baking dish.

  • 3

    Stir the soup and milk in a small bowl and pour over the meatballs.

  • 4

    Bake at 350° F. for 45 minutes or until the meatballs cooked through.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#25634

Your Recently Viewed Recipes