Porcupine Meatballs

Porcupine Meatballs

1 pound ground beef
½ cup minute rice
3 tablespoons minced onion
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons vegetable oil
1 can Golden Mushroom soup
1 cup water

Mix meat, rice, onion, salt and pepper. Shape into walnut-size balls. Brown in oil, drain off fat. In a 2-quart saucepan, add water and soup. Mix well. When heated, add meatballs. Cover and simmer for 45 to 50 minutes. Serve over buttered egg noodles.

Note: you could bake these meatballs in the oven instead of frying them. Bake at 350 for 25 to 30 minutes. Also, add water and soup to a small Crockpot, add meatballs and cook on low for 4 to 5 hours.