Mushroom Porcupine Balls

Ingredients:

1 Pound Hamburger

1 ½ Cup Rice (separated) Preferred Jasmine Rice

1 egg

1 Can Cream of Mushroom Soup

½ Cup of Milk

Spices in hamburger…(measurements are guessed)

1 Teaspoon Italian spice mix

1 Teaspoon worcestershire sauce

½ teaspoon of Lawry’s Salt

Salt, pepper…

½ teaspoon onion powder

Garlic

Directions

Originally from Mah Brain

1.  Mix hamburger, ½ rice, egg and spices together. Form into balls 1 to 1 ½ inches in diameter.

2. Drizzle a bit of oil into a pan then place the meatballs inside it. Cook at medium heat on the first side until it browns. Once you can see the sides of the meatballs barely starting to brown, flip them over. Cook on this side several more minutes until it browns.

3. Meanwhile, mix the mushroom soup and milk together with a little bit of salt and pepper.

4. Once the two sides of the meatballs are browned, add the mushroom mixture to the pan. Simmer for 30 to 40 minutes (until the inside of the largest meatball is no longer pink). Gently stir occasionally.

5. While that is simmering, cook up your rice according to the packaging.

6. Serve with the meatballs and sauce on rice.

Variations

~If you really like mushrooms, you can cook some up in butter until they change color and either mix them into sauce or just serve on top.

~You can also and ½ of a red pepper, chopped into tiny pieces, to the sauce. If you like them crunchy, add to sauce closer to the end of the simmering time.

~I also grated a couple baby carrots into the sauce at the beginning. You couldn’t taste (or even really see them) but it was some added nutrients.