Porcupine Meatballs 1 pound lean ground round
1/3 cup brown rice
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 tsp minced garlic
2 slices bread crumbed
1/2 cup evaporated milk
salt and pepper
dash of Worcestershire Sauce
Soak bread crumbs in milk until all is absorbed. Mix all ingredients well and form into balls. I put all of mine in the crockpot and set the temperature on HIGH.
Pour over the meatballs:
1 can condensed tomato soup
1/2 can water
Put lid on the crockpot and let cook for four hours.
(I also use this recipe as my filling for both cabbage rolls and stuffed peppers).