Porcupine Meatballs

Circle B Kitchen

32 oz box of Pacific organic Roasted Red Pepper and Tomato soup

1 lb ground meat (I use turkey)

1/2 cup Uncle Ben's converted rice (or 1 1/2 cups leftover cooked rice or partially cooked rice works great)

1/3 cup finely chopped onion (optional)

1 tsp salt

1/2 tsp ground pepper

Pour the soup in a large skillet or saucepan, and while that's heating, mix the ground meat with 1/2 cup of raw rice (or 1 1/2 cups cooked) and a little salt and pepper. Sometimes I add some chopped onion cuz I like to. Form your meatballs and drop them in the soup.

Simmer, partially covered for about 20-25 minutes. If using raw rice, continue cooking for another 10-15 minutes. Remove from the heat, cover the pan and let it sit for 5 to 10 minutes before serving to allow the rice to plump up.

To serve, just spoon some sauce into a shallow bowl or plate, top with meatballs and then more sauce.

To serve, spoon the sauce over the meatballs.