How to Make Easy Creamy Porcupine Meatballs
- In a large pot, heat 1 (10.75 ounce) can Campbell's Cream of Celery soup and 1/2 cup milk over medium heat.
- In a separate bowl, gently combine 1 pound ground beef, 1/2 cup uncooked long-grain rice, 1/4 cup water, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until just combined. Do not overmix.
- Roll the meat mixture into 1-inch meatballs.
- Carefully drop the meatballs into the simmering soup mixture.
- Cover the pot and simmer on medium-low heat for 45 minutes, or until the meatballs are cooked through and the rice is tender.
- Stir in one (14.5 ounce) can of drained green beans during the last 5 minutes of cooking.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
8g
Fat
48g
Carbs
7g