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Dorothy dean favorite

The Spokesman-Review

These simple meatballs are a favorite of Leslie Swannack, who wrote to us saying she’s also made them with cream of mushroom soup.

Porcupine Meat Balls

1 pound ground beef

¼ cup uncooked regular rice

1 egg, slightly beaten

¼ cup minced onion

2 tablespoons minced parsley

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon Worcestershire sauce

1 (10 ¾ -ounce) can tomato soup

1 ¼ cups water

Mix beef, rice, egg, onion, parsley and seasonings. Shape into 1 ½ -inch balls. Brown in small amount of fat, if desired. Place in 2-quart casserole. Blend soup and water; pour over meat balls. Cover; bake at 350 degrees for about 1 ½ hours.

Yield: 4 servings

Approximate nutrition per serving: 317 calories, 13 grams fat (5 grams saturated, 36 percent fat calories), 27 grams protein, 23 grams carbohydrate, 94 milligrams cholesterol, 1 gram dietary fiber, 1,117 milligrams sodium.