Porcupine Balls

* 1 - 1.5 lbs (.5 - .75 kg) ground beef / hamburger
* 1 or 2 medium onions, chopped
* salt, pepper
* 1 10 oz can tomato soup, undiluted
* .5 to .75 cup of uncooked regular rice, more or less
* water

* Time: 2 hours from start to finish
* Servings: about 4

1. Open one can of tomato soup and pour about a quarter of it into the bottom of a 2 quart (2 litre) casserole dish.
2. Combine the ground beef, chopped onion, salt, pepper and rice.
3. Form meat mixture into meatballs, approx golf ball size.
4. Place a layer of meatballs into the casserole dish, pour over more tomato soup. Place your next layer (it's okay if it doesn't completely cover the bottom one), and pour more soup over it, too.
5. You won't usually end up with more than two layers. So, now dump the rest of the tomato soup on top.
6. Lastly, fill your empty soup can with cold water (to get the same amount of water as soup) and pour carefully over the meatballs (carefully so you don't splash).
7. Cover dish with it's own cover or with foil. Put in a 350 F oven for about 1.5 hours. Let sit a few minutes before serving.

Notes

* If doubling the recipe, use two casserole dishes of the correct size rather than using one larger one. That way they'll cook thoroughly in the correct amount of time.
* To reheat leftovers, use a heavy bottomed pot, and reheat over medium - low heat. Add water as needed so they don't burn, stirring gently from time to time. Takes about half an hour. Or, put the whole casserole into the oven and reheat it, but this takes much longer since the dish is ice cold to start as well.
* Adjust the amount of rice to suit - some folks like more, some like less.