Lemon porcupine meat balls

Nov. 2, 1955

1/2 pound ground lean fresh pork

1 pound ground beef

1 egg

1 teaspoon grated lemon peel

3 tablespoons lemon juice

2 teaspoons salt

1/8 teaspoon pepper

1/4 teaspoon thyme

1/4 teaspoon marjoram

3 tablespoons finely chopped onion

1/3 cup uncooked rice

1 can (10.50-oz) tomato soup

2 cups boiling water

Mix all ingredients except soup and water. Shape mixture into balls, about 1 and 1/2-inches in diameter. The mixture will be soft, but makes tender meatballs.

Brown a few meatballs at a time in a little hot fat and remove from the skillet. When all have been browned pour excess fat from skillet and return meatballs to pan. Cover with mixture of soup and water, cover pan and simmer 50 to 60 minutes.

Remove meatballs, spoon excess fat from sauce, then pour sauce over balls and serve at once. Makes 4 to 6 servings.