Sour Cream Porcupines

• 1 1/2 pounds lean ground beef
• 1/3 cups uncooked instant rice
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/4 cup diced onion
• 2 Tablespoons hot oil
• 1/2 cup water
• 1 beef bouillon cube
• 1 teaspoon worcestershire sauce
• 1 can cream of mushroom soup
• 1/2 cups sour cream
• Chinese noodles

1. Combine ground beef with rice, paprika, salt, and onion. Shape into 16-20 meatballs. Bown in hot shortening in skillet. Arrange balls in 1 1/2 quart casserole or 8 inch round baking dish. Drain fat from skillet, combine water, bouillon cube, worcestershire sauce and soup in skillet. Stir. Add sour cream, pour over meatballs. Bake uncovered at 350 degrees for 45 minutes. Serve with noodles.

lean ground beef, rice, paprika, salt, onion, hot oil, water, worcestershire sauce, cream of mushroom soup, sour cream, chinese noodles

Taken from www.epicurious.com/recipes/member/views/sour-cream-porcupines-50008677 (may not work)