CLASSIC PORCUPINE MEATBALLS
These might have a funny name, but porcupine meatballs are simply delicious beef meatballs made with white rice, slowly cooked in tomato sauce.
Provided by Tara Teaspoon
Categories Dinner
Time 1h50m
Number Of Ingredients 21
Steps:
- In a medium bowl, combine rice and hot water. Let sit for 20 to 25 minutes.
- Heat oven to 375°F.
- While rice soaks, in a large bowl combine the ground beef, onion, garlic, parsley, pepper, salt and cayenne. When rice has soaked 20 minutes add the rice and the water. Mix until everything is evenly distributed.
- Form mixture into 10 meatballs (they will be about ⅓ cup each). Place the meatballs in a 3-qt or 9-by-13-inch baking dish. Set aside while you make the sauce.
- In a separate bowl combine diced tomatoes and tomato sauce. Stir together the water and flour and add to tomatoes. Stir in onion, garlic, green pepper, and Worcestershire. Add the sugar, celery seed and salt.
- Pour the tomato sauce around the meatballs and cover the dish tightly with foil. Bake for 1 hr, then remove the foil and bake until the tops are just browning, 20 to 25 minutes more.
- Garnish with chopped parsley if desired and serve.
Nutrition Facts : ServingSize 1 g, Calories 144 kcal, Carbohydrate 18 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 797 mg, Fiber 2 g, Sugar 7 g
BROWN RICE PORCUPINE MEATBALLS
Steps:
- 1. Soak brown rice in water overnight. 2. Drain rice & combine w/ ground beef & all other ingredients except tomato juice in a large bowl. 3. Preheat oven to 350 degrees F 4. Form ground beef mixture into 24 meatballs 5. Arrange meatballs in oven-proof baking dish 6. Pour tomato juice over meatballs & bake for 90 minutes or until knife inserted into the center of a meatball comes out clean.
PORCUPINE MEATBALLS
These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts : Calories 421 calories, Fat 21g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 1317mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.
PORCUPINE MEATBALLS W/ RICE-A-RONI
This recipe is from my favorite aunt. It's a big hit in her family, and great comfort food. And it's so easy that her bachelor sons can make it themselves. (of course, they'd rather have mom make it!!)
Provided by Lightly Toasted
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix ground beef with egg and rice-a-roni, reserving seasoning packet.
- Shape into balls.
- Brown in frying pan, on all sides.
- Drain grease.
- Sprinkle seasoning packet on top.
- Mix brown gravy mix and pour on top.
- Cover and simmer for 15 minutes.
- Serve over mashed potatoes.
PORCUPINES
These are great to make ahead of time and then freeze. We freeze them with mashed potatoes and corn as part of a homemade TV dinner.
Provided by Tara
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 5
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
- Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
- In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
- Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 21.1 g, Cholesterol 54.8 mg, Fat 12.8 g, Fiber 1.7 g, Protein 18.5 g, SaturatedFat 4.9 g, Sodium 1107.4 mg, Sugar 4.2 g
ULTIMATE PORCUPINE MEATBALLS
Meatballs that wind up looking like little pokey porcupines! I decided to post our version of these great meatballs since none of the others were "quite" right. UPDATE: I have frozen these with the sauce and uncooked meatballs together, then placed frozen in the crockpot on low for 5-6 hours and it worked great!
Provided by jswinks
Categories Poultry
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine meat, rice, onion and salt. Form into 1-2 inch meatballs.
- Place in a single layer in a deep baking dish.
- Combine soup, water, and Worcestershire sauce.
- Pour over meatballs (meatballs should be mostly covered).
- Bake covered for 1 1/2 hours at 350 degrees, or until rice is tender. (Takes about an hour if using white long grain rice, takes up to 2 hours if using brown rice). *You may want to stir partway through if meatballs aren't completely covered, to allow all of the rice to absorb some liquid*.
- Note for freezer cooking: Flash freeze raw meatballs. Place in ziploc bag when frozen. Freeze soup mixture separately in another ziploc bag. When ready to cook, thaw both meat and soup (will need to re-stir soup because it separates), then combine into baking pan to bake.
Nutrition Facts : Calories 302.5, Fat 9.8, SaturatedFat 2.5, Cholesterol 78.3, Sodium 980.4, Carbohydrate 28.9, Fiber 1.7, Sugar 6.8, Protein 25.4
PORCUPINE MEATBALLS III
These tangy meatballs are fun to make, and kids love them!
Provided by DKOSKO
Categories Main Dish Recipes Meatball Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
- In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
- Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 33.2 g, Cholesterol 122.4 mg, Fat 24.3 g, Fiber 1.3 g, Protein 25.7 g, SaturatedFat 8.2 g, Sodium 1090.7 mg, Sugar 6 g
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