Grandma Wellss Porcupine Meatballs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORCUPINE MEATBALLS IN SAUERKRAUT



Porcupine Meatballs in Sauerkraut image

Provided by Damaris Phillips

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 teaspoon plus 1 tablespoon unrefined coconut oil
1 small yellow onion, chopped (about 1/2 cup)
1 pound ground beef (85/15)
1 clove garlic, minced
1 large egg
1/4 cup uncooked instant rice
2 tablespoons breadcrumbs
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
One 15-ounce can tomato sauce
1 cup drained sauerkraut
1 tablespoon dried Italian seasoning

Steps:

  • Heat 1 teaspoon coconut oil in a Dutch oven over medium heat. Add the onions and saute until tender, 2 to 3 minutes. Remove from the heat.
  • In a large bowl, combine the beef, onions, garlic, egg, rice, breadcrumbs, 1 teaspoon salt and 1 teaspoon pepper and stir until well combined. Scoop the meatballs using a 2-tablespoon or 1-ounce scoop and put on a plate or baking sheet until ready to sear. You should have about 20 meatballs.
  • Heat 1 tablespoon coconut oil in the Dutch oven over medium heat and working in batches, brown the meatballs, about 2 minutes on each side. Remove from the pot and drain the fat.
  • Return the Dutch oven to medium heat, add the tomato sauce and scrape up the browned bits from the bottom of the pot. Stir in the sauerkraut, Italian seasoning and salt and pepper, to taste. Put the meatballs into the sauce in one layer. Turn the heat to medium low, cover and simmer until meatballs are no longer pink on the inside and the rice is tender, 20 to 25 minutes.

CLASSIC PORCUPINE MEATBALLS



Classic Porcupine Meatballs image

Porcupine meatballs, a mixture of beef and rice cooked in a tomato sauce, are an old-fashioned favorite, either oven-baked or simmered on the stove.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h25m

Yield 6

Number Of Ingredients 12

1 1/2 pounds lean ground beef
2/3 cup raw long-grain white rice
1/2 cup water
1/4 cup finely chopped onion
1 teaspoon seasoned salt (or Cajun seasoning )
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Optional: 1 tablespoon vegetable oil (if cooking on the stovetop)
For the Sauce:
1 (15-ounce) can tomato sauce (or two 8-ounce cans)
1 cup water
2 teaspoons Worcestershire sauce

Steps:

  • Gather the ingredients. Preheat the oven to 350 F.
  • In a large bowl, combine the ground beef with the rice, water, chopped onion, seasoned salt, garlic powder, and pepper.
  • Shape the ground beef mixture into 1 1/2-inch balls. Use a tablespoon or small cookie scoop to help make them uniform in size. (Or you can weigh them as you shape them.) Place them in an ungreased 2-quart shallow baking dish.
  • Make the sauce by mixing together the tomato sauce, water, and Worcestershire sauce in a measuring cup or bowl.
  • Now it's time to cook the meatballs. Continue reading for the oven method, or scroll down to the stovetop method.
  • Pour the sauce over the porcupine meatballs, cover the baking dish tightly with foil, and bake the meatballs in the preheated oven for 55 minutes.
  • Uncover and bake the meatballs 15 to 20 minutes longer, until bubbling and cooked through. Serve and enjoy.
  • Add about 1 tablespoon of vegetable oil to a large deep skillet over medium heat.
  • Add the shaped meatballs and cook, turning, until the meatballs are evenly browned. Drain and discard the drippings.
  • Add the tomato sauce ingredients to the skillet and bring the mixture to a simmer. Lower the heat and cover the pan. Continue cooking for about 45 minutes. Check occasionally and add water, if necessary. Serve and enjoy.

Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, Sodium 736 mg, Sugar 3 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g

PORCUPINE MEATBALLS IN TOMATO SAUCE



Porcupine Meatballs in Tomato Sauce image

Big, juicy Italian-style meatballs in a rich tomato sauce, made with rice that sticks out a bit like porcupine quills when cooked. Porcupine Meatballs are a hearty and flavorful dish that's been passed down for generations!

Provided by Sara Garska

Categories     Main Course

Time 2h10m

Number Of Ingredients 12

1 can crushed tomatoes (28 ounce can)
1 can tomato sauce (14 ounce can)
1 teaspoon Italian seasoning
1/2 cup water
pinch sugar
1 pound ground beef
¼ pound mild Italian sausage
½ cup rice
1 teaspoon salt (IF your Italian seasoning does not have salt in it)
¼ cup onion (chopped)
¼ cup green pepper (chopped)
2 teaspoons Italian seasoning

Steps:

  • In large pot or Dutch oven, combine tomato sauce, crushed tomatoes, and water. Add a teaspoon of Italian seasoning and a pinch of sugar.
  • Warm sauce over low heat while you make the meatballs.
  • Mix together meatball ingredients in a large bowl, then form into large balls, about 2 inches in diameter.
  • Gently add the meatballs to the warm tomato sauce. Use a spoon to cover all of the meatballs with sauce.
  • Cook at a low simmer for 1 1/2 to two hours - do not allow the sauce to boil.
  • Remove from heat and let rest for about 15 to 30 minutes before serving.

PORCUPINE MEATBALLS



Porcupine Meatballs image

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

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

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.

GRANDMA'S MEATBALLS



Grandma's Meatballs image

This is an old family recipe. This is super easy to make. Meat ball is large and best to break it up with a fork once served. This never goes to waste.

Provided by fclbruss

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

2 -2 1/2 lbs ground beef
1 green bell pepper, diced
1 1/2 cups kraft Minute Rice
1 teaspoon salt
1/2 teaspoon pepper
46 ounces tomato juice

Steps:

  • In a large bowl mix together the ground beef, bell pepper, rice, salt and pepper.
  • Form 6 equally sized meat balls. They will seem large.
  • Place in a 3-4qt pot.
  • Cover completely with tomato juice.
  • Bring to a boil, cover and reduce to simmer.
  • Simmer for 1 hour.
  • Serve with mashed potatoes and garlic bread sticks.
  • Use the tomato juice as gravy. You may add more juice as this will reduce as it cooks.
  • Enjoy!

Nutrition Facts : Calories 457.7, Fat 23.1, SaturatedFat 8.9, Cholesterol 102.8, Sodium 1091, Carbohydrate 30.1, Fiber 1.7, Sugar 8.4, Protein 31.9

GRANDMA'S PORCUPINE MEATBALLS IN THE INSTANT POT®



Grandma's Porcupine Meatballs in the Instant Pot® image

Grandma's recipe made in the Instant Pot®.

Provided by Helen Sieber

Categories     Meatballs

Time 45m

Yield 4

Number Of Ingredients 8

1 pound ground beef
½ cup uncooked white rice
1 small onion, finely chopped
1 egg
1 teaspoon diced garlic
salt and ground black pepper to taste
2 (10.75 ounce) cans condensed tomato soup
½ cup water

Steps:

  • Mix beef, rice, onion, egg, garlic, salt, and pepper in a bowl until combined. Divide mixture into 8 equal portions and form into meatballs.
  • Place meatballs in a multi-functional pressure cooker (such as Instant Pot®). Mix tomato soup and water and pour over meatballs.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 438.6 calories, Carbohydrate 40.6 g, Cholesterol 114.6 mg, Fat 20.1 g, Fiber 1.2 g, Protein 24 g, SaturatedFat 7.3 g, Sodium 950.9 mg, Sugar 11.5 g

GRANDMA'S SWEDISH MEATBALLS



Grandma's Swedish Meatballs image

My mother made these hearty meatballs when we were growing up, and now my kids love them, too. My daughter likes to help shake the meatballs in flour. -Karin Ness, Big Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 large egg, lightly beaten
1/2 cup crushed saltines (about 10 crackers)
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 pound ground beef
1/2 pound bulk pork sausage
1/4 cup plus 2 tablespoons all-purpose flour, divided
2-1/2 cups reduced-sodium beef broth, divided
Hot mashed potatoes
Minced fresh parsley, optional

Steps:

  • Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly., In a large skillet, brown meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes., Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return meatballs to pan; heat through. Serve with mashed potatoes. If desired, sprinkle with parsley.

Nutrition Facts : Calories 348 calories, Fat 21g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 846mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.

GRANDMA'S MEATBALLS



Grandma's Meatballs image

Make and share this Grandma's Meatballs recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h5m

Yield 36 Meat balls

Number Of Ingredients 12

1/2 cup fine dry breadcrumb
1/2 cup milk
1/2 lb ground beef
1/2 lb ground pork or 1/2 lb ground lamb
salt & pepper
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/4 cup finely chopped onion
1 egg, beaten
6 tablespoons brown sugar
1/2 cup beef broth, undiluted
2 tablespoons butter, melted

Steps:

  • Soak the breadcrumbs in the milk until the milk is absorbed (use a good sized bowl that is big enough to hold the other ingredients).
  • Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.
  • Bring 2 quarts of water to a boil, add some salt.
  • Roll the meat mixture into golfball (or a bit smaller) sized balls.
  • Drop the balls into the boiling water and cook covered for 15 minutes.
  • Meanwhile heat the oven to 350F and in a saucepan combine the brown sugar, broth & melted butter, stir & heat until the sugar is dissolved and forms a glaze.
  • Place the meatballs in a single layer in a 9X13 baking dish.
  • Spoon the glaze over the meatballs and bake uncovered for 30 minutes.
  • Turn the meatballs a couple of times.

Nutrition Facts : Calories 57.5, Fat 3.2, SaturatedFat 1.4, Cholesterol 18.3, Sodium 36.8, Carbohydrate 3.6, Fiber 0.1, Sugar 2.4, Protein 3.3

GRANDMA'S SWEDISH MEATBALLS AND GRAVY



Grandma's Swedish Meatballs and Gravy image

This Swedish meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter. They are the best Swedish meatballs I've ever tasted! Even better than Ikea®! Easy to make, full of flavor, swimming in the most amazing creamy gravy sauce!

Provided by JACANA

Time 1h10m

Yield 8

Number Of Ingredients 24

½ cup milk
⅓ cup dry bread crumbs
2 tablespoons heavy cream
1 teaspoon heavy cream
1 large egg
1 large clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper
¼ teaspoon ground allspice
1 pound ground beef
½ pound ground pork
½ medium onion, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon salted butter
2 teaspoons olive oil
⅓ cup salted butter
¼ cup all-purpose flour
1 cup vegetable broth
1 cup beef broth
1 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
  • Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
  • Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
  • Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
  • Add meatballs to the gravy. Toss gently to coat and serve.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 9.9 g, Cholesterol 148.5 mg, Fat 37.1 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 19.2 g, Sodium 492.9 mg, Sugar 1.8 g

GRANDMA'S PORCUPINE MEATBALLS IN THE INSTANT POT®



Grandma's Porcupine Meatballs in the Instant Pot® image

Grandma's recipe made in the Instant Pot®.

Provided by Helen Sieber

Categories     Meatballs

Time 45m

Yield 4

Number Of Ingredients 8

1 pound ground beef
½ cup uncooked white rice
1 small onion, finely chopped
1 egg
1 teaspoon diced garlic
salt and ground black pepper to taste
2 (10.75 ounce) cans condensed tomato soup
½ cup water

Steps:

  • Mix beef, rice, onion, egg, garlic, salt, and pepper in a bowl until combined. Divide mixture into 8 equal portions and form into meatballs.
  • Place meatballs in a multi-functional pressure cooker (such as Instant Pot®). Mix tomato soup and water and pour over meatballs.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 438.6 calories, Carbohydrate 40.6 g, Cholesterol 114.6 mg, Fat 20.1 g, Fiber 1.2 g, Protein 24 g, SaturatedFat 7.3 g, Sodium 950.9 mg, Sugar 11.5 g

More about "grandma wellss porcupine meatballs recipes"

PORCUPINE MEATBALLS - GRANDMA JACKIE'S RECIPES
porcupine-meatballs-grandma-jackies image
2021-03-19 Pour Soup and Bake. Pour the soup and water mixture carefully into the baking dish with the meatballs. Place the baking dish in the oven and …
From grandmajackiesrecipes.com
Cuisine Vintage
Category Beef,Grandma Jackie's Recipes
Servings 4
Total Time 1 hr 40 mins


PORCUPINE MEATBALLS - THE SEASONED MOM
porcupine-meatballs-the-seasoned-mom image
2020-01-29 For the tomato sauce, simply whisk together a can of condensed tomato soup with a can of water. Pour the tomato sauce over the meatballs and cover with foil or with a tight-fitting lid. Bake the meatballs, covered, in a …
From theseasonedmom.com


THE ST.HILAIRES: RECIPE: GRANDMA'S PORCUPINE MEATBALLS
the-sthilaires-recipe-grandmas-porcupine-meatballs image
One of the recipes I listed on my meal ingredient list was "Porcupine Meatballs." This recipe actually came from a cookbook that is a compilation of all of my grandma's recipes. She passed away in 2005 and I was given this …
From thesthilaires.com


ALMOST GRANDMA’S BEST MEATBALLS RECIPE - TODAY.COM
almost-grandmas-best-meatballs-recipe-todaycom image
2020-02-14 Preparation 1. Preheat the oven to 375°F and line a sheet pan with aluminum foil. 2. Using a mini food processor, puree the garlic and onion, scraping down the sides as needed.
From today.com


HOMEMADE VINTAGE GROUND BEEF PORCUPINE MEATBALLS RECIPE
2014-02-24 Preheat oven to 350 degrees F. In a bowl, combine beef, rice, water, onion, garlic, salt and pepper until mixed. Shape into 1 1/2 inch meatballs. Heat the olive oil in a large non stick skillet over medium high heat. Add the meatballs and cook until evenly browned, turning to …
From hoteatsandcoolreads.com


PORCUPINE MEATBALLS- MY GRANDMA'S RECIPE - BLOGGER
2009-02-02 Porcupine Meatballs- my Grandma's recipe This is a childhood favorite that my mom and my grandma both made. I've made it a couple of times, but the meatballs have always fallen apart. Well, I asked my grandma about it and the problem is that my recipe says to stir them often. She said do not stir them- I always kind of wondered about that! 1 lb ground beef …
From whatwerehaving.blogspot.com


NOSTALGIA NIGHT: PORCUPINE MEATBALLS - DINNER: A LOVE STORY
2010-05-14 Porcupine Meatballs, ca. 1977 Unless you are under four feet tall, you will probably need something acidic (a green salad with vinegary dressing) to cut the sweetness of the braising liquid. 1 pound ground beef (or turkey) 1/2 cup rice 1 tablespoon chopped onion 2 tablespoons chopped green peppers 1 teaspoon salt 1 clove garlic 2 cups tomato juice 4 cloves 1/2 …
From dinneralovestory.com


GRANDMA'S SWEET AND SOUR MEATBALLS - MOM ON TIMEOUT
2018-09-14 There are two components to this dish: meatballs and sweet and sour sauce. The meatballs are pretty basic leaving room for that super flavorful sauce: lean ground beef. bread crumbs. milk. egg. salt and pepper to taste. The sauce is pretty much where all the flavor comes in as the meatballs cook in all of the goodness: green bell pepper.
From momontimeout.com


PEOPLE HAVE BEEN MAKING... - 30SECONDS.COM FOOD CHANNEL
2022-04-29 Grandma's Porcupine Meatballs Recipe: A Gift From the Great Depression | Beef | 30Seconds Food. Why are they called porcupine meatballs? We're assuming it's because the rice can stick out of the meatball and look like a porcupine's quills. Some say this recipe originated during the Great Depression because rice was cheap and could make the meat …
From facebook.com


PORCUPINE MEATBALLS - A FAMILY FEAST®
2020-03-30 Make meatballs by combining all meatball ingredients. Scoop out twenty balls, about 1 ¼ ounces each and roll. Refrigerate while you make the sauce. In a large deep skillet or saute pan, melt butter and add onions and saute for three minutes over medium heat. Add the tomato paste and cook for two minutes.
From afamilyfeast.com


GRANDMA’S POLISH MEATBALLS - CUPCAKES & KALE CHIPS
2015-09-13 Remove from the heat. In a large bowl, combine the beef, cooked onions (do not rinse the skillet, as you can use the same one for cooking the meatballs), cooked rice, salt, pepper, and egg, and gently mix together without over working the meat. Using a scant 1/4 cup for each, shape the meat mixture into balls.
From cupcakesandkalechips.com


HOW TO MAKE PORCUPINE MEATBALLS || SHAWN'S FAMILY …
shawn's mom used to "whip" these yummy meatballs up on a moment's notice. they take very little time to make, and your family will love them. see my full r...
From youtube.com


GRANDMA'S SWEET & SOUR MEATBALLS - WELLS FARMS
1/2 cup White Sugar. 2 T. Mustard. Directions: Preheat oven to 350°. Mix together the first four ingredients and half of the fifth (the tomato sauce). Make into balls and place into a baking dish. Cover with foil and bake for 50 minutes at 350°. Mix together remaining ingredients in a small sauce pot and bring to a boil.
From wellsfarmsbeef.com


PORCUPINE MEATBALLS & EASY RECIPE - OLD EL PASO
Heat oven to 425°F (220°C). In large bowl, mix cereal, beef, rice, milk, chili or taco seasoning mix and egg. Shape mixture into 30 meatballs. Place in ungreased 9x13-inch (23x33 cm) rectangular baking pan. Combine tomato juice and water.
From oldelpaso.ca


GRANDMA WELLS'S PORCUPINE MEATBALLS | RECIPE | PORCUPINE …
Dec 27, 2016 - A family favorite recipe from my childhood. Served over mashed potatoes with a side of green beans just like mama used to make. Served over mashed potatoes with a side of green beans just like mama used to make.
From pinterest.com


GRANDMA MIMI'S PORCUPINE BALLS - RECIPE - COOKS.COM
2020-08-18 Roll them around skillet to get nicely browned. Place browned meatballs in very lightly greased casserole dish (I use Crisco cooking spray instead of shortening sometimes). Mix soup and 3/4 cup of water in separate mixing bowl, then pour over meatballs. Place in pre-heated oven until bubbly (about an hour, give or take).
From cooks.com


GRANDMA WELLS'S PORCUPINE MEATBALLS.... - TOP COOKING …
Grandma Wells's Porcupine Meatballs. A family favorite recipe from my childhood. Served over mashed potatoes with a side of green beans just like mama used to make. - Comfort Food Recipes #meat #meal...
From facebook.com


OLD FASHIONED PORCUPINE MEATBALLS – AUNT BEE'S RECIPES
Preheat oven to 350 degrees. Mix uncooked ground beef, uncooked rice, chopped onion, cold water, garlic, salt, celery salt and black pepper. Form into meatballs. Place in a Pam sprayed 13x9 Pyrex dish. Mix sauce ingredients and pour over meatballs. Bake covered with foil for 45 minutes. Remove foil and bake 15 minutes more.
From auntbeesrecipes.com


GRANDMA'S AUTHENTIC ITALIAN MEATBALLS - THE PROUD ITALIAN
2022-03-18 Add red wine (optional but recommended) and stir. Continue cooking for 2-3 minutes to allow some of the alcohol in the wine to evaporate, then add crushed tomatoes, mushrooms, sugar (helps cut acidity), oregano, salt, and pepper. Stir well into the meat mixture; bring sauce to a boil, then reduce heat down to simmer.
From theprouditalian.com


CLASSIC GRANDMOTHER'S PORCUPINE MEATBALLS - SUCCESS® RICE
Prepare rice according to package directions. Allow to cool. Step 2. Combine ground beef and cooked rice in a large bowl and mix well. Shape mixture into small meatballs and set aside. Step 3. Combine tomato soup, water, onion powder, salt and pepper in a medium saucepan over medium heat. Bring to a simmer and cook for 10 minutes.
From successrice.com


GRANDMA'S PORCUPINE MEATBALLS RECIPE: A GIFT FROM THE GREAT …
Why are they called porcupine meatballs? We're assuming it's because the rice can stick out of the meatball and look like a porcupine's quills. Some say this recipe originated during the Great Depression because rice was cheap and could make the …
From pinterest.com


THE GRANDMA BEST RECIPES - PORCUPINE MEATBALLS RECIPE
Lightly brown the meatballs, cooking about 2 minutes per side. Then pour in the tomato soup, Worcestershire sauce and water. Bring to a simmer and then cover with a lid. Reduce heat to medium-low and cook for 35-45 minutes, or until rice is tender.
From grandmabestrecipes.blogspot.com


GRANDMA'S PORCUPINE MEATBALLS - RECIPES - ABC RADIO
2003-03-01 Method. Mix all ingredients thoroughly in a bowl with bare hands. Separate into balls that fit evenly into the palm of your hand. Roll lightly in plain flower and place in a large casserole dish ...
From abc.net.au


EASY PORCUPINE MEATBALLS - THE SUBURBAN SOAPBOX
2021-09-04 Instructions. In a large bowl, combine the ground beef, rice, water, onion, egg, garlic powder, onion powder, worcestershire sauce, parsley and pepper. Shape the meat mixture into balls approximately 2 inches in diameter and set aside. …
From thesuburbansoapbox.com


GRANDMA'S PORCUPINE MEATBALLS IN THE INSTANT POT® | RECIPE
Oct 23, 2019 - Grandma's recipe for porcupine meatballs is adapted into this quick and easy dinner you can make in the Instant Pot®. Oct 23, 2019 - Grandma's recipe for porcupine meatballs is adapted into this quick and easy dinner you can make in the Instant Pot®. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.com


PORCUPINE MEATBALLS RECIPE WITH MUSHROOM SOUP
Directions Instructions Checklist Step 1 In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside. Step 2 In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls. Step 3.
From recipeschoice.com


GRANDMA'S PORCUPINE MEATBALLS RECIPE: A GIFT FROM THE …
Summer 2022 for Marvel Studios will bring a new round of exciting projects, including some that bring weirder new plot points and characters into the …
From flipboard.com


GRANDMA'S MEATBALLS RECIPE - CERTIFIED ANGUS BEEF
Preheat oven to 300° F. Mix ground chuck, oatmeal, onion, celery, carrot, eggs, milk, salt and pepper together in a bowl. Roll into 1 1/2–2 inch meatballs and place in a 9 x 13 inch dish sprayed with cooking spray. Mix together brown sugar and ketchup; spoon over meatballs. Cover baking dish with foil, and bake for 1 hour.
From certifiedangusbeef.com


MY GRANNY'S PORCUPINE MEATBALLS : OLD_RECIPES
199 votes, 48 comments. 261k members in the Old_Recipes community. Old recipes are interesting and sometimes amazing. Please share yours here. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts . Search all of Reddit. Log In Sign Up. User account menu. 199. My Granny's Porcupine Meatballs. Beef. Close. 199. Posted by ...
From reddit.com


GRANDMA'S PORCUPINE MEATBALLS IN THE INSTANT POT® | RECIPESTY
Mix beef, rice, onion, egg, garlic, salt, and pepper in a bowl until combined. Divide mixture into 8 equal portions and form into meatballs.
From recipesty.com


PORCUPINE MEATBALLS IN SAUERKRAUT RECIPE - FOOD NEWS
Mix together with uncooked rice and eggs. Put layer of sauerkraut on bottom of crockpot. Form meatballs about size of golf balls (or bigger). Layer meatballs with sauerkraut ending with layer of sauerkraut. Pour tomato juice over until visible on top layer. Cook at least 6 hrs. on high, turn to low if meatballs cooking too fast.
From foodnewsnews.com


Related Search