Lindas Fantabulous Porky Pine Meatballs Recipes
LINDA'S FANTABULOUS PORKY-PINE MEATBALLS
There are so many recipes for Porcupine Meatballs so I thought I would throw in my 2 cents worth in. Porcupine Meatballs got their name because of using the proper rice. If you use long grain or instant or converted you won't get the 'Porcupine' surprise. I recommend a short grain rice and specifically I use Cal Rose brand. I think an Aborio would work as well. I give the rice a rinse in a mesh colander before mixing the meatballs. This is a recipe every kid loves, including DH, the biggest kid of all. Try both variations and then try your own combination to come up with what your family likes best.
Provided by Secret Agent
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 350.
- Mix meat, rice, milk, parsley, onion, salt and pepper in a mixing bowl.
- Spray a 13x9 pan with cooking spray.
- Form meatballs into one ounce balls (I use a small cookie scoop). If you use the right size scoop you will fill the baking pan perfectly.
- Mix soup and water together until well blended. Pour over meatballs.
- Cover baking dish tightly with foil.
- Bake for 1 hour until hot and bubbly.
- This recipe works great for a buffet too. You can make them with barbeque sauce for a big yummy change. Have some frilled toothpicks standing by and watch them disappear!
- Hope you and your family like this variation of 'Porky-Pine' meatballs.
Nutrition Facts : Calories 387.1, Fat 20.4, SaturatedFat 8, Cholesterol 89.7, Sodium 641.3, Carbohydrate 22.6, Fiber 1.3, Sugar 6, Protein 26.7
OVEN BAKED PORCUPINE MEATBALLS
You can make the meatballs ahead of time and freeze. Then simply remove from the freezer, add the remaining ingredients and bake. Double this recipe for a buffet company meal or camping trip. So easy to make as there's no need to brown the meatballs in the skillet-saves time and bother.
Provided by Olha7397
Categories Meat
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.
- Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.
- Bake in 350°F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.
- Farm Journal's Best Ever Recipes.
Nutrition Facts : Calories 352.4, Fat 18.4, SaturatedFat 7.4, Cholesterol 80.9, Sodium 943.9, Carbohydrate 21.5, Fiber 0.9, Sugar 4.3, Protein 23.9
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