Meatball Porcupines Recipes

PORCUPINE MEATBALLS II

Steps:

• In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside.
• 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.
• Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

PORCUPINE MEATBALLS

Steps:

• In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.
• Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

PORCUPINE MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
• Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
• Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.

PORCUPINE MEATBALLS III

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.

PORCUPINE MEATBALLS

Steps:

• Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
• Shape mixture into about 20 small meatballs.
• Place meatballs in a large skillet.
• Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
• Bring to a boil.
• Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.

PORCUPINES

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.

PORCUPINE MEATBALLS

Steps:

• Heat oven to 425°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, mix crushed cereal, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole.
• Pour water and tomato juice over meatballs; stir gently.
• Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear.

OVEN BAKED PORCUPINE MEATBALLS

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.

ULTIMATE PORCUPINE MEATBALLS

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.

PORCUPINE MEATBALLS IN TOMATO SAUCE

Steps:

• Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
• Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
• Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

CLASSIC PORCUPINE MEATBALLS

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.

PORCUPINE MEATBALLS

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.

MELINDA'S PORCUPINE MEATBALLS

Steps:

• Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
• Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

PORCUPINE MEATBALLS

Steps:

• Mix the meat, rice, 1/2 cup of water, onion, salt, celery salt (which I don't usually use, but this recipe came this way), garlic powder or minced garlic, and pepper.
• Shape the mixture into 1 1/2-inch balls.
• Stovetop cooking method: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes.
• Oven cooking method: Preheat oven to 350 degrees F. Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.
• Serve with veggies, salad, and good crusty bread!
• Note: using brown rice is not recommended.

CLASSIC PORCUPINE MEATBALLS

Steps:

• Combine meat, rice, onion, salt and pepper; knead to mix.
• Mix tomato soup and water in pressure cooker.
• Form meat mixture into oblong balls; place in pressure cooker.
• Cook at medium pressure setting for ten minutes.
• Serve with salad and a vegetable.

OVEN PORCUPINES

Steps:

• In a bowl, combine the first seven ingredients; shape into 12 balls. Place meatballs in an ungreased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs. , Cover with foil and bake at 350° for 1 hour. Uncover; bake 15 minutes longer.