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
RICE MEATBALLS
"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.
Nutrition Facts : Calories 285 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 848mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
MEATBALLS IN MERLOT
This is a recipe I got from the Homebasic magasine. I made it and used onion instead of green onions. The taste of the broth is delicious. My son liked this recipe.
Provided by Boomette
Categories Onions
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the beef, egg, onion, pickle, parsley, bread crumbs, salt and pepper. Roll mixture into 2-inch balls. In a large skillet set over medium-high heat, brown the meatballs in olive oil. Transfer the meatballs to a slow cooker.
- Discard any fat from the pan and return to heat. Add the red wine to the hot pan and scrape up any browned bits from the bottom. Allow the wine to cook and reduce by half.
- In a small bowl, whisk together the flour and beef broth. Stir the mixture into the wine, then pour over the meatballs.
- Cover and cook on low setting for 4 hours. Serve meatballs and sauce with rice, potatoes or pasta.
Nutrition Facts : Calories 444.9, Fat 28.4, SaturatedFat 9.9, Cholesterol 133.8, Sodium 505.9, Carbohydrate 7.4, Fiber 0.4, Sugar 1.2, Protein 30.6
BEEF TIPS AND MERLOT GRAVY WITH BEEF AND ONION RICE
The merlot adds depth to the dish.
Provided by GloryB
Categories Everyday Cooking
Time 8h25m
Yield 5
Number Of Ingredients 19
Steps:
- Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
- Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
- Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
- About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 50.8 g, Cholesterol 108.9 mg, Fat 24.2 g, Fiber 2.6 g, Protein 35.7 g, SaturatedFat 10.2 g, Sodium 1724.6 mg, Sugar 5.1 g
MERLOT MEATBALLS
These Merlot Meatballs are made with a balsamic vinegar and Frontera Merlot wine reduction that's laced with garlic and honey.
Provided by Rebecca Hubbell
Categories Appetizer
Time 2h40m
Number Of Ingredients 9
Steps:
- Turn on the slow cooker to low heat and add the meatballs so they can begin thawing.
- Add the balsamic vinegar, Frontera Merlot, garlic, soy sauce, and honey to a saucepan over medium-low heat and bring to a boil.
- Reduce the heat to low and simmer for 20 to 25 minutes.
- Then add the cubes of butter to the mixture, stirring constantly to thicken as the butter melts.
- In a small prep dish, stir together the corn starch and water until starch dissolves, then stir into sauce.
- Cook for another 2 to 3 minutes, stirring constantly, then pour sauce over the meatballs in the slow cooker.
- Cover slow cooker and cook on high for 1½ to 2 hours or until meatballs reach an internal temperature of at least 160°F.
Nutrition Facts : Calories 34 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 6 mg, Sodium 8 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
DRIP BEEF MEATBALLS
Ree often serves drip beef on game days, but when she wants to change things up a little, this meatball version, slow-cooked in just the same way as the original, is delicious. It's a great dish for getting ahead, as it can be prepared the day before and reheated.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 4h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions with a large pinch of salt. Cook, stirring, until the onions are dark golden brown and caramelized, about 20 minutes. Remove from the heat and transfer to a storage container with a lid. Let cool, then refrigerate until ready to serve.
- For the meatballs: Meanwhile, in a large bowl, mix the ground beef, breadcrumbs, mozzarella, parsley, mustard, egg, 2 teaspoons salt and 1 teaspoon pepper. Using a tablespoon scoop, portion and roll the meatballs (there will be approximately 60) and place them on a baking sheet. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to overnight.
- When ready to cook, mix the cornstarch with 4 teaspoons of water and add to a 6-quart slow cooker. Add the stock, pepperoncini with the liquid from the jar, French onion soup mix and garlic, then add the meatballs. Cook on high until the meatballs are cooked through, about 2 hours.
- Just before serving, reheat the onions in a pan over medium heat. Serve the meatballs alongside the buns and caramelized onions.
Nutrition Facts : ServingSize 1 of 12 servings, Calories 430, Fat 31g, SaturatedFat 14g, Carbohydrate 14g, Fiber 2g, Sugar 2g, Protein 24g, Cholesterol 104mg, Sodium 1491mg
RICE COOKER SPAGHETTI WITH MEATBALLS
This is truly a one pot dinner. So quick, easy and tasty. The recipe is in the booklet that came with my 16 cup rice cooker. I used a store brand jar of spaghetti sauce that had garlic in it so I did not use the 2 cloves of garlic. I used whole wheat pasta so it took about 25 minutes to cook. I think regular pasta would cook in the 20 minutes that the recipe states.
Provided by A Pinch of This ...
Categories One Dish Meal
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in cooking bowl in order listed.
- Place bowl into rice cooker and plug in the appliance; the warm light will come on.
- Push the on switch to cook and place the lid on the cooker.
- Set kitchen timer and cook for 20 minutes.
- Test pasta for doneness.
- Place the lid back on the cooker and if necessary, cook several minutes longer until pasta is tender,
- Serve immediately.
- If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.
Nutrition Facts : Calories 303.4, Fat 3.6, SaturatedFat 0.9, Cholesterol 2, Sodium 422.9, Carbohydrate 57.3, Fiber 4.7, Sugar 10.4, Protein 9.5
MEATBALLS WITH RICE
A pound of ground beef goes a long way in this recipe. I especially like to take it to potluck suppers.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the beef, oats, 1/2 teaspoon salt, pepper, celery salt and parsley. Shape by tablespoonfuls into meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until browned. , Meanwhile, combine rice, celery, onion, mushrooms, soup, water and remaining salt. Transfer meatballs to a greased 3-qt. casserole; pour soup mixture over. Cover and bake at 350° for 1 hour or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 866mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
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