Nannys Porcupine Meatballs Recipes
MELINDA'S PORCUPINE MEATBALLS
This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.
Provided by Melinda S.
Categories Main Dish Recipes Meatball Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 26.1 g, Cholesterol 68.8 mg, Fat 13.7 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 5.3 g, Sodium 1414.5 mg, Sugar 5.1 g
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
Beef, raw rice, onion and Italian seasoning come together in this simple weeknight dinner of porcupine meatballs. Where'd the name come from? While the meatballs bake, the grains of rice pop out and look incredibly similar to porcupine quills. Simmer the meatballs in a quick homemade tomato sauce for a delicious, family-friendly dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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.
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
MOM'S PORCUPINE MEATBALLS
These were a favorite of mine when I was growing up. This is taken from my family cookbook. I've made them with ground turkey also - very tastey!
Provided by Babs7
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter).
- In large skillet or Dutch oven, mix tomato soup and tomato sauce with water. Stir to mix completely.
- Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce.
- Lower heat to simmer and cover with close-fitting lid.
- Gently stir after 20 minutes.
- Continue to cook with pan covered for 20 minutes longer.
- They are finished when rice is tender and sticks out like little spines on the meatballs.
PORCUPINE MEATBALLS
Provided by Miriam Garron
Time 50m
Yield 18 meatballs
Number Of Ingredients 13
Steps:
- Pulse the scallion, ginger and cilantro in a food processor until finely chopped. Add the pork, sherry, sesame oil, hot chili sauce, 1/4 teaspoon pepper, the egg and half (1 1/4 teaspoons) of the ramen seasoning; process until smooth. Refrigerate the mixture for 15 minutes.
- Heat 4 inches of vegetable oil in a medium heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees.
- Soak the ramen noodles in a bowl of hot tap water for 5 minutes, flipping once; they should be pliable enough to pull apart without breaking. Drain well and pat dry. Carefully pull the strands apart; cover with plastic wrap.
- With dampened hands, shape 1 scant tablespoon of the pork mixture into a ball. Wrap and press some noodles around the ball, letting a bit of meat show through. Repeat with the remaining meat and noodles.
- Fry the meatballs in the hot oil in batches, adjusting the heat as needed, until the noodles are crisp and golden brown and the meat is cooked through, about 2 minutes. Transfer to a paper-towel-lined plate to drain; season with salt. Serve with sweet chili sauce for dipping.
PORCUPINE MEATBALLS
Time 1h10m
Number Of Ingredients 10
Steps:
- In a bowl, mix hamburger, onion, salt, pepper & rice. Add 1/2 cup milk and mix well, until milk is completely mixed in. Shape into balls, approximately the size of 2 tablespoons. Heat oil in a skillet. Add meatballs and gently brown (do not cook through). In a separate bowl, combine tomato soup, 1 cup milk & Worcestershire sauce. Pour this over the meatballs and bake covered for 35 minutes. Serve over mashed potatoes or rice.
JENNIFER'S PORCUPINE MEATBALLS
I've relied on this recipe for many years. The tomato sauce and brown sugar make a nice sweet sauce. Kids love these meatballs.
Provided by Jennifer
Categories Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients.
- Add the ground beef and mix well.
- Shape meat mixture into 1- 1/2 inch balls.
- Heat oil in large skillet.
- Brown meatballs in oil.
- After meatballs have browned, drain oil and fat.
- In a medium size bowl, combine the tomato sauce, water, brown sugar, and Worcestershire sauce; pour over meatballs in skillet.
- Reduce heat; cover skillet and simmer for 1 hour.
Nutrition Facts : Calories 448.3, Fat 24.2, SaturatedFat 7.6, Cholesterol 77.1, Sodium 1251.8, Carbohydrate 32.9, Fiber 2.2, Sugar 12.1, Protein 24.3
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
NANNY'S PORCUPINE MEATBALLS
Steps:
- Mix hamburger, onion, green pepper and rice.
- Form into 1-inch meatballs.
- Heat soup and tomato sauce. Drop in meatballs and cook on medium fro 30-40 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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