PORCUPINE MEATBALLS
Great meatballs that have rice in them, and are simmered in a tomato-Worcestershire sauce. Definitely a kid pleaser; these were my all time favorites as a kid, and are to my kids now! All you have to do is cook up a vegetable to go on the side and you have a complete meal.
Provided by ChipotleChick
Categories Long Grain Rice
Time 55m
Yield 20 meatballs, 4-5 serving(s)
Number Of Ingredients 10
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.
PORCUPINE MEATBALLS II
Simple and delicious. Beef meatballs with rice, simmered in tomato soup. Great for a fast meal on a busy schedule.
Provided by Yvonne
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 462 calories, Carbohydrate 52.3 g, Cholesterol 68.1 mg, Fat 17.2 g, Fiber 1 g, Protein 22.9 g, SaturatedFat 6.6 g, Sodium 721.3 mg, Sugar 3.6 g
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
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.
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.
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
Great balls of fun! Here's a meatball rolling in flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 50 mg, Fiber 2 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 6 g, TransFat 0 g
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
OVEN PORCUPINES
I've always remembered these from my school days...so I searched until I found the recipe that was just like I remembered. This is it!-Shelly Ryun, Malvern, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1157mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
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