Porcupine Meatballs In Sauce Recipes

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PORCUPINE MEATBALLS



Porcupine Meatballs image

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

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

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



Melinda's Porcupine Meatballs image

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

1 pound ground beef
½ cup uncooked white rice
½ cup water
⅓ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 cup water, or more as needed
2 teaspoons Worcestershire sauce

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 IN TOMATO SAUCE



Porcupine Meatballs in Tomato Sauce image

Big, juicy Italian-style meatballs in a rich tomato sauce, made with rice that sticks out a bit like porcupine quills when cooked. Porcupine Meatballs are a hearty and flavorful dish that's been passed down for generations!

Provided by Sara Garska

Categories     Main Course

Time 2h10m

Number Of Ingredients 12

1 can crushed tomatoes (28 ounce can)
1 can tomato sauce (14 ounce can)
1 teaspoon Italian seasoning
1/2 cup water
pinch sugar
1 pound ground beef
¼ pound mild Italian sausage
½ cup rice
1 teaspoon salt (IF your Italian seasoning does not have salt in it)
¼ cup onion (chopped)
¼ cup green pepper (chopped)
2 teaspoons Italian seasoning

Steps:

  • In large pot or Dutch oven, combine tomato sauce, crushed tomatoes, and water. Add a teaspoon of Italian seasoning and a pinch of sugar.
  • Warm sauce over low heat while you make the meatballs.
  • Mix together meatball ingredients in a large bowl, then form into large balls, about 2 inches in diameter.
  • Gently add the meatballs to the warm tomato sauce. Use a spoon to cover all of the meatballs with sauce.
  • Cook at a low simmer for 1 1/2 to two hours - do not allow the sauce to boil.
  • Remove from heat and let rest for about 15 to 30 minutes before serving.

PORCUPINE MEATBALLS



Porcupine Meatballs image

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

1 pound ground beef, preferably 80/20 (80 percent lean)
1 large egg, lightly beaten
1/2 small onion, finely diced
1/2 cup long-grain white rice
1 tablespoon chopped fresh parsley, plus more for serving
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
One 28-ounce can tomato puree
1/4 cup ketchup

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



Classic Porcupine Meatballs image

Porcupine meatballs, a mixture of beef and rice cooked in a tomato sauce, are an old-fashioned favorite, either oven-baked or simmered on the stove.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h25m

Yield 6

Number Of Ingredients 12

1 1/2 pounds lean ground beef
2/3 cup raw long-grain white rice
1/2 cup water
1/4 cup finely chopped onion
1 teaspoon seasoned salt (or Cajun seasoning )
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Optional: 1 tablespoon vegetable oil (if cooking on the stovetop)
For the Sauce:
1 (15-ounce) can tomato sauce (or two 8-ounce cans)
1 cup water
2 teaspoons Worcestershire sauce

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 IN TOMATO SAUCE



Porcupine Meatballs in Tomato Sauce image

My dad created this recipe in college. And has been a family favorite ever since! For added flavor, add seasoning salt to beef, or use bison.

Provided by Publicsafetydan

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 pound ground beef
1 cup instant rice
1 white onion, chopped
1 egg
1 (28 ounce) can tomato sauce
28 fluid ounces water

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.

Nutrition Facts : Calories 246.1 calories, Carbohydrate 21.8 g, Cholesterol 74.6 mg, Fat 10.2 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 3.9 g, Sodium 745 mg, Sugar 6 g

ULTRA SIMPLE PORCUPINE MEATBALLS IN TOMATO SAUCE



Ultra Simple Porcupine Meatballs in Tomato Sauce image

I looked around and all of the porcupine meatball recipes that have been posted include extra and (I think) unnecessary ingredients like Worcestershire sauce. This is the recipe my family has been using since I was a kid. They're very easy to make, taste great with ground beef or turkey, and freeze well. A couple of notes: if you use onion, chop it so it isn't only about double the size of the rice (or less). If it's too much larger it might not be as easy to form the meatballs and could be weird to bite in to. The rice you use should be uncooked Minute Rice, the kind that cooks in like 5 minutes or so.

Provided by HocoRuco

Categories     Meatballs

Time 1h5m

Yield 36 meatballs

Number Of Ingredients 5

2 (8 ounce) cans condensed tomato soup
2 lbs ground beef
1 cup rice
1/2 cup chopped onion (optional)
1 egg

Steps:

  • Preheat oven to 350 degrees.
  • Combine meat, rice, onion, egg and one can of soup.
  • Roll into meatballs that are approximately 2 to 3 inches in diameter and put in a 9x13 inch glass baking dish.
  • Combine second can of tomato soup with water (only about half as much as you would to make it into tomato soup) and pour half over the meatballs in baking dish.
  • Bake 45 minutes. Make sure you're keeping an eye on them. Cut one meatball in half to determine if it is cooked all the way through.
  • Heat remaining tomato soup and water mixture and pour over meatballs when serving.

BAKED PORCUPINE MEATBALLS IN VODKA CREAM SAUCE



Baked Porcupine Meatballs in Vodka Cream Sauce image

This afternoon I was trying to decide what to make for dinner, and suddenly I found myself craving good old porcupine meatballs. But I couldn't make plain meatballs, no sir! Here's the recipe I made up, and it came out wonderfully well. An adult update of one of our childhood favorites. Very tasty!

Provided by Julesong

Categories     Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs lean ground beef (or 1 pound beef and 1 pound ground turkey)
1 cup uncooked rice (converted rice suggested)
1/2 cup finely chopped onions or 1/4 cup dried onion flakes
2 eggs, beaten
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons salt, divided
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 cup water
1/2 cup vodka (or an additional 1/2 cup water)
1/8 teaspoon white pepper
1/4 teaspoon ground caraway powder (see note below)

Steps:

  • Combine the beef, rice, onion, egg, Worcestershire sauce, mustard, 1 1/2 teaspoon salt, and garlic powder in mixing bowl.
  • Form into 1 1/2-inch balls and place in a lightly-buttered 2 1/2-quart casserole.
  • Combine soup, water, vodka, remaining 1/2 teaspoon salt, white pepper, and ground caraway in a saucepan; bring to a boil.
  • Pour sauce over meat balls, cover, and bake at 350 degrees F for 1 hour.
  • Makes 6 servings.
  • Note: To make caraway powder, use a mortar and pestle to crush caraway seed into powder. Also, don't use a pearl or other thick rice for this, or it won't cook well inside the meatballs - converted rice (not "instant") is what I use.

Nutrition Facts : Calories 505, Fat 20, SaturatedFat 7.4, Cholesterol 168.8, Sodium 1301.8, Carbohydrate 32.1, Fiber 0.7, Sugar 2.1, Protein 35.5

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