Porcupine Meatballs In Sauerkraut 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.

PORCUPINE MEATBALLS



Porcupine Meatballs image

Provided by Miriam Garron

Time 50m

Yield 18 meatballs

Number Of Ingredients 13

1 scallion, roughly chopped
2 teaspoons peeled, chopped fresh ginger
3 tablespoons fresh cilantro
1/2 pound ground pork (preferably pork butt)
1 1/2 teaspoons dry sherry or vermouth
1 1/2 teaspoons toasted sesame oil
1 1/2 teaspoons hot Asian chili sauce (Sriracha)
Freshly ground black pepper
1 large egg
1 3-ounce package Oriental-flavor ramen noodles, with seasoning packet
Vegetable oil, for frying
Salt
Sweet chili sauce, for dipping

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



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.

PORCUPINE MEATBALLS IN SAUERKRAUT



Porcupine Meatballs in Sauerkraut image

Many versions of this recipe exist out there, but this is a 4-2 recipe as well. In this recipe I was looking to use up some frozen meatballs we have had sitting around for a long time.

Provided by David Hawkins

Categories     Meat

Time 1h

Yield 2 , 2 serving(s)

Number Of Ingredients 9

12 medium frozen meatballs
1 (15 ounce) can crushed tomatoes
1/2 cup sauerkraut
1 1/2 teaspoons dried Italian seasoning
1/2 yellow onion
1/2 garlic clove
1/8 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes

Steps:

  • Defrost meatballs ahead of time by placing in the refrigerator before cooking.
  • Heat dutch oven or large sauce pan over medium heat, add oil.
  • Add onions to the dutch oven and saute for about 2 minutes.
  • Add garlic to the dutch oven and continue to saute for about 1 minute then remove pot from heat.
  • Remove onions and garlic to a bowl and set aside.
  • Add meatballs to the same pot, using left over oil. Over medium heat, get all meatballs hot to the touch, and possibly brown a bit if desired.
  • Add Tomatoes, spices, and sauerkraut and begin to simmer, checking sauce for taste after a few minutes to see if you need any more salt, pepper or other spices.
  • Simmer on low for about 25 minutes.
  • Serve with root vegetables or rice as you prefer.

Nutrition Facts : Calories 88, Fat 0.7, SaturatedFat 0.1, Sodium 662, Carbohydrate 20.1, Fiber 5.7, Sugar 1.8, Protein 4.2

PORCUPINE MEATBALLS IN CROCK POT!



Porcupine Meatballs in Crock Pot! image

Easy to make and tasty meal. Meatballs can be made ahead of time and frozen. I hope you like it. Prep time includes chopping the onion and pepper.

Provided by Bekah

Categories     One Dish Meal

Time 7h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb hamburger
1/2 cup rice
1/2 cup onion, chopped up finely
1/2 cut green pepper, chopped up finely
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can tomato soup
1 can diced tomatoes or 1 can sliced tomatoes

Steps:

  • Combine first 7 ingredients, mixing well to combine.
  • Shape hamburger mixture into roughly 20-24 meatballs about 1 1/2 inches around.
  • Place meatballs in crockpot and pour soup and tomatoes (plus juice from tomatoes) over the meatballs.
  • Cover and cook on low for 7-8 hours or high for 4.
  • I usually make the meatballs the night before, or even a week before, then freeze them until ready to use.
  • Makes for a real quick preparation time.
  • ENJOY!

SAUERKRAUT MEATBALLS



Sauerkraut Meatballs image

This zesty recipe is a great way to pep up a party! The hot pork sausage and sauerkraut make terrific-tasting meatballs, and the mustard dipping sauce is a nice complement. -Christine Batts, Murray, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 15

1/2 pound bulk spicy pork sausage
1/4 cup finely chopped onion
1 can (14 ounces) sauerkraut, rinsed, drained and finely chopped
2 tablespoons plus 3/4 cup dry bread crumbs, divided
3 ounces cream cheese, softened
2 tablespoons minced fresh parsley
1/2 teaspoon ground mustard
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
2 large eggs
1/4 cup whole milk
Oil for deep-fat frying
1/2 cup mayonnaise
2 tablespoons spicy brown mustard

Steps:

  • In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.

Nutrition Facts :

PORCUPINE MEATBALLS



Porcupine Meatballs image

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

1 lb ground beef
1/4 cup long grain rice, uncooked
1 egg, slightly beaten
1 tablespoon fresh parsley, snipped or 1/2 tablespoon dried parsley
2 tablespoons onions, finely chopped
1/2 teaspoon salt
1 dash pepper
1 (10 1/2 ounce) can tomato soup, divided
1/2 cup water
1 teaspoon Worcestershire sauce

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.

PORK BALLS AND SAUERKRAUT



Pork Balls and Sauerkraut image

This is an old family recipe brought from the old country by my great grandmother. All you need to do is add mashed potatoes for a complete meal. This either cooks on the stove, or you can cook it in a slow cooker.

Provided by Judy Dick

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 10h30m

Yield 7

Number Of Ingredients 7

1 ½ pounds ground pork
1 onion, chopped
¾ cup uncooked white rice
1 egg
1 teaspoon salt
½ teaspoon ground black pepper
2 (20 ounce) cans sauerkraut with juice, divided

Steps:

  • In a large bowl, combine the pork, onion, rice, egg, salt and ground black pepper. Mix well and form into 2 inch balls.
  • For stove: Place one jar of the sauerkraut in a large pot over medium low heat. Then add the pork balls and cover with the other jar of sauerkraut. Simmer over medium low heat for 1 to 1 1/2 hours.
  • For slow cooker: Place one jar of sauerkraut in the bottom of the slow cooker. Add the pork balls and top with the other jar of sauerkraut. Cook on low setting for 8 to 10 hours.

Nutrition Facts : Calories 375.5 calories, Carbohydrate 24.3 g, Cholesterol 96.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 20.4 g, SaturatedFat 8 g, Sodium 1456 mg, Sugar 3.4 g

GERMAN MEATBALLS WITH SAUERKRAUT



German Meatballs with Sauerkraut image

The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill.

Provided by Toby Jermain

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/4 lbs lean ground beef
1/2 lb ground pork
1/2 cup finely chopped onion
3/4 cup fine dry breadcrumb
3 tablespoons finely chopped parsley
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper (more to taste)
1 teaspoon garlic granules
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup milk
2 -3 tablespoons extra virgin olive oil
1 (32 ounce) jar sauerkraut, undrained,not canned if avoidable
water or white wine, as needed
additional chopped parsley (to garnish) (optional)
hot buttered boiled potato, as accompaniment

Steps:

  • In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
  • Shape into 1½" to 2" meatballs, and chill until set.
  • Heat the oil in a large skillet, and brown the meatballs on all sides.
  • Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
  • Add sauerkraut and juice to skillet, and top with meatballs.
  • Cover and simmer for 15-20 minutes or until meatballs are done.
  • Add water or wine if necessary to keep sauerkraut moist.
  • Sprinkle with parsley for garnish.
  • Serve with buttered boiled potatoes.

Nutrition Facts : Calories 436.6, Fat 24.4, SaturatedFat 8.3, Cholesterol 135.1, Sodium 1863.3, Carbohydrate 19.8, Fiber 4.9, Sugar 4.6, Protein 33.9

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

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