Porcupine Meatballs In The Crockpot Recipes

CROCK POT PORCUPINE MEATBALLS

Steps:

• Mix ground beef, rice, onions, egg and seasonings. With hands, shape into small meatballs 1inch to 1 1/2 inch (3cmm) are best shape.
• Add to crock pot with tomato soup.
• Cook on low for 5-7 hours (as slow cookers vary).
• As an extra sometimes I put two handfuls of rice into the soup.
• This can also be cooked on the stove top but add 2 tins of water and cook covered for 1 hour).

PORCUPINE MEATBALLS IN CROCK POT!

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!

PORCUPINE MEATBALLS

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.

MELINDA'S PORCUPINE MEATBALLS

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.

PORCUPINE MEATBALLS IN THE CROCKPOT

Steps:

• 1. In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend.
• 2. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in slow cooker pot.
• 3. Pour soup and tomatoes over meatballs.
• 4. Cover and cook on low for 7-8 hours, or on high for 4-5 hours.

PORCUPINE MEATBALLS

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.

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS

Steps:

• Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
• Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
• Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
• About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.

PORCUPINE MEATBALLS FOR 2

Steps:

• In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four balls., In a large skillet, brown meatballs in oil; drain. Stir in the tomato sauce, water and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until a thermometer reads 160°.