Porcupine Meatballs Recipes

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PORCUPINE MEATBALLS II



Porcupine Meatballs II image

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

1 (10.75 ounce) can condensed tomato soup
½ cup water
1 ½ pounds ground beef
1 cup uncooked instant rice
1 tablespoon minced onion
1 teaspoon salt
1 dash ground black pepper

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

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.

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

Provided by Damaris Phillips

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 teaspoon plus 1 tablespoon unrefined coconut oil
1 small yellow onion, chopped (about 1/2 cup)
1 pound ground beef (85/15)
1 clove garlic, minced
1 large egg
1/4 cup uncooked instant rice
2 tablespoons breadcrumbs
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
One 15-ounce can tomato sauce
1 cup drained sauerkraut
1 tablespoon dried Italian seasoning

Steps:

  • Heat 1 teaspoon coconut oil in a Dutch oven over medium heat. Add the onions and saute until tender, 2 to 3 minutes. Remove from the heat.
  • In a large bowl, combine the beef, onions, garlic, egg, rice, breadcrumbs, 1 teaspoon salt and 1 teaspoon pepper and stir until well combined. Scoop the meatballs using a 2-tablespoon or 1-ounce scoop and put on a plate or baking sheet until ready to sear. You should have about 20 meatballs.
  • Heat 1 tablespoon coconut oil in the Dutch oven over medium heat and working in batches, brown the meatballs, about 2 minutes on each side. Remove from the pot and drain the fat.
  • Return the Dutch oven to medium heat, add the tomato sauce and scrape up the browned bits from the bottom of the pot. Stir in the sauerkraut, Italian seasoning and salt and pepper, to taste. Put the meatballs into the sauce in one layer. Turn the heat to medium low, cover and simmer until meatballs are no longer pink on the inside and the rice is tender, 20 to 25 minutes.

OVEN BAKED PORCUPINE MEATBALLS



Oven Baked Porcupine Meatballs image

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

1 1/2 lbs ground beef
1/2 cup rice
2/3 cup milk
1 tablespoon instant minced onion or 1 medium onion, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can condensed tomato soup
3/4 cup water

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

PORCUPINE MEATBALLS



Porcupine Meatballs image

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

1 1/2 cups Multi-Bran Chex™ cereal
1 lb lean (at least 80%) ground beef
2/3 cup uncooked parboiled (converted) rice
1/2 cup milk
1 package (1 oz) onion soup mix
1 egg
1 cup water
2 cans (11 1/2 oz each) tomato juice (3 cups)

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

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



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.

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EASY BAKED PORCUPINE MEATBALLS • SALT & LAVENDER
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Porcupine Meatballs Recipe!
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Instant Pot Porcupine Meatballs
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Top Asked Questions

What do you put in Porcupine meatballs?
Rich and flavorsome porcupines meatballs made with ground beef, rice, and onion. Simmered in tomato sauce until cooked perfectly! Combine rice, water, onion, salt, celery salt, pepper, garlic powder and egg in a medium bowl. Add beef and mix well.
How to cook Porcupine meatballs in a slow cooker?
To make Porcupine Meatballs Slow Cooker, in a large mixing bowl, combine all the ingredients for the meatballs and mix together well with clean hands. Roll into 20, 1 1/2 inch meatballs, and layer the formed meatballs into the slow cooker. Cover and cook on low for 4-6 hours or high for 3-4 hours.
What does Porcupine meatballs taste like?
The meatballs give flavor to the tomato sauce and the tomato sauce flavors the meatballs. It’s a perfect marriage of deliciousness when it is all cooked. Porcupine meatballs are a large Italian-flavored meatball that has, instead of breadcrumbs in the mix, has rice in the mixture.
Does Porcupine meatball have Worcestershire sauce in it?
Our Porcupine Meatball recipe is 100% from scratch – but like the original – we do include Worcestershire sauce in both the meatballs and the tomato sauce. The Worcestershire sauce gives this dish a distinctive savory flavor in every bite and it is deliciously satisfying comfort food the entire family will love.

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