PORCUPINE MEATBALLS
You only need 10 minutes of prep for these easy old-fashioned porcupine meatballs!
Provided by Blair Lonergan
Categories Dinner
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine ground beef, uncooked rice, egg, onion, parsley, salt, and pepper. Shape into 1-inch balls.
- Place the meatballs in the prepared baking dish.
- In a small bowl, whisk together tomato soup and water. Pour soup mixture over the meatballs.
- Cover and bake for 30 minutes.
- Remove cover and continue baking for 30 more minutes. At this point, the meatballs should be cooked through and the rice inside the meatballs should be tender. If the rice is still crunchy, cover loosely with foil and return to the oven for another 5-10 minutes (or until rice is done).
Nutrition Facts : ServingSize 3 meatballs with sauce, Calories 208.7 kcal, Carbohydrate 19.4 g, Protein 17.6 g, Fat 6.8 g, SaturatedFat 2.5 g, Cholesterol 77.7 mg, Sodium 530.2 mg, Fiber 0.5 g, Sugar 4.5 g, UnsaturatedFat 0.7 g
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
They are meatballs made with ground beef, rice, onion, and bell pepper that's cooked in a simple tomato sauce mixture. A classic favorite from my childhood and one of the tastiest comfort foods!
Provided by Jaclyn
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- To a large mixing bowl add ground beef, rice, onion, green bell pepper, garlic, 3 tbsp parsley, the Italian seasoning, egg, salt and pepper. Mix together fairly well with your hands until even combined.
- Scoop out mixture about 2 slightly heaping tablespoons at a time (43g) each and compress and roll into balls (about 1 1/2-inches each). Set on a baking sheet or plates as you shape them.
- Heat olive oil in a large pot over medium-high heat. Add half the meatballs spacing evenly apart. Let sear on bottom until golden brown, about 1 - 2 minutes. Carefully turn to opposite side (meatballs can be fairly delicate) and let brown on opposite side about 1 - 2 minutes longer.
- Transfer browned meatballs back to baking sheet, then add remaining half of the meatballs and brown on each side.
- Return meatballs on baking sheet to pot then right away pour in tomato sauce, chicken broth, Worcestershire, and red bell pepper. Bring mixture just to a simmer.
- Cover and reduce heat to low. Let simmer until meatballs are cooked through and tender, about 25 to 30 minutes, gently tossing meatballs once halfway through.
- If desired thin with more chicken broth. Serve warm garnished with remaining 1 Tbsp parsley and optional shredded mozzarella (not included in nutrition estimate).
Nutrition Facts : Calories 382 kcal, Carbohydrate 29 g, Protein 23 g, Fat 19 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 93 mg, Sodium 1155 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
ALMOST-FAMOUS SWEDISH MEATBALLS
Some people drive for hours to get to an Ikea store, and we know they aren't making the trek just for the $9.99 chairs. They're going for the Swedish meatballs. The dish has been a main attraction at Ikea Restaurants since an in-store chef developed the recipe in Switzerland in 1985. Although Ikea's Real Swedish Food Book, published in 2000, included a meatball recipe, reps confirmed that it is not the one served at their restaurants. Ikea is keeping that baby a secret, so chefs in Food Network Kitchens hit a nearby store for a tasting, then created this spot-on copy.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield About 45 meatballs
Number Of Ingredients 20
Steps:
- Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
- Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
- Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
- Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.
SCANDINAVIAN PORCUPINE MEATBALLS RECIPE - (3.5/5)
Provided by á-39535
Number Of Ingredients 8
Steps:
- mix ground beef, eggs, rice, mushrooms, onion salt, salt and pepper. Form into small meat balls. Mix separately milk and soup. pour over meatballs and bake at 350 for 1.5-2 hours until meatballs are crumbly and cooked thoroughly.
SWEDISH MEATBALLS
The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.
Provided by Alton Brown
Categories appetizer
Time 55m
Yield approximately 30 meatballs, 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees F.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
SWEDISH MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, ground pork, panko breadcrumbs, onion, fresh parsley, garlic, eggs, salt, pepper, butter, all-purpose flour, beef broth, ground allspice, nutmeg, heavy cream, salt, pepper, fresh parsley
Provided by Matthew Johnson
Categories Appetizers
Time 25m
Yield 40 meatballs
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F (220°C).
- In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
- Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
- Bake meatballs for 15 minutes, until golden brown. Set aside.
- Melt butter in a pan on medium heat and allow it to brown slightly. Stir in the flour completely and cook for about 1 minute creating a pale roux.
- Add the beef broth, stir, and cook until it thickens.
- Add in the ground allspice, nutmeg, salt, pepper, and the heavy cream, stir, and bring to a simmer for 5 minutes.
- Add the meatballs and coat them with the gravy.
- Sprinkle with the parsley, poke with toothpicks, and serve!
- Enjoy!
Nutrition Facts : Calories 129 calories, Carbohydrate 5 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram
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.
SCANDINAVIAN MEATBALLS
These meatballs are a classic on smorgasbord table throughout Scandinavia. Assemble the dish ahead, then just bake before serving. From a December 1988 issue of Bon Appetit. The meatballs were part of a "Scandinavian Christmas Buffet for 20".
Provided by Leslie in Texas
Categories Meat
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- For Meatballs;.
- Soak breadcrumbs in milk in medium bowl for 10 minutes.
- Mix in onion, eggs and seasonings.
- Add meats and beat with an electric mixer or wooden spoon until light and fluffy.
- Handling gently,form mixture into 2-inch-diameter meatballs; smooth balls between moistened palms.
- Place in baking pan;refrigerate until firm.
- Melt butter in large heavy skillet over medium-high heat.
- Add meatballs in batches (do not crowd) and cook until browned on all sides, shaking pan occasionally, about 5 minutes.
- Drain on paper towels; reserve drippings in skillet.
- Layer meatballs in deep 4-quart oven-proof casserole or baking dish.
- For Gravy:.
- Measure pan drippings and return 3 tablespoons to skillet, adding some butter if necessary.
- Add onion and cook over medium-low heat until tender, about 8 minutes.
- Add flour and stir 2 minutes.
- Gradually mix in consomme and cream.
- Simmer until thickened, about 10 minutes, stirring occasionally;season with pepper.
- Strain over meatballs.
- (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
- Preheat oven to 275 degrees.
- Bake casserole until meatballs are heated through, about 45 minutes; serve hot.
GRANDMA'S SWEDISH MEATBALLS AND GRAVY
This Swedish meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter. They are the best Swedish meatballs I've ever tasted! Even better than Ikea®! Easy to make, full of flavor, swimming in the most amazing creamy gravy sauce!
Provided by JACANA
Time 1h10m
Yield 8
Number Of Ingredients 24
Steps:
- Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
- Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
- Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
- Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
- Add meatballs to the gravy. Toss gently to coat and serve.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 9.9 g, Cholesterol 148.5 mg, Fat 37.1 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 19.2 g, Sodium 492.9 mg, Sugar 1.8 g
SWEDISH MEATBALLS III
Looking for a good Swedish meatball recipe? Here is your find! Swedish crispbread can be substituted for the saltine crackers.
Provided by Hope
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a medium frying pan over medium heat. Add onion and cook, stirring often, until tender, about 5 minutes. Transfer to a large bowl.
- Mix cracker crumbs, ground beef, egg, nutmeg, and allspice with the onion until blended. Shape into 1 1/2 inch (4 centimeter) meatballs, and place in a glass baking dish. Sprinkle with minced garlic, and cover with foil.
- Bake in preheated oven for 15 minutes, or until cooked through.
- Meanwhile, make white sauce, following the directions on the packet. Stir in dill, sage, flour, and whipping cream.
- Turn off oven, and remove foil cover from meatballs. Pour sauce over meatballs, and leave in hot oven for 10 minutes.
Nutrition Facts : Calories 369.5 calories, Carbohydrate 13 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 10.4 g, Sodium 428.5 mg, Sugar 1 g
SCANDINAVIAN MEATBALLS
Traditional Finnish meatball recipe with creamy brown gravy sauce. Moreish and honest food, perfect for cheering up gloomy days!
Provided by ladynellington
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- For the meatballs: cut out the crust from the bread slices, then place in a large bowl and pour over milk and cream. Let the bread swell for approximately 5 minutes, then mush with a fork into a smooth paste.
- Add rest of the meatball ingredients into the bowl and knead in a food processor or by hand for about 5 minutes until the texture is smooth and the mixture doesn't stick to the sides of the bowl.
- Make golf ball -sized meatballs out of the mixture. Heat butter and oil in a frying pan, and fry the meatballs in two parts (so that they won't stick together) until evenly brown on all sides. The meatballs do not need to be cooked from inside as they will continue cooking in the oven.
- Place the fried balls in a oven-proof casserole dish to wait. Do not wash the frying pan at this stage!
- Add beef stock on the un-washed frying pan and bring to boil. Pour the liquid back into a jug from the frying pan, and dry off the pan.
- Heat the butter on the pan, add the onion and brown until golden. Sieve the flour on the pan and gently fry until it reaches a brown tint.
- Pour the liquid from the jug little by little on the pan, stirring vigorously to avoid clumps from forming. Bring to boil stirring continuosly, add the cream and allspice and remove from heat.
- Mix in the blackcurrant jelly and pour through a sieve into the oven-dish on top of the meatballs.
- Cook in the middle of the oven at 180C/fan 160C/gas 4 for 35 minutes.
- Serve with creamy mash potatoes or spaghetti.
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