MELINDA'S PORCUPINE MEATBALLS
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
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
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
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.
PORCUPINES
These are great to make ahead of time and then freeze. We freeze them with mashed potatoes and corn as part of a homemade TV dinner.
Provided by Tara
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 5
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
- Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
- In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
- Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 21.1 g, Cholesterol 54.8 mg, Fat 12.8 g, Fiber 1.7 g, Protein 18.5 g, SaturatedFat 4.9 g, Sodium 1107.4 mg, Sugar 4.2 g
PORCUPINE MEATBALLS
Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 45m
Number Of Ingredients 12
Steps:
- In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.
- Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.
Nutrition Facts : Calories 269 kcal, Carbohydrate 15 g, Protein 15 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 81 mg, Sodium 461 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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
OVEN PORCUPINES
I've always remembered these from my school days...so I searched until I found the recipe that was just like I remembered. This is it!-Shelly Ryun, Malvern, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first seven ingredients; shape into 12 balls. Place meatballs in an ungreased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs. , Cover with foil and bake at 350° for 1 hour. Uncover; bake 15 minutes longer.
Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1157mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
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.
RICE AND BEEF PORCUPINES
This was one of my favorite meals my Mom made. It is also a recipe I made and won second place at a Scouting Camporee in a cooking contest. So, I guess you can say this is an award winning recipe.
Provided by Douglas Poe
Categories Meatballs
Time 1h30m
Yield 12-15 Balls, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix ground beef, uncooked rice, onion, garlic powder, salt, pepper, and poultry seasoning if using. Form ground beef into small balls.
- Add oil into pan and heat; add balls and brown lightly.
- Add tomato sauce and water.
- Cover and simmer 45 to 50 minutes, or until rice is tender.
Nutrition Facts : Calories 455.4, Fat 27.6, SaturatedFat 8.1, Cholesterol 77.1, Sodium 1257.9, Carbohydrate 26.9, Fiber 2.3, Sugar 5.2, Protein 24.4
BEEF PORCUPINE BALLS
My Aunt first made this for me as a teen. I still crave it every now and then. It is a very basic recipe that you can have fun "playing" with.
Provided by Michelle S.
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine rice mix from box with ground chuck and egg.
- Season with garlic powder, season salt or just plain salt and pepper if you wish.
- Shape this mixture into 20 1 1/4 inch meatballs.
- In a large skillet in a small amount of oil, brown meatballs over medium high heat.
- Drain.
- Slowly stir in water and special seasonings.
- Bring to a boil.
- Cover; reduce heat to low.
- Simmer 30 minutes or until meatballs are cooked.
- You may thicken gravy if desired.
Nutrition Facts : Calories 198.7, Fat 10.9, SaturatedFat 4, Cholesterol 126.6, Sodium 107.8, Carbohydrate 0.1, Sugar 0.1, Protein 23.4
CLASSIC PORCUPINE MEATBALLS
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
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