Greek Porcupine Meatballs Recipes

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.

PORCUPINE MEATBALLS

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.

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 II

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.

PORCUPINE MEATBALLS III

Steps:

• In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
• In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
• Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

GREEK PORCUPINE MEATBALLS

Steps:

• Finely chop parsley to equal 1/2 cup and mint to equal 2 tablespoons. Place in a large bowl with meat, egg whites, rice, crumbs, salt and 2 tablespoons of water. Blend well. Shape mixture into a 1.5 inch thick square, cut into 16 pieces and roll each into a ball.
• In a small bowl, blend cornstarch with 3/4 cup water. Place in a large skillet over medium heat with chicken broth and bring to a simmer. Add meatballs and cook, covered, for 15 minutes, turning meatballs occasionally. Remove meatballs to a serving dish and keep warm. Reduce heat to low.
• Squeeze lemon to yield 2-3 tablespoons of juice. In a small bowl, whisk egg yolks with lemon juice. Stirring constantly, add 3 tablespoons of the hot broth to the yolk mixture. Gradually add back to the skillet, stirring constantly. (NOTE - do NOT skip this step; it tempers your egg yolks so that you don't end up with scrambled eggs in your sauce!).
• Simmer for 2 minutes or until sauce thickens; do not boil. Pour over meatballs and serve immediately.

TURKEY PORCUPINE MEATBALLS

Steps:

• Mix everything together except tomato soup and form into meatballs. Place in casserole dish and pour tomato soup over the meatballs. Bake at 350 oven for 1 1/2 hours.

PORCUPINE MEATBALLS

Steps:

• Heat oven to 400 degrees.
• In large bowl, mix all meatball ingredients and shape into balls.
• Place meatballs into 8 inch baking dish.
• Bake 15 minutes and drain.
• Meanwhile, combine all sauce ingredients in saucepan.
• Boil 3-4 minutes until the jelly is melted, stirring constantly.
• Pour heated sauce over meatballs.
• Bake 10-12 minutes or until hot and bubbly.
• Serve over potatoes or noodles.

PORCUPINE MEATBALLS

Steps:

• Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly.
• Mix in rice, onion, salt, pepper and garlic powder.
• Stir in the ground beef and mix well with hands.
• Form mixture into 1 1/2 inch round meatballs.
• Coat a large skillet over medium heat with oil.
• Cook meatballs and brown on all sides.
• Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking) Stir until smooth, then spoon over meatballs.
• Cover with lid and simmer for 20-30 minutes , stirring every few minutes.