Moms Porcupine Meatballs Recipes

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 TOMATO SAUCE

Steps:

• Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
• Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
• Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

PORCUPINE MEATBALLS

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).

MOM'S PORCUPINE MEATBALLS

Steps:

• Combine all but the sauce and shape into 12 or so balls.
• place in casserole pan
• pour sauce over meatballs
• Bake for 1 hour (if you made small meatballs) at 350.

OLD-FASHIONED PORCUPINE MEATBALLS

Steps:

• In a large bowl, combine ground beef, rice, water, onion, seasoned salt, garlic powder, black pepper, and celery salt. Mix well and shape into 9 meatballs.
• Place in a lightly greased baking dish. Preheat oven to 350 degrees.
• In a bowl, stir together tomato sauce, brown sugar, and Worcestershire sauce. Pour over meatballs. Cover baking dish with foil.
• Bake covered for 40 minutes. Uncover and bake 15 more minutes.

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:

• 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.

CLASSIC PORCUPINE MEATBALLS

Steps:

• Using your hands, mix all meatball ingredients until well combined.
• Shape the meat into balls that are slightly larger than a golf ball.
• Brown all sides of the meatballs in a pan over medium high heat, turning frequently. Do this in batches so as not to overload the pan.
• When each meatball is browned, remove them from the pan and place it into a 9" x 13" baking pan.
• In a separate bowl combine all sauce ingredients and whisk until they're fully incorporated.
• Pour the sauce over the meatballs.
• Bake at 400 degrees for 30 minutes.
• Serve immediately over white rice.

PORCUPINE MEATBALLS

Steps:

• 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. Place meatballs in a large skillet.
• In a small mixing bowl, combine the ingredients for the sauce. Pour into skillet over meatballs. Bring sauce to a boil over medium heat and reduce heat and gently simmer for 15 minutes, covered. Very gingerly turn meatballs and continue to cook 25 minutes longer, or until meat and rice are cooked through.

PORCUPINE MEATBALLS

Steps:

• Combine the meat, rice, egg, onion, garlic, salt and black pepper in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water as needed to keep a wet mixture.
• Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2" balls.
• Heat olive oil in a large skillet over medium-heat. Lightly brown the meatballs, cooking about 2 minutes per side. Then pour in the tomato soup, Worcestershire sauce and water. Bring to a simmer and then cover with a lid. Reduce heat to medium-low and cook for 35-45 minutes, or until rice is tender.

MOM'S PORCUPINE MEATBALLS

Steps:

• Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter).
• In large skillet or Dutch oven, mix tomato soup and tomato sauce with water. Stir to mix completely.
• Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce.
• Lower heat to simmer and cover with close-fitting lid.
• Gently stir after 20 minutes.
• Continue to cook with pan covered for 20 minutes longer.
• They are finished when rice is tender and sticks out like little spines on the meatballs.

PORCUPINE MEATBALLS RECIPE

Steps:

• Preheat oven to 350°. In a large bowl, combine ground beef, rice, milk, onion, parsley, 1 teaspoon Worcestershire, garlic powder, cayenne pepper, and 1 teaspoon salt. Shape beef mixture into 1 ½" meatballs.
• In a large heavy bottomed skillet over medium heat, heat oil. Add meatballs in a single layer and cook until golden, turning occasionally, about 10 minutes. Remove meatballs to a plate.
• In a 9"x13" baking dish, whisk together pureed tomatoes and remaining teaspoon Worcestershire. Season with salt and pepper. Add meatballs to baking dish and cover with lid or foil.
• Bake until rice is tender, about 40 minutes. Remove foil and bake until sauce is thickened and meatballs are cooked through, about 15 minutes more.
• Sprinkle with more parsley before serving.
• Serve over rice, mashed potatoes, or buttered noodles.

INSTANT POT PORCUPINE MEATBALLS

Steps:

• In a bowl combine ground beef, uncooked white long grain rice, Worc. sauce, egg, garlic and onion powder together.
• Use your hands and form this mixture into small balls. Set aside, will make 10-12.
• Heat olive oil in pressure cooker using the saute function. Add onions and garlic, cook until softened. Then turn machine off.
• Pour in sauce and broth or water. Place uncooked meatballs into the sauce. Close lid and steam valve.
• Set to high pressure for 20 minutes with a natural release of 10 minutes.
• Release rest of steam and serve with noodles or as is as an appetizer.

MOM'S PORCUPINE MEATBALLS

Steps:

• Pre heat oven to 400 degrees. In a large mixing bowl, Mix bread and milk together well. Add the egg to bread mixture and beat well. Add green pepper , onion and rice to the bread mixture and ground chuck and mix very well until all ingredients are mixed well. Using a TBS to meatballs, roll them until perfectly round and place in a 13 x 9 Pan, Take the soup mixture and pour over the meatballs. Cover with Aluminum Foil and bake for 1 hour.

MOM'S BEEF PORCUPINE MEATBALLS

Steps:

• 1. MEATBALLS In a large bowl add ground beef, rice, egg, 2 teaspoons grated onion, tomato juice and 1 teaspoon salt. Mix well and roll into 1-1/2" balls. Arrange in greased 9x13 casserole dish and set aside.
• 2. SAUCE In large skillet, heat butter. Add 1/4 cup minced onion, celery and bell pepper. Saute until tender crisp. Remove from heat and add tomato soup, water, lemon juice, brown sugar, dry mustard and 1/2 teaspoon salt. Return to heat and simmer for five minutes, stirring often. Pour sauce over meatballs, cover and bake at 350 degrees for 1-1/2 hours.