Oven Baked Porcupine Meatballs Recipes

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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

THE ABSOLUTE BEST PORCUPINE MEATBALLS



The Absolute Best Porcupine Meatballs image

Soft & tender well-seasoned meatballs baked in a rich tomato sauce make this the perfect classic comfort food for family dinners.

Provided by TKWAdmin

Categories     Meatballs

Number Of Ingredients 20

1 1/2 cups cooked, cooled wild grain rice blend, *See note
2 pounds 80/20 ground beef
1 XL Egg
1/2 medium onion, minced
1 tablespoon minced garlic
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon basil
1 teaspoon kosher salt
3/4 teaspoon black pepper
2 slices of bread, torn
1/4 cup milk
1 23 ounce can condensed tomato soup
1 cup beef stock or water
8 ounces RedPack tomato paste
1 teaspoon garlic powder
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Preheat the oven to 350F. In a bowl, add all sauce ingredients and whisk to combine. Set aside.
  • In a small bowl add the bread and milk and gently press down. Allow to soak for ~5 minutes.
  • In a large bowl add the rest of the meatball ingredients. Add the panade mixture (milk and bread) to the bowl. Without overworking the mixture, gently mix just to combine. The mixture should be wet but hold a shape when you form it into a ball. Scoop enough meat mixture to form a 2" round ball (I use a large cookie scoop to measure out my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands! *See post for freezing instructions.
  • Place the meatballs in a 3-4 quart baking dish or 9×13" baking pan. They can touch. Repeat until all of the meatballs are shaped and in a pan. If necessary, use 2 pans if you do not have a large enough pan.
  • Pour the mixture over top of the meatballs. Cover the meatballs with foil and bake for 30 minutes. Carefully remove the cover and bake for another 20-25 minutes or until the internal temperature reads 165F.
  • Remove from the oven and allow to cool for a few minutes before plating.
  • Store leftovers in a lidded container in the fridge for up to a week.

Nutrition Facts : ServingSize 2 meatballs, Calories 389 calories, Sugar 11.9 g, Sodium 821.7 mg, Fat 19.5 g, SaturatedFat 7.1 g, TransFat 1.1 g, Carbohydrate 32.2 g, Fiber 2.5 g, Protein 20.7 g, Cholesterol 85.1 mg

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



Porcupine Meatballs image

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

1 lb. ground beef ((I used 93% lean))
½ cup uncooked long grain white rice
1 egg, lightly beaten
¼ cup grated or finely minced onion
2 tablespoons minced fresh parsley ((or 2 teaspoons dried parsley flakes))
¾ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 (10.75 oz) can condensed tomato soup, not diluted
1 soup can of water

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

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 RECIPE



Porcupine Meatballs Recipe image

In this post, we'll show you how to make Porcupine Meatballs. Made with inexpensive ingredients, these seasoned, ground beef and rice meatballs are browned and then simmered in a delicious tomato-based sauce.

Provided by Amy Desrosiers

Categories     Dinner

Time 1h25m

Number Of Ingredients 18

2 pounds 80/20 ground beef
½ cup long grain white rice (raw)
1 onion (diced )
2 eggs
½ cup panko bread crumbs
¼ teaspoon oregano
¼ teaspoon thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoons Worcestershire sauce
1 tablespoon fresh parsley (chopped fine)
28 ounces tomato sauce
1 pouch dry onion soup mix
6 ounces tomato paste
2 tablespoons light brown sugar
1 teaspoon Italian herbs
1 tablespoon Worcestershire sauce
1 cup Water

Steps:

  • Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • Add add the meatball ingredients to a large mixing bowl. Mix thoroughly with clean hands until mixture is well-combined.
  • Scoop 2-tablespoons of meat mixture at a time and roll into balls. Place them in a single layer on a baking sheet. You should end up with 20 large meatballs.
  • Place the baking sheet of meatballs on to the center-rack of a preheated oven. Bake at 350°F for 15 minutes.
  • Remove them from the oven and place aside.
  • In a 2.5 quart stockpot, add tomato sauce, tomato paste, onion soup mix, Worcestershire sauce, light brown sugar, water, and Italian herbs.
  • Using medium-high heat, bring sauce ingredients to low boil, stirring periodically. Remove from heat once bubbles form.
  • Reduce the oven temperature to 300°F.
  • Add the baked meatballs to a 13" x 9" casserole dish. Pour the sauce over the meatballs, and cover the dish with aluminum foil.
  • Place the casserole dish of meatballs and sauce onto the center-rack of a preheated oven. Bake for 45 minutes at 300°F.
  • After baking for 45 minutes, remove the foil and increase the oven temperature to 350°F. Bake for an additional 10 minutes uncovered.
  • Serve meatballs warm over cooked white rice, or with your choice of sides.

Nutrition Facts : ServingSize 1 serving, Calories 168 kcal, Carbohydrate 10 g, Protein 10 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 49 mg, Sodium 344 mg, Fiber 1 g, Sugar 4 g

PORCUPINE MEATBALLS



Porcupine Meatballs image

Tender rice-meatballs baked in a zesty tomato sauce.

Provided by Holly Nilsson

Categories     Main Course

Time 1h15m

Number Of Ingredients 14

1 pound ground beef
½ cup cooked long grain rice
¼ cup onion (diced)
½ teaspoon garlic powder
2 tablespoons parsley (fresh )
1 tablespoon Worcestershire sauce
1 egg
1 can (10 oz) condensed tomato soup (undiluted)
1 cup vegetable juice (such as V8)
1 cup tomato sauce
½ teaspoon garlic powder
½ teaspoon Italian seasoning
salt and pepper to taste
chopped parsley, for garnish

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, mix ground beef, rice, onion, garlic powder, parsley, worcestershire, egg, salt, and pepper until just combined.
  • Shape the mixture into approximately 20 balls. Place in a baking dish, approximately 2qt.
  • Combine all ingredients for the sauce and pour over meatballs.
  • Bake for uncovered 1 hour. Garnish with parsley, salt, and pepper. Serve over rice or mashed potatoes.

Nutrition Facts : Calories 294 kcal, Carbohydrate 27 g, Protein 28 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 111 mg, Sodium 561 mg, Fiber 2 g, Sugar 5 g, ServingSize 5 meatballs

OVEN PORCUPINES



Oven Porcupines image

This easy to make meatball recipe is full of flavor as a main dish. Serve with mashed potatoes and green beans and you have a great meal!

Provided by aaweb_design

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 cup uncooked rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 (15 ounce) can tomato sauce
1 cup water
2 teaspoons Worcestershire sauce

Steps:

  • Heat oven to 350 degrees.
  • Mix meat, rice, 1/2 cup water, the onion, salts, garlic powder and pepper.
  • Shape mixture by rounded tablespoonfuls into balls.
  • Place meatballs in ungreased baking dish, 9x13 inches.
  • Stir together remaining ingredients; pour over meatballs.
  • Cover with aluminum foil and bake 1 hour.

OVEN PORCUPINES



Oven Porcupines image

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

1 pound lean ground beef
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 can (15 ounces) tomato sauce
1 cup hot water
2 teaspoons Worcestershire sauce

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.

BAKED PORCUPINE MEATBALLS



Baked Porcupine Meatballs image

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 10

1 1/2 pounds lean ground beef
2/3 cup long-grain rice, uncooked
1/2 cup water
1/4 cup finely chopped onion
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 large can (15 ounces) tomato sauce
1 cup water
2 teaspoon s Worcestershire sauce

Steps:

  • Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixture by tablespoon into 1 1/2-inch balls.
  • Place the porcupine meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the porcupine meatballs.
  • Cover and bake at 350°F for about 45 minutes. Uncover and bake porcupine meatballs 15 to 20 minutes longer.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CLASSIC PORCUPINE MEATBALLS



Classic Porcupine Meatballs image

Porcupine meatballs, a mixture of beef and rice cooked in a tomato sauce, are an old-fashioned favorite, either oven-baked or simmered on the stove.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h25m

Yield 6

Number Of Ingredients 12

1 1/2 pounds lean ground beef
2/3 cup raw long-grain white rice
1/2 cup water
1/4 cup finely chopped onion
1 teaspoon seasoned salt (or Cajun seasoning )
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Optional: 1 tablespoon vegetable oil (if cooking on the stovetop)
For the Sauce:
1 (15-ounce) can tomato sauce (or two 8-ounce cans)
1 cup water
2 teaspoons Worcestershire sauce

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

OVEN PORCUPINES RECIPE



Oven Porcupines Recipe image

Saucy porcupine meatballs that are baked to create the perfect entree. Perfect served over noodles.

Provided by RecipeTips

Time 1h25m

Number Of Ingredients 11

1 pound ground beef
1/2 cup uncooked regular rice
1/2 cup water
1/3 cup onion, chopped
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 can tomato sauce (15 ounce can)
1 can crushed tomatoes (28 ounce can)
2 teaspoons Worcestershire sauce

Steps:

  • Heat oven to 350°. Mix meat, rice, water, onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Brown meatballs in a skillet over medium het.Stir together remaining ingredients; pour over meatballs. Cover with aluminum foil; bake 45 minutes. Uncover; bake 15 minutes longer.

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