Porcupine Casserole 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.

PORCUPINES

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.

PORCUPINE CASSEROLE

Steps:

• Combine beef, rice, onion, celery, bell pepper, egg, Worcestershire sauce, mustard, 1 1/2 teaspoon salt, 1/8 teaspoon pepper and garlic powder. Form into 1 1/2-inch balls. Place in a lightly greased 2 1/2 quart casserole dish.
• Combine soup, water, catsup and remaining salt and pepper. Bring to a boil. Pour over meatballs.
• Cover and bake at 350°F for 1 hour. Remove from oven and stir in cheese.

PORCUPINE MEATBALLS

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.

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.

PORCUPINE MEATBALLS RECIPE

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.

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.

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.

PORCUPINE MEATBALLS AND RICE CASSEROLE

Steps:

• 1. Mix first seven ingredients and roll into 1 1/2 inch balls. should yield about 24-28 meatballs. Set aside
• 2. Mix tomato sauce, soup and water in large bowl. Add Worcestershire sauce, spices ( as desired) and brown sugar.
• 3. Spray a 9 x 13 dish with vegetable spray ad pour 2 cups minute rice in bottom. Pour half of sauce over rice. Top with meatballs and pour remaining sauce over top. Seal with foil and bake at 350 for approx 45 mins. Remove foil and allow to bake until rice is cooked and meatballs are brown. Do not worry about too much liquid! It cooks in nicely. In fact if desired you can two 14 oz cans of tomato sauce in place of the one soup and same amount of water. It is a bit more moist. Quite interchangeable. I have also used all tomato soup. My family prefers it with a combination.