Porcupine Meatballs For 2 Recipes

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OLD-FASHIONED PORCUPINE MEATBALLS



Old-Fashioned Porcupine Meatballs image

Old-Fashioned Porcupine Meatballs in tomato sauce make a delicious and economical family meal. This recipe has been popular since the Great Depression when it was developed to make ground beef go further. Serve as is or over rice or mashed potatoes for a filling dinner.

Provided by Christin Mahrlig

Categories     Main Dish

Time 1h

Number Of Ingredients 11

1 pound ground beef, (I use 10%)
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup finely chopped onion
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1 (28-ounce) can tomato sauce
2 tablespoons light brown sugar
1 teaspoon Worcestershire sauce

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.

Nutrition Facts : Calories 356 kcal, ServingSize 1 serving

PORCUPINE MEATBALLS IN TOMATO SAUCE



Porcupine Meatballs in Tomato Sauce image

Big, juicy Italian-style meatballs in a rich tomato sauce, made with rice that sticks out a bit like porcupine quills when cooked. Porcupine Meatballs are a hearty and flavorful dish that's been passed down for generations!

Provided by Sara Garska

Categories     Main Course

Time 2h10m

Number Of Ingredients 12

1 can crushed tomatoes (28 ounce can)
1 can tomato sauce (14 ounce can)
1 teaspoon Italian seasoning
1/2 cup water
pinch sugar
1 pound ground beef
¼ pound mild Italian sausage
½ cup rice
1 teaspoon salt (IF your Italian seasoning does not have salt in it)
¼ cup onion (chopped)
¼ cup green pepper (chopped)
2 teaspoons Italian seasoning

Steps:

  • In large pot or Dutch oven, combine tomato sauce, crushed tomatoes, and water. Add a teaspoon of Italian seasoning and a pinch of sugar.
  • Warm sauce over low heat while you make the meatballs.
  • Mix together meatball ingredients in a large bowl, then form into large balls, about 2 inches in diameter.
  • Gently add the meatballs to the warm tomato sauce. Use a spoon to cover all of the meatballs with sauce.
  • Cook at a low simmer for 1 1/2 to two hours - do not allow the sauce to boil.
  • Remove from heat and let rest for about 15 to 30 minutes before serving.

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.

CLASSIC PORCUPINE MEATBALLS



Classic Porcupine Meatballs image

These Classic Porcupine Meatballs are a super easy family favorite recipe. They're simple to make with ground beef, rice and Campbell's® Condensed Tomato Soup to make the sauce and are then baked in the oven and served over rice. This is the best quick meal for a busy weeknight!

Provided by Jessy Freimann

Categories     dinner     Entree

Time 50m

Number Of Ingredients 14

1 lb. 80/20 ground beef
1 cup instant white rice
1 tsp. salt
1/4 tsp. black pepper
2 Tbsp. dried minced onions
1/2 10.7 oz. can of Campbell's® Condensed Tomato Soup
1 tsp. Worcestershire sauce
1 egg
3 1/2 10.75 oz. cans of Campbell's® Condensed Tomato Soup
1/2 can of water
1 tsp. onion powder
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. black pepper

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.

GRANDMA'S PORCUPINE MEATBALLS IN THE INSTANT POT®



Grandma's Porcupine Meatballs in the Instant Pot® image

Grandma's recipe made in the Instant Pot®.

Provided by Helen Sieber

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 4

Number Of Ingredients 8

1 pound ground beef
½ cup uncooked white rice
1 small onion, finely chopped
1 egg
1 teaspoon diced garlic
salt and ground black pepper to taste
2 (10.75 ounce) cans condensed tomato soup
½ cup water

Steps:

  • Mix beef, rice, onion, egg, garlic, salt, and pepper in a bowl until combined. Divide mixture into 8 equal portions and form into meatballs.
  • Place meatballs in a multi-functional pressure cooker (such as Instant Pot®). Mix tomato soup and water and pour over meatballs.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 438.6 calories, Carbohydrate 40.6 g, Cholesterol 114.6 mg, Fat 20.1 g, Fiber 1.2 g, Protein 24 g, SaturatedFat 7.3 g, Sodium 950.9 mg, Sugar 11.5 g

PORCUPINE MEATBALLS



Porcupine Meatballs image

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

1 Pound Ground Beef
1/4 cup long grain rice (uncooked)
1 egg (slightly beaten)
1 tablespoon parsley (chopped)
1/4 cup onion (finely chopped)
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® paprika
1/8 teaspoon McCormick® Pepper
1/2 teaspoon salt
1 can condensed tomato soup (10 3/4 oz, divided)
1/2 cup water
2 teaspoons Worcestershire sauce

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



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

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

PORCUPINE MEATBALLS



Porcupine Meatballs image

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

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

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.

PORCUPINE MEATBALLS FOR 2



Porcupine Meatballs for 2 image

This was a favorite with my four boys as they grew up. Now I have cut it down for just the two of us. The meatballs are tender, with a nice old-fashioned flavor.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 12

1/4 cup uncooked instant rice
1/4 cup milk
2 tablespoons chopped onion
1/4 teaspoon salt
1/4 teaspoon celery salt
1/8 teaspoon garlic salt
Dash pepper
1/2 pound ground beef
1 tablespoon canola oil
1 can (8 ounces) tomato sauce
1/2 cup water
1-1/2 teaspoons Worcestershire sauce

Steps:

  • In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four balls., In a large skillet, brown meatballs in oil; drain. Stir in the tomato sauce, water and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 399 calories, Fat 23g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 1245mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.

PORCUPINE MEATBALLS



Porcupine Meatballs image

They are meatballs made with ground beef, rice, onion, and bell pepper that's cooked in a simple tomato sauce mixture. A classic favorite from my childhood and one of the tastiest comfort foods!

Provided by Jaclyn

Categories     Main Course

Time 55m

Number Of Ingredients 16

1 1/2 lbs. 85% lean ground beef
3/4 cup dry jasmine rice
3/4 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1 large garlic clove, (minced (1.5 tsp))
3 Tbsp finely chopped parsley
1 tsp Italian seasoning
1 large egg
1 tsp salt (and 1/2 tsp pepper)
1 1/2 Tbsp olive oil
2 (15 oz) cans tomato sauce
1 1/4 cups low-sodium chicken broth, (then more to thin as desired)
2 tsp Worcestershire sauce
3/4 cup finely chopped red bell pepper
1 Tbsp finely chopped fresh parsley
Shredded mozzarella cheese, (for serving (optional))

Steps:

  • To a large mixing bowl add ground beef, rice, onion, green bell pepper, garlic, 3 tbsp parsley, the Italian seasoning, egg, salt and pepper. Mix together fairly well with your hands until even combined.
  • Scoop out mixture about 2 slightly heaping tablespoons at a time (43g) each and compress and roll into balls (about 1 1/2-inches each). Set on a baking sheet or plates as you shape them.
  • Heat olive oil in a large pot over medium-high heat. Add half the meatballs spacing evenly apart. Let sear on bottom until golden brown, about 1 - 2 minutes. Carefully turn to opposite side (meatballs can be fairly delicate) and let brown on opposite side about 1 - 2 minutes longer.
  • Transfer browned meatballs back to baking sheet, then add remaining half of the meatballs and brown on each side.
  • Return meatballs on baking sheet to pot then right away pour in tomato sauce, chicken broth, Worcestershire, and red bell pepper. Bring mixture just to a simmer.
  • Cover and reduce heat to low. Let simmer until meatballs are cooked through and tender, about 25 to 30 minutes, gently tossing meatballs once halfway through.
  • If desired thin with more chicken broth. Serve warm garnished with remaining 1 Tbsp parsley and optional shredded mozzarella (not included in nutrition estimate).

Nutrition Facts : Calories 382 kcal, Carbohydrate 29 g, Protein 23 g, Fat 19 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 93 mg, Sodium 1155 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

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

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