Porcupine Meatballs Wcheese Soup 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

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 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

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.

PORCUPINE MEATBALLS W/CHEESE SOUP

Steps:

• In a large pot, on medium-high heat, combine and heat through the soup and milk. You may add salt and pepper to taste, if you like.
• Meanwhile, in a medium size bowl, combine ground beef, egg, rice, bread crumbs, garlic salt/garlic powder, granulated onion/onion powder, salt, and pepper (again, these seasonings are optional).
• Form ground beef mixture into small to moderate sized meatballs (depending on how many meatballs you want to make), dropping meatballs into the pot of soup as you go.
• Stir the meatballs and soup after all meatballs are added, keeping the heat on medium-high.
• When soup starts to slightly boil, turn the heat down to low-medium, and cover the pot.
• Stir every 15-20 minutes, so the meatballs don't burn.
• Cook until meatballs are no longer pink, and the rice is soft. (about 45 minutes to an hour, depending on size of meatballs).
• Serve over rice, with a side of fresh cooked vegetable of your choice.
• **Sometimes, I add another can of cheese soup, and add only 2 and a half cans of milk, to make it cheesier. Either way, it's still delicious!**.

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:

• 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).

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:

• 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 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.