Porcupine Meatballs Zesty Recipes

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

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

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.

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.

ZESTY PORCUPINE MEATBALLS

Steps:

• Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs.
• Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides.
• Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.

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.

ZESTY PORCUPINE MEATBALLS

Steps:

• In a large bowl, beat the egg with a fork then mix it with 1 tbsp of tomato soup. Combine the egg mix with onion, parsley, rice, salt, and pepper. Add your ground beef to the marinade. Stir well. Use your hands to form 1 2/2 inch round balls of beef. Use a medium-sized bowl to combine the remaining contents of the tomato soup with Worchester sauce. Keep stirring until the gravy is smooth. Preheat a large skillet with cooking oil. Cook your meatballs until they turn brown on all sides. Add the gravy to your meatballs. Place a lid on the skillet and let your food simmer for 20-30 minutes. Remember to stir the dish every few minutes to ensure the flavors are distributed well. Serve the meatballs in a large dish/bowl of your choice Garnish it with herbs Trivia Porcupine meatballs don't necessarily have 'porcupine' in them. They get the name because of the spiky covering the rice creates. They were invented during the Great Depression when meat was scant and rice was widely available. In order to hide the fact that the meat was insufficient, women blended the meatballs with rice to give it a fuller look. Spaghetti and meatballs is a popular American dish.

ZESTY PORCUPINE MEATBALLS

Steps:

• Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs.
• Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides.
• Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.