Porcupines The Lazy Way Recipes

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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

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



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.

PORCUPINES



Porcupines image

These are great to make ahead of time and then freeze. We freeze them with mashed potatoes and corn as part of a homemade TV dinner.

Provided by Tara

Categories     100+ Everyday Cooking Recipes

Time 1h30m

Yield 5

Number Of Ingredients 10

1 pound lean ground beef
½ cup uncooked white rice
½ cup water
½ 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

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.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 21.1 g, Cholesterol 54.8 mg, Fat 12.8 g, Fiber 1.7 g, Protein 18.5 g, SaturatedFat 4.9 g, Sodium 1107.4 mg, Sugar 4.2 g

PORCUPINES "THE LAZY WAY"



Porcupines

Really basic recipe that can be made anytime. I have varied the original recipe to include vegetables. Great if your on a budget.

Provided by COOKINGS4ME

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

500 g mincemeat (what ever kind you like)
1 cup cooked rice
1 medium onion, diced finely
1/2 cup carrot, diced
1/2 cup frozen peas
1/2 cup frozen corn kernels
1 (440 g) can condensed tomato soup

Steps:

  • Place mince, rice, onion, carrot, peas and corn into food processor.
  • Process until it is well combined.
  • Roll mixture into rissole size balls.
  • Roll balls in flour to prevent sticking and to help thicken sauce.
  • Place balls into a casserole dish.
  • Mix condensed soup with the same amount of water and pour over balls.
  • Cook in a moderate oven (180-200 degrees celsius) for about an hour.
  • Serve with mash and extra veggies.

Nutrition Facts : Calories 524.3, Fat 1.1, SaturatedFat 0.4, Sodium 677.4, Carbohydrate 125.3, Fiber 4.8, Sugar 72.3, Protein 5.3

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