Zesty Porcupine Meatballs Recipes

ZESTY PORCUPINE MEATBALLS

Steps:

• Preheat oven to 350.
• In a medium sized bowl, combine rice, water, onion, salt, celery salt, pepper, garlic powder, cumin and 1 tsp of the chili powder. Stir to combine.
• Add beef to bowl and use your hands to combine gently, but thoroughly.
• In a separate bowl, combine tomato sauce, beef broth, brown sugar, Worcestershire sauce, and 1 tsp chili powder.
• Pour a layer of sauce into the bottom of an 8x8 or 9x9 inch baking dish. Form the meat mixture into balls, approximately 1.5-2 inches (about the size of a golf ball) and place into baking dish. **You should make about 15-16 meatballs.
• Pour remaining sauce over the top. Cover tightly with aluminum foil and bake for approximately 1 hour, turning over once during cooking to ensure the rice cooks evenly.
• Meatballs are done when rice is tender and "poking" through the meat of the meatball. Allow to sit for several minutes before serving to allow the sauce to thicken.

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.

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.

PORCUPINE MEATBALLS ZESTY RECIPE

Steps:

• 1.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. 2.Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides. 3.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. Amount Per Serving Calories: 408 | Total Fat: 21.6g | Cholesterol: 110mg