PORCUPINES
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
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
PORCUPINE MEATBALLS
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
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.
MELINDA'S PORCUPINE MEATBALLS
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
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
BEEF PORCUPINES
Make and share this Beef Porcupines recipe from Food.com.
Provided by Miss Diggy
Categories Meat
Time 1h15m
Yield 8-12 balls
Number Of Ingredients 6
Steps:
- Mix onion Rice-A-Roni, mushrooms, and tomato sauce with hamburger in a large mixing bowl.
- Roll into large balls and place in glass baking dish.
- Pour cream of mushroom soup over porcupines and bake at 350 for 1 hour.
Nutrition Facts : Calories 398.6, Fat 24, SaturatedFat 8.4, Cholesterol 114.2, Sodium 605.9, Carbohydrate 7, Fiber 0.3, Sugar 1.9, Protein 37
PORCUPINE MEATBALLS
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
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.
RICE AND BEEF PORCUPINES
This was one of my favorite meals my Mom made. It is also a recipe I made and won second place at a Scouting Camporee in a cooking contest. So, I guess you can say this is an award winning recipe.
Provided by Douglas Poe
Categories Meatballs
Time 1h30m
Yield 12-15 Balls, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix ground beef, uncooked rice, onion, garlic powder, salt, pepper, and poultry seasoning if using. Form ground beef into small balls.
- Add oil into pan and heat; add balls and brown lightly.
- Add tomato sauce and water.
- Cover and simmer 45 to 50 minutes, or until rice is tender.
Nutrition Facts : Calories 455.4, Fat 27.6, SaturatedFat 8.1, Cholesterol 77.1, Sodium 1257.9, Carbohydrate 26.9, Fiber 2.3, Sugar 5.2, Protein 24.4
PORCUPINE BEEF
Make and share this Porcupine Beef recipe from Food.com.
Provided by FolkDiva
Categories Meat
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the ground beef, rice, eggs, dry soup mix and pepper. Shape into 6 large balls. Set aside.
- Combine tomatoes, beer and chili powder in a large, heavy, deep skillet. Heat to boiling over medium heat.
- Carefully drop meatballs into hot tomato mixture; cover and simmer for 45 to 55 minutes. Lift out meatballs and thicken sauce with 3 tbsp flour mixed with cold water, if desired.
- Serve meatballs with sauce in deep bowls with cornbread or crusty bread.
Nutrition Facts : Calories 291.8, Fat 13.8, SaturatedFat 5, Cholesterol 122.3, Sodium 812.3, Carbohydrate 20, Fiber 1.8, Sugar 5, Protein 18.6
OVEN PORCUPINES
I've always remembered these from my school days...so I searched until I found the recipe that was just like I remembered. This is it!-Shelly Ryun, Malvern, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first seven ingredients; shape into 12 balls. Place meatballs in an ungreased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs. , Cover with foil and bake at 350° for 1 hour. Uncover; bake 15 minutes longer.
Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1157mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
BEEF PORCUPINE BALLS
My Aunt first made this for me as a teen. I still crave it every now and then. It is a very basic recipe that you can have fun "playing" with.
Provided by Michelle S.
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine rice mix from box with ground chuck and egg.
- Season with garlic powder, season salt or just plain salt and pepper if you wish.
- Shape this mixture into 20 1 1/4 inch meatballs.
- In a large skillet in a small amount of oil, brown meatballs over medium high heat.
- Drain.
- Slowly stir in water and special seasonings.
- Bring to a boil.
- Cover; reduce heat to low.
- Simmer 30 minutes or until meatballs are cooked.
- You may thicken gravy if desired.
Nutrition Facts : Calories 198.7, Fat 10.9, SaturatedFat 4, Cholesterol 126.6, Sodium 107.8, Carbohydrate 0.1, Sugar 0.1, Protein 23.4
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- Combine meat and rice in a large bowl. Add 1 teaspoon salt and 1/8 teaspoon pepper, mixing well. Shape mixture into 1 1/2- inch meatballs. Place meatballs in a shallow 2 1/2-quart casserole; set aside.
- Sauté onion, green pepper, and garlic in hot oil in a large skillet until tender. Add tomato juice, and remaining salt and pepper; pour sauce over meatballs. Cover and bake at 350° for 1 hour and 15 minutes or until rice is tender, turning meatballs occasionally.
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