Chicken Porcupines Food

THE ABSOLUTE BEST PORCUPINE MEATBALLS

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.

PORCUPINES

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.

PORCUPINE MEATBALLS

Steps:

• Combine the meat, rice, egg, onion, garlic, salt and black pepper in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water as needed to keep a wet mixture.
• Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2" balls.
• Heat olive oil in a large skillet over medium-heat. Lightly brown the meatballs, cooking about 2 minutes per side. Then pour in the tomato soup, Worcestershire sauce and water. Bring to a simmer and then cover with a lid. Reduce heat to medium-low and cook for 35-45 minutes, or until rice is tender.

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.

CHICKEN PORCUPINES

Steps:

• Mix chicken, onion, salt, pepper, and rice.
• Make into meatballs and arrange in a baking dish.
• Mix soup, water, and tomatoes.
• Pour over meatballs, cover, and bake in a moderate oven for 1 hour.

PORK PORCUPINES

Steps:

• Preheat oven to 375 degrees.
• Mix the first 5 ingredients together and form into 9 meatballs. Place in oven safe pan.
• Mix the last 3 ingredients and pour over the meatballs. Bake for 35 minutes.

OVEN PORCUPINES

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. Yield: 4 servings.

PRESSURE COOKER PORCUPINES

Steps:

• Mix first six ingredients by hand until completely blended.
• Separate and roll mixture into 2" balls.
• Place on bottom of cold pressure cooker.
• Add condensed soup and water (no need to stir).
• Lock on lid and bring contents to High pressure over high heat.
• Once pressure has been reached, allow to cook for 8 minutes.
• As soon as the cooking time is done remove cooker from heat and using the manufacturer's recommended instructions, rapidly remove pressure and open cooker.
• Serve while hot.