Jennifers Porcupine Meatballs Food

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:

• 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.

JENNIFER'S PORCUPINE MEATBALLS

Steps:

• In a large bowl, combine the first seven ingredients.
• Add the ground beef and mix well.
• Shape meat mixture into 1- 1/2 inch balls.
• Heat oil in large skillet.
• Brown meatballs in oil.
• After meatballs have browned, drain oil and fat.
• In a medium size bowl, combine the tomato sauce, water, brown sugar, and Worcestershire sauce; pour over meatballs in skillet.
• Reduce heat; cover skillet and simmer for 1 hour.

PORCUPINE MEATBALLS

Steps:

• Beat egg and add two heaping tablespoons of the soup.
• Add rice, onion, parsley, onion salt, and pepper.
• Add hamburg.
• Make 1.5" balls.
• Brown in skillet.
• Mix remaining soup with worcestershire sauce and pour over meatballs.
• Cover and simmer until completely cooked, about 30 minutes. Stir occasionally.

PORCUPINE MEATBALLS

Steps:

• Combine egg and 1/4 cup of the soup.
• Stir in the uncooked rice, parsley, and salt and pepper to taste.
• Add beef and mix well with either a spoon or your hands.
• Shape into 1 to 1 1/2-inch balls. Place in a 10" skillet.
• Mix remaining soup with Worcestershire sauce and water. Pour over meatballs.
• Bring to a boil, then reduce heat to simmer.
• Cover, and simmer for 35-40 minutes, stirring often.

PORCUPINE MEATBALLS

Steps:

• In a bowl, combine the first seven ingredients. Crumble beef over top and mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in oil over medium heat until no longer pink; drain.
• Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

MOM'S PORCUPINE MEATBALLS

Steps:

• Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter).
• In large skillet or Dutch oven, mix tomato soup and tomato sauce with water. Stir to mix completely.
• Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce.
• Lower heat to simmer and cover with close-fitting lid.
• Gently stir after 20 minutes.
• Continue to cook with pan covered for 20 minutes longer.
• They are finished when rice is tender and sticks out like little spines on the meatballs.