PORCUPINE MEATBALLS
You only need 10 minutes of prep for these easy old-fashioned porcupine meatballs!
Provided by Blair Lonergan
Categories Dinner
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine ground beef, uncooked rice, egg, onion, parsley, salt, and pepper. Shape into 1-inch balls.
- Place the meatballs in the prepared baking dish.
- In a small bowl, whisk together tomato soup and water. Pour soup mixture over the meatballs.
- Cover and bake for 30 minutes.
- Remove cover and continue baking for 30 more minutes. At this point, the meatballs should be cooked through and the rice inside the meatballs should be tender. If the rice is still crunchy, cover loosely with foil and return to the oven for another 5-10 minutes (or until rice is done).
Nutrition Facts : ServingSize 3 meatballs with sauce, Calories 208.7 kcal, Carbohydrate 19.4 g, Protein 17.6 g, Fat 6.8 g, SaturatedFat 2.5 g, Cholesterol 77.7 mg, Sodium 530.2 mg, Fiber 0.5 g, Sugar 4.5 g, UnsaturatedFat 0.7 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.
MOM'S PORCUPINE MEATBALLS
These were a favorite of mine when I was growing up. This is taken from my family cookbook. I've made them with ground turkey also - very tastey!
Provided by Babs7
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
PORCUPINE MEATBALLS
They are meatballs made with ground beef, rice, onion, and bell pepper that's cooked in a simple tomato sauce mixture. A classic favorite from my childhood and one of the tastiest comfort foods!
Provided by Jaclyn
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- To a large mixing bowl add ground beef, rice, onion, green bell pepper, garlic, 3 tbsp parsley, the Italian seasoning, egg, salt and pepper. Mix together fairly well with your hands until even combined.
- Scoop out mixture about 2 slightly heaping tablespoons at a time (43g) each and compress and roll into balls (about 1 1/2-inches each). Set on a baking sheet or plates as you shape them.
- Heat olive oil in a large pot over medium-high heat. Add half the meatballs spacing evenly apart. Let sear on bottom until golden brown, about 1 - 2 minutes. Carefully turn to opposite side (meatballs can be fairly delicate) and let brown on opposite side about 1 - 2 minutes longer.
- Transfer browned meatballs back to baking sheet, then add remaining half of the meatballs and brown on each side.
- Return meatballs on baking sheet to pot then right away pour in tomato sauce, chicken broth, Worcestershire, and red bell pepper. Bring mixture just to a simmer.
- Cover and reduce heat to low. Let simmer until meatballs are cooked through and tender, about 25 to 30 minutes, gently tossing meatballs once halfway through.
- If desired thin with more chicken broth. Serve warm garnished with remaining 1 Tbsp parsley and optional shredded mozzarella (not included in nutrition estimate).
Nutrition Facts : Calories 382 kcal, Carbohydrate 29 g, Protein 23 g, Fat 19 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 93 mg, Sodium 1155 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
PORCUPINE MEATBALLS
Although my mother usually made our Porcupines with a cream sauce, I know that a lot of folks grew up with the tomato-ey kind. Here's another version of the old tried and true favorite for you! An adopted recipe.
Provided by Julesong
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the meat, rice, 1/2 cup of water, onion, salt, celery salt (which I don't usually use, but this recipe came this way), garlic powder or minced garlic, and pepper.
- Shape the mixture into 1 1/2-inch balls.
- Stovetop cooking method: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes.
- Oven cooking method: Preheat oven to 350 degrees F. Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.
- Serve with veggies, salad, and good crusty bread!
- Note: using brown rice is not recommended.
PORCUPINE MEATBALLS
Great meatballs that have rice in them, and are simmered in a tomato-Worcestershire sauce. Definitely a kid pleaser; these were my all time favorites as a kid, and are to my kids now! All you have to do is cook up a vegetable to go on the side and you have a complete meal.
Provided by ChipotleChick
Categories Long Grain Rice
Time 55m
Yield 20 meatballs, 4-5 serving(s)
Number Of Ingredients 10
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.
PORCUPINE MEATBALLS
When my husband and I first met, his great aunt had made these for us on a visit. These were so wonderful I asked her for the recipe. She is of Swedish descent and a wonderful cook.
Provided by UnknownChef86
Categories Rice
Time 1h30m
Yield 1 nine x thirteen pan size, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients together in mixing bowl, mix well.
- Form meat mixture into walnut size balls.
- Place meatballs in greased 9 X 13 pan.
- Cut up celery and onion over the top of the meatballs.
- Combine soup and water and pour over all.
- Bake at 350 for 1 hour.
Nutrition Facts : Calories 411.7, Fat 16.4, SaturatedFat 6.5, Cholesterol 129.3, Sodium 892.1, Carbohydrate 30.3, Fiber 1.2, Sugar 4, Protein 33.7
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