Moms Porcupine Meatballs Food

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.

PORCUPINE MEATBALLS

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).

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.

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.

PORCUPINE MEATBALLS

Steps:

• Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly.
• Mix in rice, onion, salt, pepper and garlic powder.
• Stir in the ground beef and mix well with hands.
• Form mixture into 1 1/2 inch round meatballs.
• Coat a large skillet over medium heat with oil.
• 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 20-30 minutes , stirring every few minutes.

MOM'S MEATBALLS

Steps:

• Mix in blender or by hand.
• Make into desired size meatballs. (I do the size of a walnut.)
• Spray cookie sheets with nonstick cooking spray.
• Place meatballs on cookie sheets.
• Bake at 350 degrees until browned.
• Add to favorite spaghetti sauce and simmer for a couple hours or let cool and place in freezer bags for a future use. Makes a lot!
• They freeze very well.

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.

MY MOM'S MEATBALLS

Steps:

• Break up the chuck in a large bowl.
• Add the beaten egg and mix together.
• Add the remaining ingredients and combine together.
• Using an ice cream scoop -- make meatball.
• Roll in bread crumbs (optional).
• Fry in olive oil till browned on the outside then drop into the sauce (Recipe #97268) to finish the cooking.
• Or, form into balls and drop into sauce to cook thoroughly.