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.
THE ABSOLUTE BEST PORCUPINE MEATBALLS
Soft & tender well-seasoned meatballs baked in a rich tomato sauce make this the perfect classic comfort food for family dinners.
Provided by TKWAdmin
Categories Meatballs
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 2 meatballs, Calories 389 calories, Sugar 11.9 g, Sodium 821.7 mg, Fat 19.5 g, SaturatedFat 7.1 g, TransFat 1.1 g, Carbohydrate 32.2 g, Fiber 2.5 g, Protein 20.7 g, Cholesterol 85.1 mg
PORCUPINE MEATBALLS
These easy porcupine meatballs are made with a delicious mixture of ground beef and rice cooked in a creamy tomato sauce. Tender, moist and super flavorful!
Provided by Jamielyn Nye
Categories Main Dish
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 4 meatballs, Calories 234 kcal, Carbohydrate 16 g, Protein 23 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 86 mg, Sodium 488 mg, Fiber 1 g, Sugar 4 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
Porcupine meatballs are fast and easy. They are great when kids help in the kitchen. They are great served with green salad and garlic bread.
Provided by ellie_
Categories Rice
Time 50m
Yield 20 meatballs, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine egg and one can of tomato sauce in large bowl.
- Mix together uncooked rice, parsley flakes, dried onion, salt& pepper.
- Add to tomato sauce mixture and mix well.
- Add ground beef, mix well.
- Shape meat mixture into 1-inch meat balls (should have about 20).
- Put the meatballs into a 10-inch skillet.
- Put water into small bowl.
- Add second can of tomato sauce and Worcestershire sauce.
- Pour mixture over meatballs in skillet.
- Cook over medium high heat.
- When mixture starts to boil, turn burner down to med-low.
- Cover pan.
- Cook for 40 minutes, stirring often.
Nutrition Facts : Calories 289.6, Fat 12.8, SaturatedFat 5, Cholesterol 120.2, Sodium 852.8, Carbohydrate 16.1, Fiber 1.9, Sugar 5.2, Protein 26.6
NANNY'S PORCUPINE MEATBALLS
Steps:
- Mix hamburger, onion, green pepper and rice.
- Form into 1-inch meatballs.
- Heat soup and tomato sauce. Drop in meatballs and cook on medium fro 30-40 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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