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
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.
PORCUPINE MEATBALLS
These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 421 calories, Fat 21g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 1317mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.
PORCUPINE MEATBALLS
Provided by Miriam Garron
Time 50m
Yield 18 meatballs
Number Of Ingredients 13
Steps:
- Pulse the scallion, ginger and cilantro in a food processor until finely chopped. Add the pork, sherry, sesame oil, hot chili sauce, 1/4 teaspoon pepper, the egg and half (1 1/4 teaspoons) of the ramen seasoning; process until smooth. Refrigerate the mixture for 15 minutes.
- Heat 4 inches of vegetable oil in a medium heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees.
- Soak the ramen noodles in a bowl of hot tap water for 5 minutes, flipping once; they should be pliable enough to pull apart without breaking. Drain well and pat dry. Carefully pull the strands apart; cover with plastic wrap.
- With dampened hands, shape 1 scant tablespoon of the pork mixture into a ball. Wrap and press some noodles around the ball, letting a bit of meat show through. Repeat with the remaining meat and noodles.
- Fry the meatballs in the hot oil in batches, adjusting the heat as needed, until the noodles are crisp and golden brown and the meat is cooked through, about 2 minutes. Transfer to a paper-towel-lined plate to drain; season with salt. Serve with sweet chili sauce for dipping.
BAKED PORCUPINE MEATBALLS
Steps:
- Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixture by tablespoon into 1 1/2-inch balls.
- Place the porcupine meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the porcupine meatballs.
- Cover and bake at 350°F for about 45 minutes. Uncover and bake porcupine meatballs 15 to 20 minutes longer.
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
MELINDA'S PORCUPINE MEATBALLS
This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.
Provided by Melinda S.
Categories Main Dish Recipes Meatball Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
- Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 26.1 g, Cholesterol 68.8 mg, Fat 13.7 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 5.3 g, Sodium 1414.5 mg, Sugar 5.1 g
PORCUPINES
These are great to make ahead of time and then freeze. We freeze them with mashed potatoes and corn as part of a homemade TV dinner.
Provided by Tara
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 21.1 g, Cholesterol 54.8 mg, Fat 12.8 g, Fiber 1.7 g, Protein 18.5 g, SaturatedFat 4.9 g, Sodium 1107.4 mg, Sugar 4.2 g
PORCUPINE MEATBALLS
Provided by Victoria Granof
Categories Rice Steam Cocktail Party Dinner Shrimp Healthy Soy Sauce Cookie Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Put half the shrimp in a food processor and pulse until finely chopped.
- 2. Add the rest and pulse a few more times (half the mixture will serve as a binding paste; the rest will remain roughly chopped).
- 3. Transfer to a bowl and add the scallions, soy sauce, and ginger, then mix by hand until well combined.
- 4. Drain the rice and spread it on a plate. Form the shrimp mixture into 1 1/2-inch balls. Roll each in the rice.
- 5. Line a steamer basket with the leaves. Add the meatballs and steam until the rice is cooked and the shrimp is pink, 8 to 9 minutes. Serve with the ponzu or soy sauce.
PORCUPINE MEATBALLS - PA
Steps:
- In a saucepan, mix rice and water. Cook for 10 minutes. Drain and let cool for 10 minutes. In Dutch oven, make soup according to directions on the can. Bring to a simmer.
- In large mixing bowl, mix together ground beef, rice, salt & pepper. Form meat fixture into meatballs about the size of a golf ball. Place each meatball into the simmering tomato soup to poach. After all the meatballs have been formed, let them simmer in the tomato soup for 5 more minutes. Stir gently to make sure that they are all cooking evenly.
- Place Dutch oven, covered, into a 350 degrees F oven and bake for 1 hour.
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
PORCUPINE BALLS
Little meatballs rolled in rice, hence the name porcupine balls! This is an old recipe, but good! With minimal ingredients it is easy to make and budget friendly. Hope you enjoy!
Provided by robingracejohnson
Categories One Dish Meal
Time 1h5m
Yield 12-14 balls, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg slightly with water and 2 tablespoons of soup mix.
- Mix lightly with ground beef and 1/4 cup of the rice.
- Shape into balls.
- Roll remaining 1/4 cup of rice pressing tightly into meat.
- Heat tomato juice to boiling and stir in remaining onion soup mix and sugar; reduce heat to simmer.
- Place meat balls in saucepan of tomato juice and cover.
- Simmer, stirring occasionally, 50 minutes or until rice puffs out around meat.
Nutrition Facts : Calories 418.5, Fat 18.5, SaturatedFat 7.1, Cholesterol 123.6, Sodium 1215.2, Carbohydrate 36.5, Fiber 1.9, Sugar 13.1, Protein 27
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