Porcupine Meatballs Baked In Chili Sauce 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:

• 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:

• In a large mixing bowl, combine all the ingredients for the meatballs and mix together well with clean hands.
• Roll into 20, 1 1/2 inch meatballs. Place meatballs in a large skillet.
• In a small mixing bowl, combine the ingredients for the sauce. Pour into skillet over meatballs. Bring sauce to a boil over medium heat and reduce heat and gently simmer for 15 minutes, covered. Very gingerly turn meatballs and continue to cook 25 minutes longer, or until meat and rice are cooked through.

PORCUPINE MEATBALLS IN SAUERKRAUT

Steps:

• Heat 1 teaspoon coconut oil in a Dutch oven over medium heat. Add the onions and saute until tender, 2 to 3 minutes. Remove from the heat.
• In a large bowl, combine the beef, onions, garlic, egg, rice, breadcrumbs, 1 teaspoon salt and 1 teaspoon pepper and stir until well combined. Scoop the meatballs using a 2-tablespoon or 1-ounce scoop and put on a plate or baking sheet until ready to sear. You should have about 20 meatballs.
• Heat 1 tablespoon coconut oil in the Dutch oven over medium heat and working in batches, brown the meatballs, about 2 minutes on each side. Remove from the pot and drain the fat.
• Return the Dutch oven to medium heat, add the tomato sauce and scrape up the browned bits from the bottom of the pot. Stir in the sauerkraut, Italian seasoning and salt and pepper, to taste. Put the meatballs into the sauce in one layer. Turn the heat to medium low, cover and simmer until meatballs are no longer pink on the inside and the rice is tender, 20 to 25 minutes.

PORCUPINE MEATBALLS

Steps:

• In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.
• Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

OLD-FASHIONED PORCUPINE MEATBALLS

Steps:

• In a large bowl, combine ground beef, rice, water, onion, seasoned salt, garlic powder, black pepper, and celery salt. Mix well and shape into 9 meatballs.
• Place in a lightly greased baking dish. Preheat oven to 350 degrees.
• In a bowl, stir together tomato sauce, brown sugar, and Worcestershire sauce. Pour over meatballs. Cover baking dish with foil.
• Bake covered for 40 minutes. Uncover and bake 15 more minutes.

CLASSIC PORCUPINE MEATBALLS

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a large bowl, combine the ground beef with the rice, water, chopped onion, seasoned salt, garlic powder, and pepper.
• Shape the ground beef mixture into 1 1/2-inch balls. Use a tablespoon or small cookie scoop to help make them uniform in size. (Or you can weigh them as you shape them.) Place them in an ungreased 2-quart shallow baking dish.
• Make the sauce by mixing together the tomato sauce, water, and Worcestershire sauce in a measuring cup or bowl.
• Now it's time to cook the meatballs. Continue reading for the oven method, or scroll down to the stovetop method.
• Pour the sauce over the porcupine meatballs, cover the baking dish tightly with foil, and bake the meatballs in the preheated oven for 55 minutes.
• Uncover and bake the meatballs 15 to 20 minutes longer, until bubbling and cooked through. Serve and enjoy.
• Add about 1 tablespoon of vegetable oil to a large deep skillet over medium heat.
• Add the shaped meatballs and cook, turning, until the meatballs are evenly browned. Drain and discard the drippings.
• Add the tomato sauce ingredients to the skillet and bring the mixture to a simmer. Lower the heat and cover the pan. Continue cooking for about 45 minutes. Check occasionally and add water, if necessary. Serve and enjoy.

CHILI-SPICED PORCUPINE MEATBALLS

Steps:

• Preheat the oven to 350.
• In a bowl, combine the rice, water, onion, salt, celery salt, pepper, garlic powder, cumin, and 1/2 tsp chili powder. Add the beef and mix with your hands until thoroughly combined.
• In a separate bowl, combine the tomato sauce, beef broth, brown sugar, Worcestershire sauce, and 1/2 tsp chili powder.
• Pour a thin layer of sauce into the bottom of an 8x8 or 9x9 inch baking dish. Form the meat mixture into 1 1/2 inch meatballs and place in a single layer into the baking dish. Pour the remaining sauce over top. Cover tightly with aluminum foil.
• Bake at 350 for approximately 45 minutes or until rice is fully cooked.

PORCUPINE MEATBALLS IN TOMATO SAUCE

Steps:

• Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
• Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
• Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

MELINDA'S PORCUPINE MEATBALLS

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.

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.

THE ABSOLUTE BEST PORCUPINE MEATBALLS

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.

CHILI PORCUPINE MEATBALLS

Steps:

• Mix beef, onion, rice, and salts.
• Shape into 16-20 meatballs.
• Melt butter in a skillet and brown meatballs on all sides.
• Add remaining ingredients, bring to a boil, cover and simmer 40-45 minutes.
• Serve.

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.

PORCUPINE MEATBALLS BAKED IN CHILI SAUCE

Steps:

• Combine tomato juice, chili powder, allspice, celery seed, Worcestershire sauce, and brown sugar in a medium saucepan.
• Mix well and simmer for 10 minutes.
• Meanwhile, combine the rest of the ingredients, mix well, and form 1/4 cup of the meat mixer into meatballs ( or I use a large cookie scoop) and place them in a 9 x 13 baking dish.
• Pour the sauce over the top of the meatballs, cover and bake at 350 degrees for 1 hour.

PORCUPINE MEATBALLS

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).

ZESTY PORCUPINE MEATBALLS

Steps:

• Preheat oven to 350.
• In a medium sized bowl, combine rice, water, onion, salt, celery salt, pepper, garlic powder, cumin and 1 tsp of the chili powder. Stir to combine.
• Add beef to bowl and use your hands to combine gently, but thoroughly.
• In a separate bowl, combine tomato sauce, beef broth, brown sugar, Worcestershire sauce, and 1 tsp chili powder.
• Pour a layer of sauce into the bottom of an 8x8 or 9x9 inch baking dish. Form the meat mixture into balls, approximately 1.5-2 inches (about the size of a golf ball) and place into baking dish. **You should make about 15-16 meatballs.
• Pour remaining sauce over the top. Cover tightly with aluminum foil and bake for approximately 1 hour, turning over once during cooking to ensure the rice cooks evenly.
• Meatballs are done when rice is tender and "poking" through the meat of the meatball. Allow to sit for several minutes before serving to allow the sauce to thicken.