Porcupine Meatballs In The Crockpot 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:

• 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 IN CROCK POT!

Steps:

• Combine first 7 ingredients, mixing well to combine.
• Shape hamburger mixture into roughly 20-24 meatballs about 1 1/2 inches around.
• Place meatballs in crockpot and pour soup and tomatoes (plus juice from tomatoes) over the meatballs.
• Cover and cook on low for 7-8 hours or high for 4.
• I usually make the meatballs the night before, or even a week before, then freeze them until ready to use.
• Makes for a real quick preparation time.
• ENJOY!

CROCK POT PORCUPINE MEATBALLS

Steps:

• Mix ground beef, rice, onions, egg and seasonings. With hands, shape into small meatballs 1inch to 1 1/2 inch (3cmm) are best shape.
• Add to crock pot with tomato soup.
• Cook on low for 5-7 hours (as slow cookers vary).
• As an extra sometimes I put two handfuls of rice into the soup.
• This can also be cooked on the stove top but add 2 tins of water and cook covered for 1 hour).

CROCK POT PORCUPINE MEATBALLS

Steps:

• In mixing bowl combine ground beef, rice, scallion, green pepper, pepper.
• Shape meat mixture into 24 meatballs, about 1-1/2 inches in diameter.
• Place meatballs in crock pot.
• Pour soup over meatballs.
• Cover and cook on LOW setting for 7-8 hours.

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS

Steps:

• Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
• Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
• Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
• About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.

CLASSIC PORCUPINE MEATBALLS

Steps:

• Combine meat, rice, onion, salt and pepper; knead to mix.
• Mix tomato soup and water in pressure cooker.
• Form meat mixture into oblong balls; place in pressure cooker.
• Cook at medium pressure setting for ten minutes.
• Serve with salad and a vegetable.