Porcupines In Mushroom 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.

PORCUPINES

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.

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.

EASY CREAMY PORCUPINE MEATBALLS

Steps:

• In a large pot, heat Cream of Celery soup and milk on medium heat.
• Mix ground beef, rice, water, onion powder, salt and pepper until combined.
• Form into 1 inch balls
• Drop into soup.
• Cover and simmer on medium low for about 45 minutes.

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.

BAKED PORCUPINE MEATBALLS IN VODKA CREAM SAUCE

Steps:

• Combine the beef, rice, onion, egg, Worcestershire sauce, mustard, 1 1/2 teaspoon salt, and garlic powder in mixing bowl.
• Form into 1 1/2-inch balls and place in a lightly-buttered 2 1/2-quart casserole.
• Combine soup, water, vodka, remaining 1/2 teaspoon salt, white pepper, and ground caraway in a saucepan; bring to a boil.
• Pour sauce over meat balls, cover, and bake at 350 degrees F for 1 hour.
• Makes 6 servings.
• Note: To make caraway powder, use a mortar and pestle to crush caraway seed into powder. Also, don't use a pearl or other thick rice for this, or it won't cook well inside the meatballs - converted rice (not "instant") is what I use.

PORCUPINES IN MUSHROOM SAUCE

Steps:

• Combine the hamburger, egg, onion, rice, salt, and pepper and blend well.
• Form into small meatballs.
• Place meatballs in a glass pie dish and cover with a microwave-safe plate.
• Microwave on high for 9 minutes.
• When done remove from microwave carefully (it will be very hot, and will make a lot of steam when you remove the cover plate).
• Pour the fat out and discard.
• Oooh, look at all the fat you got rid of!
• Combine the 2 cans of soup with 1/2 cup water in a crockpot.
• Add the meatballs and cook for 1-2 hours or until the rice has softened (not to long, though, or the rice will absorb all of the moisture and you'll just have one large mass).
• Serve over mashed potatoes.

SCALLOP "PORCUPINES" WITH BASIL-MINT SAUCE

Steps:

• Stack phyllo sheets atop one another on work surface. Cut crosswise into 2-inch-wide strips. Stack strips atop one another; cut crosswise into 1/4-inch-wide strips. Place strips in medium bowl. Using fingers, toss strips to separate. Mix flour and curry powder in pie dish; add salt and pepper. Whisk egg to blend in small bowl. Coat scallops 1 at a time with flour mixture. Dip into egg, then into phyllo strips, coating completely. Place on plate.
• Preheat oven to 350°F. Pour enough oil into heavy medium saucepan to reach depth of 3 inches; heat to 350°F. Working in batches, deep-fry scallops just until coating is golden, about 25 seconds. Using slotted spoon, transfer scallops to baking sheet. Bake scallops just until opaque in center, about 6 minutes. Drain on paper towels. Divide Basil-Mint Sauce among 4 plates. Top each with 3 scallops.

MEATBALLS OR PORCUPINES IN SAUCE

Steps:

• Beat egg in bowl with spoon. Mix in next 6 ingredients in order given. Shape into 25 balls.
• Brown meatballs in cooking oil in frying pan. Pile into 2 quart (2 L) casserole.
• Mix soup and remaining milk together. Pour over meatballs. Bake covered in 350°F oven for about 1 hour.
• PORCUPINES: Add 1/4 cup long grain rice to meat mixture. Shape into at least 25 balls. Place in single layer in pan allowing room for expansion. Combine soup with 1 1/4 cups water. Pour over top. Cover. Bake in 350 F oven for 1 hour or until rice is cooked. Serves 4 to 5.
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