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 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
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.
PORCUPINE MEATBALLS III
These tangy meatballs are fun to make, and kids love them!
Provided by DKOSKO
Categories Main Dish Recipes Meatball Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
- In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
- Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 33.2 g, Cholesterol 122.4 mg, Fat 24.3 g, Fiber 1.3 g, Protein 25.7 g, SaturatedFat 8.2 g, Sodium 1090.7 mg, Sugar 6 g
PORCUPINE MEATBALLS II
Simple and delicious. Beef meatballs with rice, simmered in tomato soup. Great for a fast meal on a busy schedule.
Provided by Yvonne
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside.
- In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls.
- Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.
Nutrition Facts : Calories 462 calories, Carbohydrate 52.3 g, Cholesterol 68.1 mg, Fat 17.2 g, Fiber 1 g, Protein 22.9 g, SaturatedFat 6.6 g, Sodium 721.3 mg, Sugar 3.6 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
CHILI PORCUPINE MEATBALLS
A friend recently made these and raved, so I thought I would share. They sound great, I can't wait to try them as well.
Provided by Michelle S.
Categories Meat
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 364.8, Fat 16, SaturatedFat 7.4, Cholesterol 89, Sodium 989.4, Carbohydrate 29.7, Fiber 2.5, Sugar 5.4, Protein 25.3
PORCUPINE MEATBALLS BAKED IN CHILI SAUCE
These are full of flavor and make a wonderfully rich tomato gravy to serve over rice, mashed potatoes, or the meatballs themselves. These are always well received and I think that they have a much better flavor than the tomato soup based sauces.
Provided by Likkel
Categories Rice
Time 1h20m
Yield 24 meatballs, 8 serving(s)
Number Of Ingredients 15
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.
SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS
Zesty porcupine meatballs with bell peppers have from-scratch flavor with shortcuts! Serve over pasta, next to pasta with a simple sauce (I like just olive oil, basil, garlic, and a dash of salt), or with some nice crusty bread.
Provided by LASHER62
Categories Main Dish Recipes Meatball Recipes
Time 6h30m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 41.6 g, Cholesterol 133.1 mg, Fat 24.4 g, Fiber 5.8 g, Protein 37.3 g, SaturatedFat 8.7 g, Sodium 1107.3 mg, Sugar 8.7 g
CLASSIC PORCUPINE MEATBALLS
Make and share this Classic Porcupine Meatballs recipe from Food.com.
Provided by ladyshell2005
Categories One Dish Meal
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 302.1, Fat 14.1, SaturatedFat 5.5, Cholesterol 61.7, Sodium 854.3, Carbohydrate 23.7, Fiber 1, Sugar 4.9, Protein 19.1
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
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.
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