Porcupine Meatballs With A Twist Recipes

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.

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.

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.

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.

Steps:

• Mix the meat, rice, 1/2 cup of water, onion, salt, celery salt (which I don't usually use, but this recipe came this way), garlic powder or minced garlic, and pepper.
• Shape the mixture into 1 1/2-inch balls.
• Stovetop cooking method: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes.
• Oven cooking method: Preheat oven to 350 degrees F. Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.
• Serve with veggies, salad, and good crusty bread!
• Note: using brown rice is not recommended.

Steps:

• In a large pot, on medium-high heat, combine and heat through the soup and milk. You may add salt and pepper to taste, if you like.
• Meanwhile, in a medium size bowl, combine ground beef, egg, rice, bread crumbs, garlic salt/garlic powder, granulated onion/onion powder, salt, and pepper (again, these seasonings are optional).
• Form ground beef mixture into small to moderate sized meatballs (depending on how many meatballs you want to make), dropping meatballs into the pot of soup as you go.
• Stir the meatballs and soup after all meatballs are added, keeping the heat on medium-high.
• When soup starts to slightly boil, turn the heat down to low-medium, and cover the pot.
• Stir every 15-20 minutes, so the meatballs don't burn.
• Cook until meatballs are no longer pink, and the rice is soft. (about 45 minutes to an hour, depending on size of meatballs).
• Serve over rice, with a side of fresh cooked vegetable of your choice.
• **Sometimes, I add another can of cheese soup, and add only 2 and a half cans of milk, to make it cheesier. Either way, it's still delicious!**.

Steps:

• Combine egg and one can of tomato sauce in large bowl.
• Mix together uncooked rice, parsley flakes, dried onion, salt& pepper.
• Add to tomato sauce mixture and mix well.
• Add ground beef, mix well.
• Shape meat mixture into 1-inch meat balls (should have about 20).
• Put the meatballs into a 10-inch skillet.
• Put water into small bowl.
• Add second can of tomato sauce and Worcestershire sauce.
• Pour mixture over meatballs in skillet.
• Cook over medium high heat.
• When mixture starts to boil, turn burner down to med-low.
• Cover pan.
• Cook for 40 minutes, stirring often.