Porcupine Meatballs
Porcupine Meatballs combine ground beef and rice into tender meatballs simmered in tomato sauce and served over mashed potatoes.
PRINTABLE RECIPE HERE:
Porcupine Meatballs
Porcupine Meatballs
Printable recipe:
This is the “stuffing” of stuffed peppers made into its own meal, will become a quick family favorite! And there’s no messy frying! Why are they called porcupine balls? It's because the rice cooks and sticks out so they look a bit like porcupines. You can easily double or triple this recipe to feed a crowd.
Ingredients:
Meatballs
1 lb ground beef
1/2 finely chopped onion
1/2 c cooked rice
1 egg
1 tbsp fresh parsley or 1 tsp dried
1 tbsp worchestershire
1 tsp garlic powder
1/2 tsp salt & pepper
Sauce:
1 cup tomato sauce
1 can condensed tomato soup
1 cup chicken broth
1 tbsp Italian seasoning
Preheat oven to 350°F
Mix the meatball ingredients together, just until mixed, don’t over mix. Scoop into 1 tbsp meatballs (you’ll get 20) add to a 9x13 baking dish.
In a separate bowl, mix the sauce ingredients together and pour over the meatballs. Cook uncovered for 1 hour. Serve over mashed potatoes, rice, grits or egg noodles
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Porcupine Meatballs
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Porcupine Meatballs
1 1/2 lbs. hamburger
1/2 C. uncooked rice
1 can tomato soup
1 can water
1 tsp. salt
1/8 tsp. pepper
1 T. chopped onion
Combine meat, rice, seasonings and onion. Shape in small balls. Mix tomato soup and water: heat. Add meatballs. Cover and cook slowly for 60 minutes.
Homemade condensed soup mix:
This makes 3 cups worth of dry mix. (9 cans condensed soup)
2 c. Instant nonfat dry milk powder
3/4 c. Cornstarch or Arrowroot powder
1/4 c. Instant bouillon granules
2 T. Instant dry onion flakes
1/2 t. Pepper
1/2 t. Thyme, optional
1/2 t. Basil, optional
Combine all ingredients and store in airtight container.
To use as a substitute for one can condensed soup:
1/3 c. dry mix
1 1/4 c. water
Stir the dry mix and liquid together in a saucepan. Cook over medium heat, stirring continuously until thickened.
*If you need condensed tomato soup you can use tomato juice in place of the water.
Porcupine Meatballs
An easy any delicious meatball that was great with mashed potatoes. Enjoy!
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#groundbeefrecipe
Classic Porcupine Meatballs
1 ½ lbs. lean ground beef
⅔ cup raw long-grain white rice
½ cup water
¼ cup finely chopped onion
1 tsp. seasoned salt, or Cajun seasoning
¼ cup garlic powder
⅛ tsp. ground pepper
Sauce:
1-15oz. can tomato sauce or 2-8oz. cans
1 cup water
2 tsp. Worcestershire sauce
1. Gather the ingredients. Preheat the oven to 350°F.
2. In a large bowl, combine the ground beef with the rice, water, chopped onion, seasoned salt, garlic powder and pepper.
3. Shape the ground beef mixture into 1 ½ -inch balls. Use a tablespoon or small cookie scoop to help make them uniform in size. Place them in an ungreased 2-quart shallow baking dish.
4. Make the sauce by mixing together the tomato sauce, water, and Worcestershire sauce.
5. 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.
6. Uncover and bake the meatballs 15-20 minutes longer, until bubbling and cooked through. Enjoy!
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Porcupine Meatballs
Easy Porcupine Meatballs are made with ground beef and rice. It’s really delicious way to shake up the traditional meatball with a fun twist. ⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️ #porcupinemeatballs #meatballs #homemademeatballs
PRINT THE RECIPE ➡️
Ingredients ⬇️
15 ounces tomato sauce
1 cup water, divided
2 tablespoons light brown sugar
2 teaspoons Worcestershire sauce
1/2 cup long-grain white rice, uncooked
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 pound lean ground beef
2 tablespoon Canola Oil
1 tablespoon fresh parsley chopped, for garnish, optional
Instructions ⬇️
Preheat oven to 350 degrees F.
In a medium bowl, whisk together tomato sauce, 1/2 cup water, brown sugar, and Worcestershire sauce until the sugar has dissolved. Set bowl aside.
In a large bowl, add rice, 1/2 cup water, onion, salt, garlic powder, black pepper, and paprika. Use a spatula to toss the ingredients together until mixed.
Add ground beef and canola oil to rice mixture, then mix thoroughly until beef has broken down and ingredients are incorporated throughout.
Use a spoon to scoop out 1-2 tablespoons of the meat mixture, then roll and mold it into a ball. Place formed meatball in a 9×13 baking dish.
Repeat this step until all the meatballs have been formed, spacing each meatball about 1 inch apart.
Pour the prepared red cause over the meatballs. Give the baking dish a gentle shake to distribute the sauce throughout the dish.
Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for another 30-35 minutes or until meatballs are cooked through.
Serve porcupine meatballs immediately with chopped parsley as garnish (optional).
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Porcupine Meatballs in Red Sauce | Amy Roloff's Little Kitchen
I remember my mom making this dish when I was growing up and then I made it for my kids once in a while. It’s been awhile so here is my version of it. It reminds me of my midwest roots or at least Michigan and that reminds me of home. The rice in the meatballs look like little porcupine spikes after the meatballs are cooked. And the meatballs finish cooking in the rich tomato sauce. Delicious and good comfort food.
Note: You can cook the meatballs in the sauce or bake the meatballs first and finish cooking them in the sauce. I think either way works out perfectly.
Ingredients:
Meatballs:
1 lb of Ground Beef
3 cloves of Garlic, minced
Salt and Pepper
2 Tbsp Parsley, finely chopped
2 tsp Italian seasoning
1 large Egg
1/3 cup Onion, finely chopped
½ tsp Paprika
½ cup dry Rice (long grain, Jasmine or other)
2 Tbsp Water
Garnish: if desired
Grated Mozzarella Cheese, grated,
Parsley, chopped
Sauce:
1- 14.5oz can Crushed Tomatoes
1 – 14.5 oz can Tomato Sauce
¼ tsp Red Pepper Flakes
1 Tbsp Worcheshire Sauce
Salt and Pepper
1 Tbsp Parsley, chopped
2 cloves Garlic, finely chopped
Few tablespoons, up to a ¼ cup of Chicken broth, if needed if sauce is too thick
Directions:
* Preheat oven 350 (if baking the meatballs)
* Chop up the onions, garlic and parsley
* In a bowl add the meat, onions, garlic, salt and pepper, Italian seasonings, paprika and mix all together. Then add in the egg and mix til combine. Add in the rice and water.
* Form the meat into meatballs – about 24, depending on how big you make them. Set aside. If baking the meatballs, place in the oven for about 20 minutes. Don’t worry if they are not completely done. They will finish cooking in the sauce.
* In another bowl add in the crushed tomatoes, tomato sauce, red pepper flakes, Worcestershire sauce, salt and pepper, parsley and garlic and completely mix all together. If you think the sauce is too thick add in a few tablespoons of broth.
* In a large deep pan, on medium high heat, drizzle a little olive oil and add the meatballs. Place evenly around the pan. Add the sauce and evenly spread out the sauce to cover the meatballs. Cook for about 10-15 minutes then reduce the heat to medium low and finish cooking for another 15 minutes until meatballs are done cooking in the sauce.
* Garnish with a little grated Mozzarella and chopped parsley if desired. You can finish serving the Porcupine Meatballs with rice, mashed potatoes and a green vegetable or salad.
Enjoy
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