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How To make Porcupine Meatballs
1 1/2 lb Ground beef 1/4 t Pepper
1/2 c Raw rice 1 cn 10 1/2 oz
Tomato soup 1 c Chopped onion 3/4 c Watter
1 t Salt 2/3 c Milk
Mix well the ground beef,rice,onion and the salt and pepper. wet hands and form mini-loaves ( about the size that fits in both cupped hands). The approximate yield is 10 to 12 mini-loaves. Place in a lasagne pan (10 x 14) in 4 rows of 3 leaving about 3/4 of an inch between them. Set aside. Combine the soup and the water and pour over the "meatballs". Be sure to pour over all the meatballs. Now cover tightly with aluminum foil. Bake at 350 to 375 for 45 mins to 1 hour. The hotter temprature is for larger
Meatballs for samller adjust the temprature down. -----
How To make Porcupine Meatballs's Videos
Have you ever had these? Porcupine Meatballs recipe from Fab Everyday
Porcupine meatballs are as fun as they are delicious. They are made with rice that pokes out of the meatballs like porcupine quills after they are baked! This recipe is a family favorite, adapted from my mother's classic porcupine meatballs recipe. These meatballs are really easy to make and bake in a simple tomato sauce.
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Porcupine Meatballs ! Meatball recipe ! Easy Recipes
Hi Neighbors,
In this video is a recipe that can help you stretch your ground meat to help save money without loosing flavor. The meatball and sauce recipe is one my Ma would use and Casey is excited to share his Grandma's recipe so he didn't want to edit any of the goodness out of the video.
Please Like, Share and subscribe.
Kindest regards
Jerri-ellen and Casey
#cookingithneighbours #cookingwithneighbors #porcupinemeatballs #meatballs #budgetmeals
Ingredients I used in this recipe
For the meatballs
2lbs or about 900 grams of ground beef ( I used lean)
2 cooked cups of long grain white rice (so that measurement is after cooking it)
you can used uncooked 2 cups of minute rice or 2 uncooked cups of parboiled rice
a table spoon or two of ketchup
2 medium or large eggs
1 table spoon of parmesan cheese grated
1/2 table spoon of garlic powder
1 table spoon of dried parsley
1/2 package of onion soup mix
For the sauce
2 796 mls or 28 oz cans of crushed tomatoes
2 10 oz or 284 mls cans of tomato soup
1/2 package of onion soup mix
1/4 cup of brown sugar
1/4 cup of white vinager
salt and pepper to to taste
1/2 of chilie flake
few dashes of Worchester sauce
Mix your meatball ingredients together and roll into size meatballs you like
place in casserole dish or lasagna pan
mix your sauce together
pour over meatballs.
cover and bake at 350 for 1 and half hours
Thanks you for being supportive
Porcupine Meatballs
Porcupine Meatballs w/ Gravy
1 1/2 pounds ground beef
1 box beef flavored rice-a-roni
1 small onion, diced
2 cups water
2 cups beef broth
1 egg
2 Tbsp olive oil
Optional: Worcestershire Sauce and garlic
Cook diced onions if desired. Mix the beef, onions, egg, and rice-a-roni (and optional ingredients if using) in a large bowl. Shape into meatballs. Cook meatballs 2-3 minutes per side in olive oil. Set meatballs aside and remove grease from pan. Add in water, beef broth and seasoning packet. Bring to a boil. Add meatballs back to pan and reduce heat. Cover and simmer gently for 20-30 minutes. Remove meatballs to add a cornstarch slurry to gravy to thicken. Add meatballs back to thickens gravy. Simmer about 5 minutes. Serve over rice.
Porcupine Meatballs
Here's another cooking video!
Thanks for watching!
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.
Old Fashioned Porcupine Meatballs
Old Fashioned Porcupine Meatballs in tomato sauce make a delicious and economical family meal. This recipe has been popular since the Great Depression when it was developed by using staple ingredients of ground beef and rice. These meatballs are super easy and hearty!
Porcupine Meatballs
Ingredients
1 pound ground beef
1/2 cup uncooked white rice
1/2 cup water
1/3 cup finely chopped onion
1/2 tsp garlic powder
2 (8 oz.) cans tomato sauce
2 Tbsp brown sugar
2 tsp worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
Instructions
In a mixing bowl combine ground beef, rice, water, onion, garlic powder, and salt. Mix until everything is well combined. Form into balls and place in a 9 x 13 baking dish. In a separate bowl combine tomato sauce, brown sugar, worcestershire sauce, pinch of salt, pepper, and stir. Pour over meatballs. Cover with aluminum foil and bake in a 350 degree oven for 1 hour.
#oldfashionedrecipes #porcupinemeatballs #meatballrecipes #thymetocook #chefkristi
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Porcupine Meatballs Recipe with Michael's Home Cooking
Porcupine Meatballs is one of my favorite meals that Mom would make. To make this in the oven please keep reading this description and I also have all the ingredients listed. Please try this recipe it is a childhood favorite that I still love, you will be happy!
Ingredients:
1 egg
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 teaspoon dried parsley
2 Teaspoons Worcestershire Sauce
1 clove of garlic
1/4 cup oatmeal (quick or regular)
1/4 cup chopped onion
2 Tablespoons un-cooked raw long grain rice
1 small grated carrot
1 pound ground beef
1 can of tomato soup (I think it is 10 ounces)
Mix all your ingredients together but use 1/4 cup of the tomato soup, then mix the rest of the tomato soup in a bowl with 1/2 can of water or up to 1 cup of water for your gravy.
Process in your pressure cooker for 15 minutes allowing the pressure cooker to cool naturally and allowing the pressure to dissipate. This takes about 15 minutes. Be sure to add your diluted tomato soup to the bottom of the pressure cooker before heating. Mom always used a rack to keep the meatballs off the bottom of the pressure cooker.
To bake in the oven, place your meatballs in a casserole along with your cut potatoes. Pour your diluted tomato soup over.
The potatoes should be cut to a size that is close to the size of your meatballs or a little larger. Bake covered with foil or lid for 45 minutes @ 350F or until the potatoes are tender.
Mother always used red skinned potatoes, but regular potatoes are fine if you want to use those. If you use those baby potatoes, you do not have to cut them at all.
Thank you for watching!
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