Ingredients 1 pound ground, beef 1/2 cup rice 1/2 cup water 1/4 cup onion, chopped 1 teaspoon salt 1/2 teaspoon celery salt 1/8 teaspoon garlic powder 1/8 teaspoon pepper 15 oz tomato sauce 1 cup water 2 teaspoon worcestershire sauce
Directions: Mix the meat, rice, 1/2 cup of water, the onion and the seasonings. Shape the mixture by tablespoons into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1 tablespoon 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. TO COOK IN THE OVEN: Place the meatballs in an ungreased baking dish, 8x8x2 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.
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Porcupine Meatballs
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Porcupine meatballs-recipe in description #meatballrecipe #weeknightdinners #familyfriendlydinners
Porcupine meatballs 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. Preheat oven to 350° Ingredients: Meatballs 1 lb ground meat (chicken, Turkey, beef, any meat you have) 1/2 finely chopped onion 1/2 c cooked rice 1 egg 1 tbsp parsley 1 tbsp worchestershire 1 tsp garlic powder 1/2 tsp salt & pepper Sauce: 1 cup tomato sauce 1 can Campbell’s condensed tomato soup 1 c chicken broth 1 tbsp Italian seasoning
Mix the meatball ingredients together, just until mixed, don’t over mix. Scoop into balls (you’ll get 20) put into a 9x13 casserole dish. Mix the sauce ingredients together and pour over the meatballs. Cook uncovered for 1 hour. Serve over mashed potatoes
porcupine meat thorny dish // vn chef
cooking porcupine meat dishes. rodents have the most angular plumage of all mammals. But the meat is very delicious and can be cooked in many dishes
PORCUPINE MEATBALLS! Vintage Cookbook Review and Recipes
PORCUPINE MEATBALLS! Vintage Cookbook Review and Recipes
Today I'm reviewing Favorite Recipes of Ohio Meats, a cookbook from 1965. I'm also cookin' up some Porcupine Meatballs, a classic budget ground beef recipe.
----------------------------------------------------------------------------------------------------------------------------------------- PORCUPINE BALLS 2lb ground beef 1/2c long grain rice 1 egg 1/2c milk 1t salt 4c tomato juice 1/2t chili powder 1T minced onion
Preheat oven to 375. Mix beef, rice, egg, milk, and salt. Form into tablespoon-sized balls and brown in skillet. Place meatballs into a casserole dish. Combine tomato juice, chili powder, and salt and pour over meatballs. Bake for 1 hour.
TIMESTAMPS 0:00 Intro 0:08 Book Review - Favorite Recipes of Ohio Meats 6:24 Recipe - Porcupine Balls 10:37 Dottie Break 11:06 The Official Taste 12:59 Outro ----------------------------------------------------------------------------------------------------------------------------------------
Some of my favorite kitchen tools: OXO Good Grips Mini Angled Measuring Cup: Wilton Angled Spatula, 9 inch: Victorinox Fibrox Pro Chef's Knife, 5-Inch: Victorinox Swiss Army 10-1/4 Serrated Bread Knife: Lodge 12 Cast Iron Skillet:
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