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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Betty Feezor’s Porcupine Meatballs | My Kitchen! My Rules!
Do I Have Any Meatball Lovers Out There?
???????? Today we are going to try another one of my favorite Betty Feezor recipes that is easy and flavor-packed — Porcupine Meatballs. Kids will love these because the rice sticks out of the meat, looking like a porcupine!
Believe it or not, this is an old recipe that dates back to the depression era when families were trying to save on the amount of meat being used.
Betty Feezor’s Porcupine Meatballs Recipe is available for download at:
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★ INGREDIENTS ★
► 1 onion (diced)
► 1 green pepper (diced)
► 2 tbsp butter
► 32 oz tomato sauce
► Worcestershire sauce
► 1 lb of ground beef
► 1/2 cup white uncooked long grain rice (not instant minute rice)
★ DIRECTIONS ★
► Preheat oven to 350 degrees.
► Heat your skillet on medium-high heat, melting the butter.
► Add the diced onions and green peppers into the skillet and season with salt and pepper.
► Cook until the onions turn translucent.
► Add ground beef and rice into a large bowl. Then add a couple dashes of Worcestershire sauce for flavoring.
► Mix with hands and shape into 1-inch diameter meatballs. Place into baking dish.
► Add sautéed onions and peppers over top, spreading evenly.
► Pour homemade tomato sauce, regular spaghetti sauce, or plain tomato sauce into the baking dish.
► Cover and bake for 30-45 minutes. Meatballs should be cooked to 160 degrees, and you’ll know the rice is done when they are poking out.
SERVE with a side dish of Bang Bang Buffalo Cauliflower!
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My Go-To - The Frankies' Go-To Meatballs
This episode features the two Franks (Falcinelli and Castronovo), the forces behind Frankies Spuntino.
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China's Bounciest Meatballs | Gastro Obscura
Making Chaoshan’s signature bouncy meatballs is a grueling process—maybe wait until you’ve finished your lunch to watch this video. For 25 minutes per cut of beef, a worker rhythmically executes a two-handed pounding and folding maneuver, steadily softening the meat until it reaches a paste-like consistency. Restaurants in the area stick to the hand-pounding technique not only to maintain tradition, but because automated meat tenderizers destroy the animal’s muscle fibers.
Testing A New Meatball Technique
Today we're making baked Italian meatballs stuffed with mozzarella. I had to modify the ingredients a bit down below, so follow that recipe if you plan on making them. Also, feel free to fry them for an even better result, but most of the time baking the meatballs is easier and makes far less of a mess. I hope you enjoy the mozzarella stuffed meatballs!
ALSO, WATCH THE SUNDAY SAUCE SERIES WITH MEATBALLS AND BRACIOLE!
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SIMILAR PRINT RECIPE:
MOZZARELLA STUFFED MEATBALLS
INGREDIENTS (For the meatball mix)
1 pound ground chuck
1 pound ground pork
2 1/2 cups fresh breadcrumbs wetted with milk then squeezed out or 2 cups plain breadcrumbs soaked in a 1/4 cup of milk
1 1/2 cups Pecorino Romano - grated
1/2 cup fresh parsley minced
2-3 large eggs
2 cloves garlic - paste
1 tsp kosher salt
1/2 tsp black pepper
REMAINING INGREDIENTS
1 block mozzeralla - cubed
4 cups marinara sauce - this recipe:
INSTRUCTIONS
1. Preheat oven to 400f and set one rack to the middle level and one to the top level.
2. Gently combine the meatball mix ingredients in a large bowl.
3. With wet hands roll approximately 2 size meatballs. Place a cube of mozzarella in the middle and roll the meat around the cheese so that it’s completely covered.
4. Bake the meatballs on a wire rack for ~30 minutes on the middle rack or until cooked through.
5. Place a layer of marinara sauce in a dish then add 1-2 meatballs on top. Grate a bunch of Pecorino Romano cheese on top and serve. Enjoy!
NOTE: The exact cooking time will depend on the size of the meatballs. Use an instant-read thermometer and remove once the meatballs hit 160-165f internal temperature.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
???? Dad's Juicy Sweet and Sour Pork (咕噜肉)!
Watch Daddy Lau teach us how to make the perfect sweet + sour pork!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:52 - Prepare pork
02:55 - Cut vegetables & pineapples
04:08 - Ketchup came from fish?!
06:08 - Create sweet and sour sauce
06:34 - Coat pork in flour, cornstarch
07:32 - Start heating oil
08:00 - A quick primer on oil & smoke points
09:12 - How to tell if oil is hot enough
09:45 - Fry pork #1
10:26 - Why we fry our pork twice
11:22 - Fry #2
12:00 - Cook veggies, sauce, pork
13:07 - Plate!
13:38 - Meal Time!
14:30 - Substitutes for pork?
14:50 - How do you keep the pork crispy?
16:02 - How to avoid tough pork texture?
16:30 - The most important thing to focus on for this dish?
17:22 - Alternatives to deep-frying?
18:24 - On sugars, honey
19:07 - How to get the red color?
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