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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Authentic Southern Italian Meatballs featuring Pine Nuts and Currants with Chef G.S. Argenti
One of the most beloved foods the whole world over is the meatball. In southern Italy the middle east influences on the cuisine can be seen a mile away. Nuts and dried fruits are an integral part of the cuisine which is the direct result of so many various invading cultures. The invaders may be gone but they left some seriously good food ideas which include meatballs. Southern Italians are masters of the vegetable and vegetable cookery but give them meat and they rise to the occasion. These meatballs are no different. Pork and beef are combined with breadcrumbs, Pecorino-Romano cheese, parsley and eggs along with pine nuts and currants to create a sublime meatball experience. The use of breadcrumbs may seem excessive but in this case the southern Italians got it right. Not only did they use the breadcrumbs to extend the meat because it was so expensive and hard to come by, they knew how to do it so that the panade in this case made the meatballs tender and moist without compromising on flavor. Join Chef G.S. Argenti as he makes these delicious and iconic meatballs and teaches you all the little tricks to make them delicious.
Aunt Duddie Makes Porcupine Meatballs From Farm Journals Best Ever!
UPDATE~~~ HUNGRY HUBBY took a container of Porcupine Meatballs to work and proclaimed they were EXCELLENT with the thickened sauce/gravy~~~.
Well, I tried to improve on an old recipe and the original was much better. I'm posting the Original Farm Journal recipe and advise you not to use cling under your foil. Parchment with a few poke holes may have been better. I am just so stingy with my parchment.
PORKY-PINE MEATBALLS
There are so many recipes for Porcupine Meatballs so I thought I would throw in my 2 cents worth in. Porcupine Meatballs got their name because of using the proper rice. If you use long grain or instant or converted you won't get the 'Porcupine' surprise. I recommend a short grain rice and specifically I use Cal Rose brand. I think an Aborio would work as well. I give the rice a rinse in a mesh colander before mixing the meatballs. This is a recipe every kid loves, including DH, the biggest kid of all. Try both variations and then try your own combination to come up with what your family likes best.
Ingredients
1 lb ground beef
1/2 lb ground pork ( or sausage, or use all beef)
1/2 cup short-grain rice - short grain rice is what gives the porcupine effect
2/3 cup whole milk
OPTIONAL: 1 tablespoon parsley, chopped fine ( fresh or dried)
1 medium onions, chopped fine
1 teaspoon kosher salt
1 (10 ounce) cans tomato soup ( or use cream of mushroom for a change)
3/4 cup water
Directions
Pre heat oven to 350.
Mix meat, short grain rice, milk, parsley, onion, salt and pepper in a mixing bowl.
Spray a 13x9 pan with cooking spray.
Form meatballs into one ounce balls (I use a small cookie scoop). If you use the right size scoop you will fill the baking pan perfectly.
Mix soup and water together until well blended. Pour over meatballs.
Cover baking dish tightly with foil.
Bake for 1 hour until hot and bubbly.
This recipe works great for a buffet too. You can make them with barbeque sauce for a big yummy change. Have some frilled toothpicks standing by and watch them disappear!
Hope you and your family like this variation of 'Porky-Pine' meatballs.
Delicious Mediterranean Meatballs …. كرات اللحم اللذيذه
Very delicious Mediterranean meatballs
كرات لحم لذيذة
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The first step:
Onion, medium size
Three cloves of garlic
50g green coriander
600 grams of minced meat
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp curry
The second step:
2 tsp of oil
1 medium size onion
2 cloves of crushed garlic
1 tsp tomato paste
2 finely chopped tomatoes
1 tsp salt or to taste
1 tsp black pepper
1 tsp cumin
1 tsp turmeric
1 tsp curry
2 cups of boiling water
Green coriander (to taste)
Toasted pine nuts (to taste)
:الخطوة الأولى
بصلة متوسطة الحجم
ثلاث فصوص ثوم
٥٠ جم كزبرة خضراء
٦٠٠ جم لحم مفروم
نصف ملعقة صغيرة ملح
نصف ملعقة صغيرة فلفل أسود
نصف ملعقة صغيرة كمون
نصف ملعقة صغيرة كركم
نصف ملعقة صغيرة كاري
:الخطوة الثانية
ملعقتان زيت
بصلة متوسطة الحجم
فصين ثوم مهروس
ملعقة معجون طماطم
٢ طماطم مفروم ناعم
ملعقة صغيرة ملح أو حسب الرغبة
ملعقة صغيرة فلفل أسود
ملعقة صغيرة كمون
ملعقة صغيرة كركم
ملعقة صغيرة كاري
كوبان ماء مغلي
كزبرة خضراء(حسب الرغبة)
صنوبر محمص(حسب الرغبة)
#meat_balls #meatballs #meat #yummy #nailtherecipe #mediterraneanfood
Music: bensound.com
Crispy Meatballs w/ Glass Noodles and Sweet Chili Sauce
Noodles might be the last thing you think about putting into meatballs, but it is a must-try! These meatballs are fried and the noodles become crispy on the outside, and give a fun texture inside. Served with a Thai sweet chili sauce and you've got a winning appetizer for the holidays! These are super kid friendly, and are indeed a popular kids menu in Thailand, even my toddler loves them!
They are gluten free except for the soy sauce and oyster sauce, which can be easily subbed with gluten-free versions (more on that in the blog post linked below).
A special thanks to Pine Brand Glass Noodles for sponsoring the video!
00:00 Intro
00:50 How to prep glass noodles
01:08 Making the pork meatballs
05:02 How to form the meatballs
05:39 Frying the meatballs
06:59 Plating and tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
SAVING Money Never Tasted So Good: Easy Budget Porcupine Meatballs
In this video, we're bringing you a fantastic recipe for Penny Pincher Porcupine Meatballs in Rich Tomato Sauce. If you're looking for a budget-friendly yet delicious meal that will satisfy your taste buds, you've come to the right place!
Our Penny Pincher Porcupine Meatballs are packed with flavor and perfectly complemented by a luscious tomato sauce. These meatballs are made with a clever twist using rice, which adds a delightful texture and helps stretch your budget. Not only are they affordable, but they're also incredibly easy to make.
Join us as we take you step by step through the process of creating these mouthwatering meatballs. From shaping the meat mixture into adorable porcupine-like balls to simmering them in a rich tomato sauce, we'll guide you every step of the way.
Whether you're cooking for yourself, your family, or hosting a gathering on a budget, these Penny Pincher Porcupine Meatballs will impress everyone without breaking the bank. The combination of juicy meatballs and the tangy tomato sauce will have your taste buds dancing.
So, if you're ready to learn how to make this budget-friendly and flavorful dish, hit that play button and let's get cooking! Don't forget to like this video, subscribe to our channel, and hit the notification bell, so you never miss a delicious recipe. Get ready to enjoy Penny Pincher Porcupine Meatballs in Rich Tomato Sauce like you've never tasted before!
For the printable recipe, visit:
Video Chapters:
0:00 Introduction
0:11 Preparing the meatballs
1:06 Making the meatballs
1:32 Preparing the sauce
2:07 Baking
2:35 Garnish and conclusion
Ingredients:
For the Meatballs
1 pound lean ground beef
1⁄2 cup long grain rice
3 cloves chopped garlic
1⁄2 small chopped onion
1⁄2 cup water
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
Making the Sauce
15 ounces tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
2 tablespoons sugar
2 tablespoons chopped parsley for garnish
Additional Notes:
Feel free to customize the seasonings in the meatball mixture according to your taste preferences. You can add herbs like parsley, oregano, or basil for extra flavor.
For a healthier twist, you can use lean ground turkey or chicken instead of beef.
To ensure the meatballs hold their shape while cooking, it's essential to thoroughly mix the meat mixture and allow it to rest for a few minutes before shaping them.
If you prefer a spicier tomato sauce, you can add a pinch of red pepper flakes or a dash of hot sauce to give it a kick.
Serve the Penny Pincher Porcupine Meatballs over cooked pasta, rice, or with a side of crusty bread for a complete and satisfying meal.
This recipe is perfect for meal prep or batch cooking. You can make a large batch of meatballs and freeze them for later use. Just thaw them in the refrigerator overnight before reheating.
Feel free to garnish the dish with grated Parmesan cheese and fresh herbs for an extra touch of flavor and presentation.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on the stovetop for a quick and delicious meal.
Don't be afraid to experiment with different ingredients or add vegetables like bell peppers or spinach to the sauce for added nutrition and flavor.
Enjoy these Penny Pincher Porcupine Meatballs in Rich Tomato Sauce as a comforting and budget-friendly meal that will surely become a family favorite!
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Images: Envanto
Music: Epidemic Sound