PORCUPINE MEATBALLS
Great balls of fun! Here's a meatball rolling in flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, mix crushed cereal, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole.
- Pour water and tomato juice over meatballs; stir gently.
- Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 50 mg, Fiber 2 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 6 g, TransFat 0 g
BAKED PORCUPINE MEATBALLS IN VODKA CREAM SAUCE
This afternoon I was trying to decide what to make for dinner, and suddenly I found myself craving good old porcupine meatballs. But I couldn't make plain meatballs, no sir! Here's the recipe I made up, and it came out wonderfully well. An adult update of one of our childhood favorites. Very tasty!
Provided by Julesong
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the beef, rice, onion, egg, Worcestershire sauce, mustard, 1 1/2 teaspoon salt, and garlic powder in mixing bowl.
- Form into 1 1/2-inch balls and place in a lightly-buttered 2 1/2-quart casserole.
- Combine soup, water, vodka, remaining 1/2 teaspoon salt, white pepper, and ground caraway in a saucepan; bring to a boil.
- Pour sauce over meat balls, cover, and bake at 350 degrees F for 1 hour.
- Makes 6 servings.
- Note: To make caraway powder, use a mortar and pestle to crush caraway seed into powder. Also, don't use a pearl or other thick rice for this, or it won't cook well inside the meatballs - converted rice (not "instant") is what I use.
Nutrition Facts : Calories 505, Fat 20, SaturatedFat 7.4, Cholesterol 168.8, Sodium 1301.8, Carbohydrate 32.1, Fiber 0.7, Sugar 2.1, Protein 35.5
PORCUPINE MEATBALLS
These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts : Calories 421 calories, Fat 21g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 1317mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.
MELINDA'S PORCUPINE MEATBALLS
This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.
Provided by Melinda S.
Categories Main Dish Recipes Meatball Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
- Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 26.1 g, Cholesterol 68.8 mg, Fat 13.7 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 5.3 g, Sodium 1414.5 mg, Sugar 5.1 g
PORCUPINES
These are great to make ahead of time and then freeze. We freeze them with mashed potatoes and corn as part of a homemade TV dinner.
Provided by Tara
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 5
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
- Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
- In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
- Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 21.1 g, Cholesterol 54.8 mg, Fat 12.8 g, Fiber 1.7 g, Protein 18.5 g, SaturatedFat 4.9 g, Sodium 1107.4 mg, Sugar 4.2 g
PORCUPINE BALLS
Little meatballs rolled in rice, hence the name porcupine balls! This is an old recipe, but good! With minimal ingredients it is easy to make and budget friendly. Hope you enjoy!
Provided by robingracejohnson
Categories One Dish Meal
Time 1h5m
Yield 12-14 balls, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg slightly with water and 2 tablespoons of soup mix.
- Mix lightly with ground beef and 1/4 cup of the rice.
- Shape into balls.
- Roll remaining 1/4 cup of rice pressing tightly into meat.
- Heat tomato juice to boiling and stir in remaining onion soup mix and sugar; reduce heat to simmer.
- Place meat balls in saucepan of tomato juice and cover.
- Simmer, stirring occasionally, 50 minutes or until rice puffs out around meat.
Nutrition Facts : Calories 418.5, Fat 18.5, SaturatedFat 7.1, Cholesterol 123.6, Sodium 1215.2, Carbohydrate 36.5, Fiber 1.9, Sugar 13.1, Protein 27
BEEF PORCUPINE BALLS
My Aunt first made this for me as a teen. I still crave it every now and then. It is a very basic recipe that you can have fun "playing" with.
Provided by Michelle S.
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine rice mix from box with ground chuck and egg.
- Season with garlic powder, season salt or just plain salt and pepper if you wish.
- Shape this mixture into 20 1 1/4 inch meatballs.
- In a large skillet in a small amount of oil, brown meatballs over medium high heat.
- Drain.
- Slowly stir in water and special seasonings.
- Bring to a boil.
- Cover; reduce heat to low.
- Simmer 30 minutes or until meatballs are cooked.
- You may thicken gravy if desired.
Nutrition Facts : Calories 198.7, Fat 10.9, SaturatedFat 4, Cholesterol 126.6, Sodium 107.8, Carbohydrate 0.1, Sugar 0.1, Protein 23.4
PORCUPINE MEATBALLS
Great meatballs that have rice in them, and are simmered in a tomato-Worcestershire sauce. Definitely a kid pleaser; these were my all time favorites as a kid, and are to my kids now! All you have to do is cook up a vegetable to go on the side and you have a complete meal.
Provided by ChipotleChick
Categories Long Grain Rice
Time 55m
Yield 20 meatballs, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
- Shape mixture into about 20 small meatballs.
- Place meatballs in a large skillet.
- Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
- Bring to a boil.
- Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.
PORCUPINE BALLS
My grandmother always made these when said we were "REALLY" hungry. Giant meaty, tomato meat balls.
Provided by kadams8
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thaw beef, chop onions into small pieces (Some people prefer minced).
- In a bowl combine beef, onion and egg.
- Mix well with hands.
- Roll into "meat balls". Any size will do. My husband loves them the size of a tennis ball.
- Put rice into large bowl.
- Roll "meatballs in rice so they are coated (making them little porcupines).
- Place in bake ware dish.
- Pour both cans of tomato soup into another bowl and mix with one can of water.
- Pour over porcupine balls.
- Turn porcupine balls over and spoon some of the soup over them.
- Cover and bake at 350°C for 30 minutes, uncover and bake until meat is well done (approximately 30 minutes).
Nutrition Facts : Calories 495.1, Fat 13.8, SaturatedFat 5.5, Cholesterol 126.6, Sodium 881, Carbohydrate 61, Fiber 3, Sugar 12.8, Protein 30.5
EASY CREAMY PORCUPINE MEATBALLS
Most people make these in tomato soup. I had started making it one day before I realized I didn't have any tomato soup - so I tried it with Campbells Cream of Celery soup... it was wonderful! You can also use Cream of Mushroom soup. Makes it creamy and yummy. I won't go back to tomato sauce... I also stir in a can of green beans at the end of cooking...it's like meatballs AND green bean casserole. Yum.
Provided by Jennibear
Categories Meat
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, heat Cream of Celery soup and milk on medium heat.
- Mix ground beef, rice, water, onion powder, salt and pepper until combined.
- Form into 1 inch balls
- Drop into soup.
- Cover and simmer on medium low for about 45 minutes.
Nutrition Facts : Calories 438.6, Fat 26.2, SaturatedFat 9.8, Cholesterol 102.4, Sodium 1183.5, Carbohydrate 23.5, Fiber 1.2, Sugar 2.1, Protein 26.1
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