Best Moms Porcupine Meatballs Recipe With Video Recipes

MOM'S PORCUPINE MEATBALLS

Steps:

• Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter).
• In large skillet or Dutch oven, mix tomato soup and tomato sauce with water. Stir to mix completely.
• Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce.
• Lower heat to simmer and cover with close-fitting lid.
• Gently stir after 20 minutes.
• Continue to cook with pan covered for 20 minutes longer.
• They are finished when rice is tender and sticks out like little spines on the meatballs.

PORCUPINE MEATBALLS

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.

THE ABSOLUTE BEST PORCUPINE MEATBALLS

Steps:

• Preheat the oven to 350F. In a bowl, add all sauce ingredients and whisk to combine. Set aside.
• In a small bowl add the bread and milk and gently press down. Allow to soak for ~5 minutes.
• In a large bowl add the rest of the meatball ingredients. Add the panade mixture (milk and bread) to the bowl. Without overworking the mixture, gently mix just to combine. The mixture should be wet but hold a shape when you form it into a ball. Scoop enough meat mixture to form a 2" round ball (I use a large cookie scoop to measure out my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands! *See post for freezing instructions.
• Place the meatballs in a 3-4 quart baking dish or 9×13" baking pan. They can touch. Repeat until all of the meatballs are shaped and in a pan. If necessary, use 2 pans if you do not have a large enough pan.
• Pour the mixture over top of the meatballs. Cover the meatballs with foil and bake for 30 minutes. Carefully remove the cover and bake for another 20-25 minutes or until the internal temperature reads 165F.
• Remove from the oven and allow to cool for a few minutes before plating.
• Store leftovers in a lidded container in the fridge for up to a week.

MOM'S BEEF PORCUPINE MEATBALLS

Steps:

• 1. MEATBALLS In a large bowl add ground beef, rice, egg, 2 teaspoons grated onion, tomato juice and 1 teaspoon salt. Mix well and roll into 1-1/2" balls. Arrange in greased 9x13 casserole dish and set aside.
• 2. SAUCE In large skillet, heat butter. Add 1/4 cup minced onion, celery and bell pepper. Saute until tender crisp. Remove from heat and add tomato soup, water, lemon juice, brown sugar, dry mustard and 1/2 teaspoon salt. Return to heat and simmer for five minutes, stirring often. Pour sauce over meatballs, cover and bake at 350 degrees for 1-1/2 hours.

MOM'S PORCUPINE MEATBALLS MY WAY

Steps:

• 1. Mix first 6 ingredients well. Add salt and pepper. Roll into balls. place in oven safe pan.
• 2. Preheat oven to 350 degrees. Mix mushroom soup with one can of water, pour over meatballs. Bake for 1&1/2 hours. Serve!

PORCUPINE MEATBALLS

Steps:

• To a large mixing bowl add ground beef, rice, onion, green bell pepper, garlic, 3 tbsp parsley, the Italian seasoning, egg, salt and pepper. Mix together fairly well with your hands until even combined.
• Scoop out mixture about 2 slightly heaping tablespoons at a time (43g) each and compress and roll into balls (about 1 1/2-inches each). Set on a baking sheet or plates as you shape them.
• Heat olive oil in a large pot over medium-high heat. Add half the meatballs spacing evenly apart. Let sear on bottom until golden brown, about 1 - 2 minutes. Carefully turn to opposite side (meatballs can be fairly delicate) and let brown on opposite side about 1 - 2 minutes longer.
• Transfer browned meatballs back to baking sheet, then add remaining half of the meatballs and brown on each side.
• Return meatballs on baking sheet to pot then right away pour in tomato sauce, chicken broth, Worcestershire, and red bell pepper. Bring mixture just to a simmer.
• Cover and reduce heat to low. Let simmer until meatballs are cooked through and tender, about 25 to 30 minutes, gently tossing meatballs once halfway through.
• If desired thin with more chicken broth. Serve warm garnished with remaining 1 Tbsp parsley and optional shredded mozzarella (not included in nutrition estimate).

MOM'S PORCUPINE MEATBALLS

Steps:

• Combine beef, rice, egg, parsley, onion, salt, pepper & 1/4 of tomato soup. Mix thoroughly. Shape into 20 small balls & place in fry pan. Mix remaining tomato soup, water & worcestershire. Pour over mixture over meatballs and bring to a boil. Reduce heat, cover & simmer for 40-45 minutes, stirring often.