Best Porcupine Balls Recipes

BEEF PORCUPINE BALLS

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.

PORCUPINE BALLS

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).

CREAM STYLE PORCUPINE BALLS

Steps:

• Mix ground beef with onions, salt, pepper, worcestershire sauce and rice and form into balls. Place balls in a baking dish.
• Mix soup with water and milk and pour over the meatballs.
• Bake, covered at 350 degrees for approximately 75 minutes.

RICE A RONI BEEF PORCUPINE BALLS

Steps:

• Combine rice-vermicelli mix, ground beef and egg. Shape into twenty 1-1/4-inch meatballs.
• In large skillet, over medium-high heat, brown meatballs in oil; 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.

PORCUPINE BALLS

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.

PORCUPINE BALLS

Steps:

• 1. Combine beef, rice,green pepper,onion,pepper and salt together thoroughly. Shape into the size balls you want to serve. Place in a heavy skillet;,sprayed with non stick canola oil. Brown well on all sides. Combine in a bowl the soup, milk and butter and pour over meatballs. Cook over high heat until steaming, then turn to low heat and simmer for about 25 minutes.
• 2. Note: You will want to make a bigger batch of these , they go fast and are excellent the next day and they freeze well after made.

PORCUPINE MEAT BALLS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix together well the meatball ingredients. Form into 1 - inch meatballs and put into large baking pan (raw).
• 3. Mix together the tomato soup and water. Pour over the meatballs in the baking pan.
• 4. Bake 1-1/2 hours, basting the meatballs with the sauce frequently. ***It is done when meatballs are cooked and the rice is tender.

PORCUPINE BALLS

Steps:

• Take off your rings and put them in a safe place so you are sure not to lose them
• cook the rice, if you cook it to well done or with to much water your rice will be to soft,you want the rice to just be done and firm, cook with a little less water to help keep rice from getting to done.( my mom tried to make this with out cooking the rice.We are still laughing about that one)
• In a large bowl add your meat, rice, egg and worcestershire sauce, add your spices,mix together,by hand is best
• add the bread crumbs a little at a time, just use enough to help stiffen the mixture don't dry out the mixture.
• form meat and rice into small balls
• if I am making to freeze I bake them 350 about 30 mins, don't over cook them as you will be cooking them again when you want them.
• If I am making them for that nights dinner I pan brown them first and then put them in the oven with what ever gravy I have made using the pan drippings as my base. Be real gentle handling the balls during the pan browning,they are fragile and fall apart easily until they are browned all around. To help with this I cover the pan for the first few mins,you still need to be careful but it helps.
• That is a Porcupine ball, what you do with them at this point is up to you. The possiblities are endless. We almost always served them over egg noodles with a gravy of some kind, like Brown,burgundy,or mushroom.Also they make a great finger food,make them nice and small insert sturdy tooth picks and serve in a warming dish with a dipping sauce.
• Replace your rings and happy eating.