PORCUPINE MEATBALLS
You only need 10 minutes of prep for these easy old-fashioned porcupine meatballs!
Provided by Blair Lonergan
Categories Dinner
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine ground beef, uncooked rice, egg, onion, parsley, salt, and pepper. Shape into 1-inch balls.
- Place the meatballs in the prepared baking dish.
- In a small bowl, whisk together tomato soup and water. Pour soup mixture over the meatballs.
- Cover and bake for 30 minutes.
- Remove cover and continue baking for 30 more minutes. At this point, the meatballs should be cooked through and the rice inside the meatballs should be tender. If the rice is still crunchy, cover loosely with foil and return to the oven for another 5-10 minutes (or until rice is done).
Nutrition Facts : ServingSize 3 meatballs with sauce, Calories 208.7 kcal, Carbohydrate 19.4 g, Protein 17.6 g, Fat 6.8 g, SaturatedFat 2.5 g, Cholesterol 77.7 mg, Sodium 530.2 mg, Fiber 0.5 g, Sugar 4.5 g, UnsaturatedFat 0.7 g
PORCUPINE MEATBALLS
Beef, raw rice, onion and Italian seasoning come together in this simple weeknight dinner of porcupine meatballs. Where'd the name come from? While the meatballs bake, the grains of rice pop out and look incredibly similar to porcupine quills. Simmer the meatballs in a quick homemade tomato sauce for a delicious, family-friendly dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
- Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
- Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.
PORCUPINE MEATBALLS
Tender rice-meatballs baked in a zesty tomato sauce.
Provided by Holly Nilsson
Categories Main Course
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix ground beef, rice, onion, garlic powder, parsley, worcestershire, egg, salt, and pepper until just combined.
- Shape the mixture into approximately 20 balls. Place in a baking dish, approximately 2qt.
- Combine all ingredients for the sauce and pour over meatballs.
- Bake for uncovered 1 hour. Garnish with parsley, salt, and pepper. Serve over rice or mashed potatoes.
Nutrition Facts : Calories 294 kcal, Carbohydrate 27 g, Protein 28 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 111 mg, Sodium 561 mg, Fiber 2 g, Sugar 5 g, ServingSize 5 meatballs
PORCUPINES IN MUSHROOM SAUCE
Another family recipe - I noticed that all of the recipes for porcupines use a tomato sauce, and thought I'd post our alternative. Cooking the meatballs in the microwave gets rid of a lot of fat - I also cook meatballs for spaghetti in this fashion. I've made this with reduced-fat cream of mushroom soup and with ground turkey - both work well, and don't have much effect on the final dish. Prep time includes time to microwave the meatballs
Provided by ChrisMc
Categories Rice
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the hamburger, egg, onion, rice, salt, and pepper and blend well.
- Form into small meatballs.
- Place meatballs in a glass pie dish and cover with a microwave-safe plate.
- Microwave on high for 9 minutes.
- When done remove from microwave carefully (it will be very hot, and will make a lot of steam when you remove the cover plate).
- Pour the fat out and discard.
- Oooh, look at all the fat you got rid of!
- Combine the 2 cans of soup with 1/2 cup water in a crockpot.
- Add the meatballs and cook for 1-2 hours or until the rice has softened (not to long, though, or the rice will absorb all of the moisture and you'll just have one large mass).
- Serve over mashed potatoes.
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
PORCINI MUSHROOM SAUCE
Steps:
- Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
- Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
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
MOM'S PORCUPINE MEATBALLS MY WAY
Just thought about these the other day so looked for Mom's recipe, I added a few things to the recipe, and used mushroom soup instead of tomato. Wasn't even going to post the recipe but then though why not so here they are another comfort food recipe.
Provided by Linda Smith
Categories Beef
Time 1h45m
Number Of Ingredients 8
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!
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