Best Updated Porcupine Meatballs Recipes

PORCUPINE MEATBALLS

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).

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.

CLASSIC PORCUPINE MEATBALLS

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a large bowl, combine the ground beef with the rice, water, chopped onion, seasoned salt, garlic powder, and pepper.
• Shape the ground beef mixture into 1 1/2-inch balls. Use a tablespoon or small cookie scoop to help make them uniform in size. (Or you can weigh them as you shape them.) Place them in an ungreased 2-quart shallow baking dish.
• Make the sauce by mixing together the tomato sauce, water, and Worcestershire sauce in a measuring cup or bowl.
• Now it's time to cook the meatballs. Continue reading for the oven method, or scroll down to the stovetop method.
• Pour the sauce over the porcupine meatballs, cover the baking dish tightly with foil, and bake the meatballs in the preheated oven for 55 minutes.
• Uncover and bake the meatballs 15 to 20 minutes longer, until bubbling and cooked through. Serve and enjoy.
• Add about 1 tablespoon of vegetable oil to a large deep skillet over medium heat.
• Add the shaped meatballs and cook, turning, until the meatballs are evenly browned. Drain and discard the drippings.
• Add the tomato sauce ingredients to the skillet and bring the mixture to a simmer. Lower the heat and cover the pan. Continue cooking for about 45 minutes. Check occasionally and add water, if necessary. Serve and enjoy.

PORCUPINE MEATBALLS

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.

PORCUPINE MEATBALLS

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.

UPDATED PORCUPINE MEATBALLS

Steps:

• 1. Preheat oven to 350. Mix ground meats with rice/vermicelli mixes; save the seasoning packet
• 2. Add eggs. Form into meatballs. I tend to like my meatballs on the large size but that is all according to preference.
• 3. Brown meatballs in skillet and transfer to baking dish.At this point, save the skillet with the drippings for later. I have a clay pot that I use to make meatballs and baked beans in.
• 4. Mix rice seasoning mixes with 4 cups warm tap water. Pour over meatballs. Adjust water accordingly so that meatballs are covered.
• 5. Cover dish and bake in oven for 45 minutes to 1 hour depending on size of meatballs, until meatballs are done and rice is done.
• 6. Take some of the broth left after removing meatballs and deglaze your pan that the meatballs were browned in and let it reduce to make a delicious pan sauce.

MELINDA'S PORCUPINE MEATBALLS

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.