PORCUPINE MEATBALLS
They are meatballs made with ground beef, rice, onion, and bell pepper that's cooked in a simple tomato sauce mixture. A classic favorite from my childhood and one of the tastiest comfort foods!
Provided by Jaclyn
Categories Main Course
Time 55m
Number Of Ingredients 16
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).
Nutrition Facts : Calories 382 kcal, Carbohydrate 29 g, Protein 23 g, Fat 19 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 93 mg, Sodium 1155 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
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.
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.
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.
Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, Sodium 736 mg, Sugar 3 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g
JENNIFER'S PORCUPINE MEATBALLS
I've relied on this recipe for many years. The tomato sauce and brown sugar make a nice sweet sauce. Kids love these meatballs.
Provided by Jennifer
Categories Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients.
- Add the ground beef and mix well.
- Shape meat mixture into 1- 1/2 inch balls.
- Heat oil in large skillet.
- Brown meatballs in oil.
- After meatballs have browned, drain oil and fat.
- In a medium size bowl, combine the tomato sauce, water, brown sugar, and Worcestershire sauce; pour over meatballs in skillet.
- Reduce heat; cover skillet and simmer for 1 hour.
Nutrition Facts : Calories 448.3, Fat 24.2, SaturatedFat 7.6, Cholesterol 77.1, Sodium 1251.8, Carbohydrate 32.9, Fiber 2.2, Sugar 12.1, Protein 24.3
ULTIMATE PORCUPINE MEATBALLS
Meatballs that wind up looking like little pokey porcupines! I decided to post our version of these great meatballs since none of the others were "quite" right. UPDATE: I have frozen these with the sauce and uncooked meatballs together, then placed frozen in the crockpot on low for 5-6 hours and it worked great!
Provided by jswinks
Categories Poultry
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine meat, rice, onion and salt. Form into 1-2 inch meatballs.
- Place in a single layer in a deep baking dish.
- Combine soup, water, and Worcestershire sauce.
- Pour over meatballs (meatballs should be mostly covered).
- Bake covered for 1 1/2 hours at 350 degrees, or until rice is tender. (Takes about an hour if using white long grain rice, takes up to 2 hours if using brown rice). *You may want to stir partway through if meatballs aren't completely covered, to allow all of the rice to absorb some liquid*.
- Note for freezer cooking: Flash freeze raw meatballs. Place in ziploc bag when frozen. Freeze soup mixture separately in another ziploc bag. When ready to cook, thaw both meat and soup (will need to re-stir soup because it separates), then combine into baking pan to bake.
Nutrition Facts : Calories 302.5, Fat 9.8, SaturatedFat 2.5, Cholesterol 78.3, Sodium 980.4, Carbohydrate 28.9, Fiber 1.7, Sugar 6.8, Protein 25.4
PORCUPINE MEATBALLS
Provided by Victoria Granof
Categories Rice Steam Cocktail Party Dinner Shrimp Healthy Soy Sauce Cookie Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Put half the shrimp in a food processor and pulse until finely chopped.
- 2. Add the rest and pulse a few more times (half the mixture will serve as a binding paste; the rest will remain roughly chopped).
- 3. Transfer to a bowl and add the scallions, soy sauce, and ginger, then mix by hand until well combined.
- 4. Drain the rice and spread it on a plate. Form the shrimp mixture into 1 1/2-inch balls. Roll each in the rice.
- 5. Line a steamer basket with the leaves. Add the meatballs and steam until the rice is cooked and the shrimp is pink, 8 to 9 minutes. Serve with the ponzu or soy sauce.
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