Beef Porcupines Cajun Style Recipes

BEEF PORCUPINES (CAJUN STYLE)

Steps:

• Mix first nine ingredients, well.
• Shape into elongated meatballs.
• In large skillet, brown meatballs on medium high heat.
• Remove from pan. Drain all but one tablespoon of the fat.
• Saute large onion, bell pepper, and garlic until onions are transparent.
• Return meatballs to the pan.
• Mix beef base and 2 - 1/2 cups hot water.
• Slowly pour into skillet over meatballs.
• Heat over high heat until liquid comes to a boil. Reduce heat to medium low. Cover. Cook for 25 minutes.
• Dissolve cornstarch in 1/4 cup cold water.
• Pour over meatballs. Stir.
• Add peas, mushrooms, parsley, and green onion.
• Cover and simmer for 4 minutes. Serve.

PORCUPINES

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.

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.

RICE AND BEEF PORCUPINES

Steps:

• Mix ground beef, uncooked rice, onion, garlic powder, salt, pepper, and poultry seasoning if using. Form ground beef into small balls.
• Add oil into pan and heat; add balls and brown lightly.
• Add tomato sauce and water.
• Cover and simmer 45 to 50 minutes, or until rice is tender.

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.