Brown Gravy Porcupine Meatballs Recipes

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PORCUPINE MEATBALLS



Porcupine Meatballs image

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

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

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.

HOMEMADE PORCUPINE BALLS WITH GRAVY, MILLIE'S



Homemade Porcupine Balls with Gravy, Millie's image

This is my made from scratch recipe that turned out delicious ! My hubby loved them ! These has plenty of flavor without all the processed junk. I'm sure it will be a hit with your family as well. *I found the broke up vermicelli in the Mexican section at the grocery store.

Provided by Millie Johnson @BISCUITMAKR

Categories     Beef

Number Of Ingredients 20

MEATBALLS
1 pound(s) ground beef
1/2 cup(s) rice (i used parboiled)
1/2 cup(s) vermicelli
1 large beaten egg
1 tablespoon(s) dried minced onion
1 teaspoon(s) worcestershire sauce
1 tablespoon(s) moore's marinade or dale sauce
1/4 teaspoon(s) celery seed
3/4 - 1 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1/2 teaspoon(s) garlic powder
1 tablespoon(s) parsley flakes
GRAVY
3 1/2 cup(s) beef stock (beef broth will be ok)
1/4 cup(s) water
2 tablespoon(s) corn starch
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) onion powder
1/4 teaspoon(s) black pepper

Steps:

  • In a large bowl add ground beef, beaten egg, Worcestershire sauce, Moore's marinade, dried minced onion, garlic powder, celery seed, salt, pepper, parsley, rice and vermicelli. Mix well, then make into golf ball sized meatballs.
  • In a large pot or skillet, brown meatballs on all sides. Remove from pan and pour out the grease.
  • Pour beef stock into the hot pot. Make sure you get all the little bits on the bottom stirred up. (deglaze pan) Now, add black pepper, garlic and onion powders and stir. Return meatballs to pot, bring to a boil, reduce heat and cover. Cook for 25 minutes.
  • Remove lid, increase heat and bring to a rolling boil. In a cup or small bowl add water and cornstarch and stir. Add this to pot and stir well. Return to boil for a minute. Taste and add salt or pepper if needed. Enjoy !

BROWN GRAVY PORCUPINE MEATBALLS



Brown Gravy Porcupine Meatballs image

Very easy meal idea, made with boxed Rice-A-Roni, packaged brown gravy and 1 pound ground beef. Everyone loves this easy homecooked recipe.

Provided by Paula Todora @ptodora

Categories     Beef

Number Of Ingredients 7

1 pound(s) lean ground beef
1 box(es) beef rice-a-roni
1 - egg
2 tablespoon(s) oil
1 package(s) dry brown gravy mix
1 1/2 cup(s) water, plus an additional 1/2 cup
1/2 teaspoon(s) black pepper

Steps:

  • In a large bowl mix ground beef, rice mixture from Rice-A-Roni, half a packet of the seasoning mix from the Rice-A-Roni and the egg. Shape into medium size meatballs.
  • Heat a large nonstick skillet on medium high and add oil. Add meatballs and brown on all sides. Turn heat down to medium low, cover with lid, and continue to cook until cooked through, about 7-9 minutes.
  • In a large measuring cup or bowl, measure water and add gravy mix. Mix with fork or whisk and add to meatballs in the pan. Turn heat to low, cover and cook 35-40 minutes or until rice is cooked, stirring occasionally and adding additional 1/2 cup water gradually as needed if gravy becomes too thick.
  • During the last couple of minutes of cooking, add black pepper. Serve with mashed potatoes, topping with gravy.

MELINDA'S PORCUPINE MEATBALLS



Melinda's Porcupine Meatballs image

This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.

Provided by Melinda S.

Categories     Main Dish Recipes     Meatball Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

1 pound ground beef
½ cup uncooked white rice
½ cup water
⅓ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 cup water, or more as needed
2 teaspoons Worcestershire sauce

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.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 26.1 g, Cholesterol 68.8 mg, Fat 13.7 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 5.3 g, Sodium 1414.5 mg, Sugar 5.1 g

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