Pearly 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.

PORCUPINE MEATBALLS



Porcupine Meatballs image

Great meatballs that have rice in them, and are simmered in a tomato-Worcestershire sauce. Definitely a kid pleaser; these were my all time favorites as a kid, and are to my kids now! All you have to do is cook up a vegetable to go on the side and you have a complete meal.

Provided by ChipotleChick

Categories     Long Grain Rice

Time 55m

Yield 20 meatballs, 4-5 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/4 cup long grain rice, uncooked
1 egg, slightly beaten
1 tablespoon fresh parsley, snipped or 1/2 tablespoon dried parsley
2 tablespoons onions, finely chopped
1/2 teaspoon salt
1 dash pepper
1 (10 1/2 ounce) can tomato soup, divided
1/2 cup water
1 teaspoon Worcestershire sauce

Steps:

  • Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
  • Shape mixture into about 20 small meatballs.
  • Place meatballs in a large skillet.
  • Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
  • Bring to a boil.
  • Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.

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

ULTIMATE PORCUPINE MEATBALLS



Ultimate Porcupine Meatballs image

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

1 lb ground turkey or 1 lb ground beef
1/2 cup brown rice, uncooked
1 tablespoon onion, minced
1 teaspoon salt
1 (10 1/2 ounce) can tomato soup
10 ounces water (one soup can)
1 tablespoon Worcestershire sauce

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



Porcupine Meatballs image

Porcupine meatballs are fast and easy. They are great when kids help in the kitchen. They are great served with green salad and garlic bread.

Provided by ellie_

Categories     Rice

Time 50m

Yield 20 meatballs, 4-5 serving(s)

Number Of Ingredients 10

1 egg
2 (8 ounce) cans tomato sauce
1/4 cup long grain rice or 1/4 cup brown rice
1 tablespoon parsley flakes
1 teaspoon minced dry onion
1/4 teaspoon salt
1 dash pepper
1 lb lean ground beef
1 teaspoon Worcestershire sauce
1/2 cup water

Steps:

  • Combine egg and one can of tomato sauce in large bowl.
  • Mix together uncooked rice, parsley flakes, dried onion, salt& pepper.
  • Add to tomato sauce mixture and mix well.
  • Add ground beef, mix well.
  • Shape meat mixture into 1-inch meat balls (should have about 20).
  • Put the meatballs into a 10-inch skillet.
  • Put water into small bowl.
  • Add second can of tomato sauce and Worcestershire sauce.
  • Pour mixture over meatballs in skillet.
  • Cook over medium high heat.
  • When mixture starts to boil, turn burner down to med-low.
  • Cover pan.
  • Cook for 40 minutes, stirring often.

Nutrition Facts : Calories 289.6, Fat 12.8, SaturatedFat 5, Cholesterol 120.2, Sodium 852.8, Carbohydrate 16.1, Fiber 1.9, Sugar 5.2, Protein 26.6

PORCUPINE MEATBALLS



Porcupine Meatballs image

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

1 pound ground beef, preferably 80/20 (80 percent lean)
1 large egg, lightly beaten
1/2 small onion, finely diced
1/2 cup long-grain white rice
1 tablespoon chopped fresh parsley, plus more for serving
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
One 28-ounce can tomato puree
1/4 cup ketchup

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.

PEARLY PORCUPINE MEATBALLS



Pearly Porcupine Meatballs image

these meatballs are fantastic. i got the recipe from my mother, who got it out of a newspaper years ago. i wish i new who published it, to give thanks.these meatballs are wonderful with a nice spinach salad and warm bread.enjoy.

Provided by I luv grubs

Categories     Meatballs

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

1 -2 lb ground beef
1 egg, beaten
1/2 cup milk
2/3 cup pearl barley
1/2 cup teriyaki sauce
1 (16 ounce) can stewed tomatoes
2 cups water
1 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon vegetable oil
1 tablespoon instant minced onion

Steps:

  • combine: meat, egg, milk, barley, chili powder, and salt in a bowl. mix and form into 2" meatballs. melt butter and oil in fry pan. brown meatballs on all sides.
  • combine: tomatoes, water, teriyaki sauce, and onion in a large sauce pan. bring to a boil. drop meatballs into sauce pan. cover and simmer for 1 1/2 hours.

PORCUPINE MEATBALLS



Porcupine Meatballs image

Although my mother usually made our Porcupines with a cream sauce, I know that a lot of folks grew up with the tomato-ey kind. Here's another version of the old tried and true favorite for you! An adopted recipe.

Provided by Julesong

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 cup uncooked white rice
1/2 cup water
1/4 cup chopped onion (1 small onion)
1 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon garlic powder (or 1 large clove garlic, minced)
1/8 teaspoon fresh ground black pepper
1 (15 ounce) can tomato sauce
1 cup water
2 teaspoons Worcestershire sauce

Steps:

  • Mix the meat, rice, 1/2 cup of water, onion, salt, celery salt (which I don't usually use, but this recipe came this way), garlic powder or minced garlic, and pepper.
  • Shape the mixture into 1 1/2-inch balls.
  • Stovetop cooking method: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes.
  • Oven cooking method: Preheat oven to 350 degrees F. Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.
  • Serve with veggies, salad, and good crusty bread!
  • Note: using brown rice is not recommended.

MOM'S PORCUPINE MEATBALLS



Mom's Porcupine Meatballs image

These were a favorite of mine when I was growing up. This is taken from my family cookbook. I've made them with ground turkey also - very tastey!

Provided by Babs7

Categories     Meat

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs lean ground beef
1/2 cup rice
1 medium onion, finely chopped
1 beaten egg
1/2 teaspoon salt
pepper
1/4 teaspoon chili powder
1/4 teaspoon italian seasoning
1 (10 1/2 ounce) can tomato soup
1 (8 ounce) can tomato sauce
2 1/2 cups water

Steps:

  • Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter).
  • In large skillet or Dutch oven, mix tomato soup and tomato sauce with water. Stir to mix completely.
  • Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce.
  • Lower heat to simmer and cover with close-fitting lid.
  • Gently stir after 20 minutes.
  • Continue to cook with pan covered for 20 minutes longer.
  • They are finished when rice is tender and sticks out like little spines on the meatballs.

AUNT BECKY'S PORCUPINE MEATBALLS



Aunt Becky's Porcupine Meatballs image

My Aunt Becky gave my mother this recipe years ago when I was a little girl. She made it for us often. Now I make it for my family and they love it!

Provided by Kim D.

Categories     White Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 cup Minute Rice
1/2 cup water
1/3 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 (15 ounce) can tomato sauce
1 cup water
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees F.
  • Mix first 8 ingredients together by hand in a large mixing bowl.
  • Form meatballs into balls (1 tablespoon per meatball) and place in an ungreased 9X13-inch casserole dish.
  • Mix together tomato sauce, 1 cup water and 2 teaspoons Worcestershire sauce.
  • Pour over meatballs.
  • Cover with foil and bake for 45 minutes.
  • Remove foil and bake an additional 15 minutes.
  • Serve on top of mashed potatoes or rice.

Nutrition Facts : Calories 331.2, Fat 17.4, SaturatedFat 6.7, Cholesterol 77.1, Sodium 1248.8, Carbohydrate 19.7, Fiber 2, Sugar 5.4, Protein 23.6

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