PORCUPINE BALLS
A beef and rice dish, and the meatballs look like porcupines!
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 °F.
- Put the ground beef into a mixing bowl. Measure 1/2 cup of the rice and put it in with the meat. Mix it all together with your clean hands. Form the mixture into 8 or 9 golf ball-size balls.
- In a large casserole dish, add the remaining rice, dried onion, salt, Italian seasoning, diced tomatoes and beef broth. Stir together with the spoon and top with the meatballs.
- Cover the dish tightly with foil and bake for about 1 hour. The rice in the meatballs will have puffed up all around the meat, and your meatballs will look like little porcupines!
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 BALLS
Little meatballs rolled in rice, hence the name porcupine balls! This is an old recipe, but good! With minimal ingredients it is easy to make and budget friendly. Hope you enjoy!
Provided by robingracejohnson
Categories One Dish Meal
Time 1h5m
Yield 12-14 balls, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg slightly with water and 2 tablespoons of soup mix.
- Mix lightly with ground beef and 1/4 cup of the rice.
- Shape into balls.
- Roll remaining 1/4 cup of rice pressing tightly into meat.
- Heat tomato juice to boiling and stir in remaining onion soup mix and sugar; reduce heat to simmer.
- Place meat balls in saucepan of tomato juice and cover.
- Simmer, stirring occasionally, 50 minutes or until rice puffs out around meat.
Nutrition Facts : Calories 418.5, Fat 18.5, SaturatedFat 7.1, Cholesterol 123.6, Sodium 1215.2, Carbohydrate 36.5, Fiber 1.9, Sugar 13.1, Protein 27
MELINDA'S PORCUPINE MEATBALLS
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
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
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
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.
OVEN BAKED PORCUPINE MEATBALLS
You can make the meatballs ahead of time and freeze. Then simply remove from the freezer, add the remaining ingredients and bake. Double this recipe for a buffet company meal or camping trip. So easy to make as there's no need to brown the meatballs in the skillet-saves time and bother.
Provided by Olha7397
Categories Meat
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.
- Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.
- Bake in 350°F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.
- Farm Journal's Best Ever Recipes.
Nutrition Facts : Calories 352.4, Fat 18.4, SaturatedFat 7.4, Cholesterol 80.9, Sodium 943.9, Carbohydrate 21.5, Fiber 0.9, Sugar 4.3, Protein 23.9
PORCUPINE MEATBALLS
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
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.
PORCUPINE BALLS
My grandmother always made these when said we were "REALLY" hungry. Giant meaty, tomato meat balls.
Provided by kadams8
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thaw beef, chop onions into small pieces (Some people prefer minced).
- In a bowl combine beef, onion and egg.
- Mix well with hands.
- Roll into "meat balls". Any size will do. My husband loves them the size of a tennis ball.
- Put rice into large bowl.
- Roll "meatballs in rice so they are coated (making them little porcupines).
- Place in bake ware dish.
- Pour both cans of tomato soup into another bowl and mix with one can of water.
- Pour over porcupine balls.
- Turn porcupine balls over and spoon some of the soup over them.
- Cover and bake at 350°C for 30 minutes, uncover and bake until meat is well done (approximately 30 minutes).
Nutrition Facts : Calories 495.1, Fat 13.8, SaturatedFat 5.5, Cholesterol 126.6, Sodium 881, Carbohydrate 61, Fiber 3, Sugar 12.8, Protein 30.5
CREAM STYLE PORCUPINE BALLS
My mom gave me this recipe years ago. It's not your typical porcupine balls made with tomato sauce. Meatballs made out of ground chuck have onions and rice in them and cream of celery soup poured over the meatballs and baked in the oven. I like these with mashed potatoes and a side of green beans. Good ole comfort food!
Provided by Crazycook in PA
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ground beef with onions, salt, pepper, worcestershire sauce and rice and form into balls. Place balls in a baking dish.
- Mix soup with water and milk and pour over the meatballs.
- Bake, covered at 350 degrees for approximately 75 minutes.
Nutrition Facts : Calories 361.9, Fat 21.1, SaturatedFat 7.9, Cholesterol 87.6, Sodium 1256, Carbohydrate 18.1, Fiber 0.9, Sugar 2, Protein 23.6
PORCUPINES
These are great to make ahead of time and then freeze. We freeze them with mashed potatoes and corn as part of a homemade TV dinner.
Provided by Tara
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 21.1 g, Cholesterol 54.8 mg, Fat 12.8 g, Fiber 1.7 g, Protein 18.5 g, SaturatedFat 4.9 g, Sodium 1107.4 mg, Sugar 4.2 g
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