CLASSIC PORCUPINE MEATBALLS
These might have a funny name, but porcupine meatballs are simply delicious beef meatballs made with white rice, slowly cooked in tomato sauce.
Provided by Tara Teaspoon
Categories Dinner
Time 1h50m
Number Of Ingredients 21
Steps:
- In a medium bowl, combine rice and hot water. Let sit for 20 to 25 minutes.
- Heat oven to 375°F.
- While rice soaks, in a large bowl combine the ground beef, onion, garlic, parsley, pepper, salt and cayenne. When rice has soaked 20 minutes add the rice and the water. Mix until everything is evenly distributed.
- Form mixture into 10 meatballs (they will be about ⅓ cup each). Place the meatballs in a 3-qt or 9-by-13-inch baking dish. Set aside while you make the sauce.
- In a separate bowl combine diced tomatoes and tomato sauce. Stir together the water and flour and add to tomatoes. Stir in onion, garlic, green pepper, and Worcestershire. Add the sugar, celery seed and salt.
- Pour the tomato sauce around the meatballs and cover the dish tightly with foil. Bake for 1 hr, then remove the foil and bake until the tops are just browning, 20 to 25 minutes more.
- Garnish with chopped parsley if desired and serve.
Nutrition Facts : ServingSize 1 g, Calories 144 kcal, Carbohydrate 18 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 797 mg, Fiber 2 g, Sugar 7 g
PORCUPINE MEATBALLS WITH RICE AND TOMATO SAUCE
Steps:
- Combine the ground beef, rice, onion, 1/4 cup of the water, salt, and pepper.
- Shape meat mixture into 12 to 15 meatballs. Combine the soup, chili powder, and 3/4 cup of water in a large saucepan; bring to a boil. Add meatballs to the sauce mixture. Add a little more water to cover, if necessary.
- Reduce the heat to low, cover the pan, and simmer over very low heat for about 1 hour. Stir occasionally and add more water, if necessary, to keep the meatballs covered with liquid.
- Serve the meatballs along with plain boiled or mashed potatoes or noodles. Broccoli is an excellent side vegetable, or serve them with green beans, peas, or corn.
Nutrition Facts : Calories 350 kcal, Carbohydrate 19 g, Cholesterol 101 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, Sodium 929 mg, Sugar 7 g, Fat 14 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
PORCUPINE MEATBALLS AND RICE CASSEROLE
My mom used to make Porcupine Balls when I was a kid. I scoured the internet and only found those done in a frying pan without a rice layer. The rice was my favorite part. I have played around with it ( since my mom is now dead and never wrote it down). I think I have found the easiest way to make this. Serves up great with...
Provided by Jennifer McLemore
Categories Casseroles
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Mix first seven ingredients and roll into 1 1/2 inch balls. should yield about 24-28 meatballs. Set aside
- 2. Mix tomato sauce, soup and water in large bowl. Add Worcestershire sauce, spices ( as desired) and brown sugar.
- 3. Spray a 9 x 13 dish with vegetable spray ad pour 2 cups minute rice in bottom. Pour half of sauce over rice. Top with meatballs and pour remaining sauce over top. Seal with foil and bake at 350 for approx 45 mins. Remove foil and allow to bake until rice is cooked and meatballs are brown. Do not worry about too much liquid! It cooks in nicely. In fact if desired you can two 14 oz cans of tomato sauce in place of the one soup and same amount of water. It is a bit more moist. Quite interchangeable. I have also used all tomato soup. My family prefers it with a combination.
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