THE ABSOLUTE BEST PORCUPINE MEATBALLS
Soft & tender well-seasoned meatballs baked in a rich tomato sauce make this the perfect classic comfort food for family dinners.
Provided by TKWAdmin
Categories Meatballs
Number Of Ingredients 20
Steps:
- Preheat the oven to 350F. In a bowl, add all sauce ingredients and whisk to combine. Set aside.
- In a small bowl add the bread and milk and gently press down. Allow to soak for ~5 minutes.
- In a large bowl add the rest of the meatball ingredients. Add the panade mixture (milk and bread) to the bowl. Without overworking the mixture, gently mix just to combine. The mixture should be wet but hold a shape when you form it into a ball. Scoop enough meat mixture to form a 2" round ball (I use a large cookie scoop to measure out my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands! *See post for freezing instructions.
- Place the meatballs in a 3-4 quart baking dish or 9×13" baking pan. They can touch. Repeat until all of the meatballs are shaped and in a pan. If necessary, use 2 pans if you do not have a large enough pan.
- Pour the mixture over top of the meatballs. Cover the meatballs with foil and bake for 30 minutes. Carefully remove the cover and bake for another 20-25 minutes or until the internal temperature reads 165F.
- Remove from the oven and allow to cool for a few minutes before plating.
- Store leftovers in a lidded container in the fridge for up to a week.
Nutrition Facts : ServingSize 2 meatballs, Calories 389 calories, Sugar 11.9 g, Sodium 821.7 mg, Fat 19.5 g, SaturatedFat 7.1 g, TransFat 1.1 g, Carbohydrate 32.2 g, Fiber 2.5 g, Protein 20.7 g, Cholesterol 85.1 mg
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.
GRANDMA'S MEATBALLS WITH SAUERKRAUT
This is another one of my grandma's Hungarian recipes- I love sauerkraut. And many of her recipes have sauerkraut and rice and pork or beef - all similar but still different in taste. Again this has been tweaked for today's cooking. I hope you enjoy this recipe. This is great served with sourdough or pumpernikel bread. Photo...
Provided by Pat Duran
Categories Meat Appetizers
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Meatballs: Mix together all ingredients and make into small walnut sized balls;pressing tightly together. Drop into boiling salted water. Cook in the water for about 15 minutes. Remove and set aside.Reserve water.
- 2. Sauce: In a small saucepan mix flour and butter and paprika and cook over medium heat until thickened. Stirring constantly. Add a few meatballs at a time to this sauce, mixing well after each addition. Add about 1 or 2 cups of the reserved water, Stir well.
- 3. Combine sauerkraut, cranberries, onion and sugar. Add to meatball mixture. Cook over medium heat for about one hour, stirring occasionally.
PORCUPINE MEATBALLS IN SAUERKRAUT
Many versions of this recipe exist out there, but this is a 4-2 recipe as well. In this recipe I was looking to use up some frozen meatballs we have had sitting around for a long time.
Provided by David Hawkins
Categories Meat
Time 1h
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- Defrost meatballs ahead of time by placing in the refrigerator before cooking.
- Heat dutch oven or large sauce pan over medium heat, add oil.
- Add onions to the dutch oven and saute for about 2 minutes.
- Add garlic to the dutch oven and continue to saute for about 1 minute then remove pot from heat.
- Remove onions and garlic to a bowl and set aside.
- Add meatballs to the same pot, using left over oil. Over medium heat, get all meatballs hot to the touch, and possibly brown a bit if desired.
- Add Tomatoes, spices, and sauerkraut and begin to simmer, checking sauce for taste after a few minutes to see if you need any more salt, pepper or other spices.
- Simmer on low for about 25 minutes.
- Serve with root vegetables or rice as you prefer.
Nutrition Facts : Calories 88, Fat 0.7, SaturatedFat 0.1, Sodium 662, Carbohydrate 20.1, Fiber 5.7, Sugar 1.8, Protein 4.2
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
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
MEATBALLS WITH SAUERKRAUT
Make and share this Meatballs with Sauerkraut recipe from Food.com.
Provided by SweetSueAl
Categories Meat
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- ---------Formeatballs---------.
- Combine all ingredients in a large bowl, mix well.
- Make meatballs small, place in a roasting pan or 13X9 casserole dish.
- ------ForSauce----------.
- Combine sauce ingredients in a large bowl.
- Pour over meatballs.
- Bake at 350, uncovered for 2 hours.
- When I make these ahead of time, I reheat in a crockpot on high for 4 hours, but make extra sauce to keep them moist and delicious.
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.
GERMAN MEATBALLS WITH SAUERKRAUT
The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill.
Provided by Toby Jermain
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
- Shape into 1½" to 2" meatballs, and chill until set.
- Heat the oil in a large skillet, and brown the meatballs on all sides.
- Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
- Add sauerkraut and juice to skillet, and top with meatballs.
- Cover and simmer for 15-20 minutes or until meatballs are done.
- Add water or wine if necessary to keep sauerkraut moist.
- Sprinkle with parsley for garnish.
- Serve with buttered boiled potatoes.
Nutrition Facts : Calories 436.6, Fat 24.4, SaturatedFat 8.3, Cholesterol 135.1, Sodium 1863.3, Carbohydrate 19.8, Fiber 4.9, Sugar 4.6, Protein 33.9
ULTIMATE PORCUPINE MEATBALLS
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
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
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