Porcupine Meatballs In Tomato Sauce Recipes

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.

PORCUPINE MEATBALLS

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.

PORCUPINE MEATBALLS IN TOMATO SAUCE

Steps:

• In large pot or Dutch oven, combine tomato sauce, crushed tomatoes, and water. Add a teaspoon of Italian seasoning and a pinch of sugar.
• Warm sauce over low heat while you make the meatballs.
• Mix together meatball ingredients in a large bowl, then form into large balls, about 2 inches in diameter.
• Gently add the meatballs to the warm tomato sauce. Use a spoon to cover all of the meatballs with sauce.
• Cook at a low simmer for 1 1/2 to two hours - do not allow the sauce to boil.
• Remove from heat and let rest for about 15 to 30 minutes before serving.

PORCUPINE MEATBALLS

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.