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Porcupine Meatballs
Porcupine Meatballs
Printable recipe:
This is the “stuffing” of stuffed peppers made into its own meal, will become a quick family favorite! And there’s no messy frying! Why are they called porcupine balls? It's because the rice cooks and sticks out so they look a bit like porcupines. You can easily double or triple this recipe to feed a crowd.
Ingredients:
Meatballs
1 lb ground beef
1/2 finely chopped onion
1/2 c cooked rice
1 egg
1 tbsp fresh parsley or 1 tsp dried
1 tbsp worchestershire
1 tsp garlic powder
1/2 tsp salt & pepper
Sauce:
1 cup tomato sauce
1 can condensed tomato soup
1 cup chicken broth
1 tbsp Italian seasoning
Preheat oven to 350°F
Mix the meatball ingredients together, just until mixed, don’t over mix. Scoop into 1 tbsp meatballs (you’ll get 20) add to a 9x13 baking dish.
In a separate bowl, mix the sauce ingredients together and pour over the meatballs. Cook uncovered for 1 hour. Serve over mashed potatoes, rice, grits or egg noodles
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Old Fashioned Porcupine Meatballs
Old Fashioned Porcupine Meatballs in tomato sauce make a delicious and economical family meal. This recipe has been popular since the Great Depression when it was developed by using staple ingredients of ground beef and rice. These meatballs are super easy and hearty!
Porcupine Meatballs
Ingredients
1 pound ground beef
1/2 cup uncooked white rice
1/2 cup water
1/3 cup finely chopped onion
1/2 tsp garlic powder
2 (8 oz.) cans tomato sauce
2 Tbsp brown sugar
2 tsp worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
Instructions
In a mixing bowl combine ground beef, rice, water, onion, garlic powder, and salt. Mix until everything is well combined. Form into balls and place in a 9 x 13 baking dish. In a separate bowl combine tomato sauce, brown sugar, worcestershire sauce, pinch of salt, pepper, and stir. Pour over meatballs. Cover with aluminum foil and bake in a 350 degree oven for 1 hour.
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ADDRESS: 26 Thai Phien street, Minh An district, Hoi An
CAO LÂU (HOI AN THICK NOODLES SOUP): Dip noodles and spring sprouse in boiled water and place in a bowl. Continue adding herbs, char siu pork, char siu sauce, cashew oil, sate and fried cao lau in the bowl.
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2. DUC NHAY 1 VILLAGE
APPETIZER: Bamboo sticky rice, basil salt & steamed bamboo shoot.
GRILLED PORCUPINE: Marinate the meat with lemongrass, ginger, chillies, pepper, honey and cooking oil. Grill it for 30 mins. Chop up and place on a plate with herbs.
PORCUPINE INTESTINE SOUP (PỊA): Boil the intestine and then cut it into small pieces. Add ginger and the mixture of lemongrass, chillies, fish sauce, salt and seasonings. Continue adding vegetables (including herbs, basil, coriander and cilantro) and cook until it's done.
FAKE DOG MEAT: Chop up the porcupine meat-bone and place in a pot. Add lemongrass, ginger, salt, shrimp paste, seasonings, honey and fermented rice in the pot. Stir it well for 20 minutes and then add herbs.
PORCUPINE SALAD: Steam the porcupine with lemongrass, ginger and chillies. Chop the meat up and place in a bowl. Add a mixture of lemongrass, chillies, fish sauce, salt and seasonings. Continue adding MSG, herbs, stir-fried smash rice, and lime. Mix everything up and serve.
RƯỢU CẦN (STRAW WINE): Use purple sticky rice seeds that have been raised for 8 months. Cook on firewood and then add in a clay pot to begin the 1-week fermentation process. Pour water in the pot of fermented sticky rice.
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TWO IN ONE: Stuffed Peppers ???? & Porcupine ???? Meatloaf!
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SAVING Money Never Tasted So Good: Easy Budget Porcupine Meatballs
In this video, we're bringing you a fantastic recipe for Penny Pincher Porcupine Meatballs in Rich Tomato Sauce. If you're looking for a budget-friendly yet delicious meal that will satisfy your taste buds, you've come to the right place!
Our Penny Pincher Porcupine Meatballs are packed with flavor and perfectly complemented by a luscious tomato sauce. These meatballs are made with a clever twist using rice, which adds a delightful texture and helps stretch your budget. Not only are they affordable, but they're also incredibly easy to make.
Join us as we take you step by step through the process of creating these mouthwatering meatballs. From shaping the meat mixture into adorable porcupine-like balls to simmering them in a rich tomato sauce, we'll guide you every step of the way.
Whether you're cooking for yourself, your family, or hosting a gathering on a budget, these Penny Pincher Porcupine Meatballs will impress everyone without breaking the bank. The combination of juicy meatballs and the tangy tomato sauce will have your taste buds dancing.
So, if you're ready to learn how to make this budget-friendly and flavorful dish, hit that play button and let's get cooking! Don't forget to like this video, subscribe to our channel, and hit the notification bell, so you never miss a delicious recipe. Get ready to enjoy Penny Pincher Porcupine Meatballs in Rich Tomato Sauce like you've never tasted before!
For the printable recipe, visit:
Video Chapters:
0:00 Introduction
0:11 Preparing the meatballs
1:06 Making the meatballs
1:32 Preparing the sauce
2:07 Baking
2:35 Garnish and conclusion
Ingredients:
For the Meatballs
1 pound lean ground beef
1⁄2 cup long grain rice
3 cloves chopped garlic
1⁄2 small chopped onion
1⁄2 cup water
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
Making the Sauce
15 ounces tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
2 tablespoons sugar
2 tablespoons chopped parsley for garnish
Additional Notes:
Feel free to customize the seasonings in the meatball mixture according to your taste preferences. You can add herbs like parsley, oregano, or basil for extra flavor.
For a healthier twist, you can use lean ground turkey or chicken instead of beef.
To ensure the meatballs hold their shape while cooking, it's essential to thoroughly mix the meat mixture and allow it to rest for a few minutes before shaping them.
If you prefer a spicier tomato sauce, you can add a pinch of red pepper flakes or a dash of hot sauce to give it a kick.
Serve the Penny Pincher Porcupine Meatballs over cooked pasta, rice, or with a side of crusty bread for a complete and satisfying meal.
This recipe is perfect for meal prep or batch cooking. You can make a large batch of meatballs and freeze them for later use. Just thaw them in the refrigerator overnight before reheating.
Feel free to garnish the dish with grated Parmesan cheese and fresh herbs for an extra touch of flavor and presentation.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on the stovetop for a quick and delicious meal.
Don't be afraid to experiment with different ingredients or add vegetables like bell peppers or spinach to the sauce for added nutrition and flavor.
Enjoy these Penny Pincher Porcupine Meatballs in Rich Tomato Sauce as a comforting and budget-friendly meal that will surely become a family favorite!
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