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How To make Porcupine Meatballs
1 1/2 lb Ground beef 1/4 t Pepper
1/2 c Raw rice 1 cn 10 1/2 oz
Tomato soup 1 c Chopped onion 3/4 c Watter
1 t Salt 2/3 c Milk
Mix well the ground beef,rice,onion and the salt and pepper. wet hands and form mini-loaves ( about the size that fits in both cupped hands). The approximate yield is 10 to 12 mini-loaves. Place in a lasagne pan (10 x 14) in 4 rows of 3 leaving about 3/4 of an inch between them. Set aside. Combine the soup and the water and pour over the "meatballs". Be sure to pour over all the meatballs. Now cover tightly with aluminum foil. Bake at 350 to 375 for 45 mins to 1 hour. The hotter temprature is for larger
Meatballs for samller adjust the temprature down. -----
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How to Make Melinda's Porcupine Meatballs| Dinner Recipes | Allrecipes.com
These are fun meatballs because the rice gets cooked from the inside and then pokes out! Perfect as an appetizer or for a side to your meal. Get the recipe for Melinda's Porcupine Meatballs:
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PORCUPINE MEATBALL BAKE!! OLD FASHIONED GOODNESS!!
Today we are going way back! Porcupine meatballs may have been part of your childhood like they were mine! These delicious morsels never go out of style and they are definitely a delicious change of pace! Perfect for cooler months but wonderful anytime you want a taste of home. These are simple and made with few ingredients so the pure flavors shine through. These meatballs use rice as the binder and they cook in a delicious tomato sauce that has an unexpected ingredient! I know that you and your family will love these!
Be aware, that no porcupines were hurt in the making of this recipe! Seriously though, they are called porcupines because when the rice cooks in the sauce the meatballs look prickly. Thus the prickly name! It's all in good fun though and in the end you will have a delicious, stick to your ribs meal just like your mom or grandmother used to make!
This all starts with some ground meat. I am using a combination of beef and pork, but you should use what you like, whether it be all beef, all pork, chicken turkey or other. There is no wrong choice here. The ground meat is blended with simple spices and a good portion of uncooked rice. I prefer to use par-cooked or par-boiled rice which can also be referred to as converted rice. This rice takes 25% less liquid to fully cook and approximately 25% less time to be done. To moisten the meat mixture I like to add some tomato juice. You can use water or broth if you prefer. The tomato juice adds a great zip to the meatballs in the end.
The meatballs will cook in a sauce which will help to hydrate the rice to perfection and lend great flavor throughout. This is done with some petite diced tomatoes with their juice along with a family size can of condensed tomato soup! If you only have small cans of tomato soup, use three of them. I also like to have lots of sauce and would normally add two of the cans of tomato soup but I only had one this time. In the end it worked out fine.
The meatballs are formed and tossed into the casserole dish with the blended sauce mixture. I cover this with a layer of parchment as well as some foil and bake until done, about 1 hour or so. Oven performance can vary so you will need to test yours to make sure both the rice and the meat are cooked to perfection. Once done, allow the casserole dish to rest for about 30 minutes before serving. This will allow the rice to steam a little longer and allow everything to calm down before eating.
We like to serve this with mashed potatoes and a salad or vegetable on the side. You do what you like most. I serve mashed potatoes because that is how it was served growing up. Cabbage rolls were served the same way and I love it! This would be great with noodles or just a veg on the side. Your choice.
These porcupine meatballs are also a great option for freezer banking. You should cook completely and allow to cool before freezing. This is one time where you will hear me recommend cooking prior to freezing that way when you reheat all you are doing is heating through and not worrying about cooking thoroughly. Once cooled, wrap tightly and seal in a large zip top bag. Mark with a sharpie and freeze for up to three months.
Upon reheating from frozen cook for 1 hour at 400 degrees or 40 minutes if fully thawed. If freezing I recommend also adding a bit more water to the mixture just to be sure that it does not all get absorbed in the process.
I hope that you give these old fashioned porcupine meatballs a try sometime soon and I hope you love them!
Happy Eating!
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Porcupine Meatballs ! Meatball recipe ! Easy Recipes
Hi Neighbors,
In this video is a recipe that can help you stretch your ground meat to help save money without loosing flavor. The meatball and sauce recipe is one my Ma would use and Casey is excited to share his Grandma's recipe so he didn't want to edit any of the goodness out of the video.
Please Like, Share and subscribe.
Kindest regards
Jerri-ellen and Casey
#cookingithneighbours #cookingwithneighbors #porcupinemeatballs #meatballs #budgetmeals
Ingredients I used in this recipe
For the meatballs
2lbs or about 900 grams of ground beef ( I used lean)
2 cooked cups of long grain white rice (so that measurement is after cooking it)
you can used uncooked 2 cups of minute rice or 2 uncooked cups of parboiled rice
a table spoon or two of ketchup
2 medium or large eggs
1 table spoon of parmesan cheese grated
1/2 table spoon of garlic powder
1 table spoon of dried parsley
1/2 package of onion soup mix
For the sauce
2 796 mls or 28 oz cans of crushed tomatoes
2 10 oz or 284 mls cans of tomato soup
1/2 package of onion soup mix
1/4 cup of brown sugar
1/4 cup of white vinager
salt and pepper to to taste
1/2 of chilie flake
few dashes of Worchester sauce
Mix your meatball ingredients together and roll into size meatballs you like
place in casserole dish or lasagna pan
mix your sauce together
pour over meatballs.
cover and bake at 350 for 1 and half hours
Thanks you for being supportive
Porcupine Ball Recipe!
*I made a larger recipe, the original recipe for 6-8 porcupine balls is below) This makes a GREAT freezer meal!
These are part of my School Lunch Series. One of my favorite school lunches as a kid! The link to the recipe is below. If you enjoy this video please hit SUBSCRIBE. If you are a current subscriber please hit the BELL notification, so you know when I upload! Thank you for being part of my kitchen AND my life!
Porcupine Ball Recipe:
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Cavatini Recipe:
Porcupine Meatballs I The Recipe Critic
RECIPE HERE:
Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!