WHAT FUN!! Porcupine Meatballs
Porcupine Meatballs made from hamburger (no, not porcupine meat ????) and rice.
Ingredients
Meatballs:
1-pound lean ground beef
½ cup uncooked white rice
½ cup water
1/3 cup finely chopped onion
1 tsp salt
1/8 tsp black pepper
1/8 tsp granulated garlic
Sauce:
1-15 ounce can, tomato sauce
1 cup water
2 tsp chili powder
Mix ingredients together. Form into balls, the size of walnuts or larger. Place in a lightly greased baking dish. Mix sauce ingredients together, and pour over the meatballs. Cover with foil. Bake at 350 degrees for 45 minutes; remove foil and bake another 15 minutes. Serves 4-6.
Porcupine Meaballs
First things first…these delicious meatballs contain zero percent porcupine. Instead, they are great Montana beef with basmati rice braised in a tomato sauce finished in the oven. This one-pot meal is fantastic if you have a busy schedule (and who doesn’t)?
Porcupine Meatballs are similar to a classic meatball recipe, only with rice added to the meat mixture before cooking. When the rice sticks out, these meatballs resemble a little ‘porcupine’. The rice gives these meatballs an entertaining soft texture and appearance.
INGREDIENTS:
• 1 1/2 lb. ground beef
• 3/4 cup basmati rice, uncooked
• 1/2 cup whole milk
• 1/2 yellow onion, finely chopped
• 2 TBSP tarragon, fresh
• 2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• Cayenne pepper, to taste
• 2 TBSP extra-virgin olive oil
• 1 (28-oz.) can tomatoes puree
• Kosher salt
• Freshly ground black pepper
INSTRUCTIONS:
1. Preheat oven to 350°F.
2. In a large bowl, combine ground beef, rice, milk, onion, tarragon, 1 teaspoon Worcestershire, garlic powder, cayenne pepper, and kosher salt.
3. Shape beef mixture into 1½” meatballs.
4. In a heavy-bottomed skillet over medium heat, heat the olive oil. Add meatballs in a single layer and cook until golden, turning occasionally, about 10 minutes. Remove meatballs to a plate.
5. In a 9”-x13” baking dish, whisk together pureed tomatoes and remaining teaspoon Worcestershire. Season with salt and pepper. Add meatballs to the baking dish and cover with foil.
6. Bake until rice is tender, (roughly 40 minutes). Remove foil and bake until sauce is thickened and meatballs are cooked through (another 15 minutes).
7. Serve over egg noodles or as is.
Stuffed bell pepper balls ( porcupine balls) feed large family less than $5. Fun kids meal
Kids live to help make this meal.
spending a day with my neice working in the garden, back yard projects and cooking a fun meal.
check out Alayna's channel, she does mostly how to videos.
find me on Instagram @beginnOw
Jank Gourmet Porcupine Stuffed Peppers
Marcus takes you through the quick and easy steps to make Porcupine Stuffed Peppers. Make sure to like and subscribe if you enjoy the video!
PORCUPINE MEATBALLS! Vintage Cookbook Review and Recipes
PORCUPINE MEATBALLS! Vintage Cookbook Review and Recipes
Today I'm reviewing Favorite Recipes of Ohio Meats, a cookbook from 1965. I'm also cookin' up some Porcupine Meatballs, a classic budget ground beef recipe.
- cast iron skillet I used:
CAMERA GEAR:
- camera:
- mic:
- lavalier:
- shooting grip/tripod:
-----------------------------------------------------------------------------------------------------------------------------------------
PORCUPINE BALLS
2lb ground beef
1/2c long grain rice
1 egg
1/2c milk
1t salt
4c tomato juice
1/2t chili powder
1T minced onion
Preheat oven to 375. Mix beef, rice, egg, milk, and salt. Form into tablespoon-sized balls and brown in skillet. Place meatballs into a casserole dish. Combine tomato juice, chili powder, and salt and pour over meatballs. Bake for 1 hour.
TIMESTAMPS
0:00 Intro
0:08 Book Review - Favorite Recipes of Ohio Meats
6:24 Recipe - Porcupine Balls
10:37 Dottie Break
11:06 The Official Taste
12:59 Outro
----------------------------------------------------------------------------------------------------------------------------------------
Some of my favorite kitchen tools:
OXO Good Grips Mini Angled Measuring Cup:
Wilton Angled Spatula, 9 inch:
Victorinox Fibrox Pro Chef's Knife, 5-Inch:
Victorinox Swiss Army 10-1/4 Serrated Bread Knife:
Lodge 12 Cast Iron Skillet:
DISCLAIMER:
Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.
Porcupine Meatballs
Here's another cooking video!
Thanks for watching!
Porcupine Meatballs
1 1/2 lbs. hamburger
1/2 C. uncooked rice
1 can tomato soup
1 can water
1 tsp. salt
1/8 tsp. pepper
1 T. chopped onion
Combine meat, rice, seasonings and onion. Shape in small balls. Mix tomato soup and water: heat. Add meatballs. Cover and cook slowly for 60 minutes.
Homemade condensed soup mix:
This makes 3 cups worth of dry mix. (9 cans condensed soup)
2 c. Instant nonfat dry milk powder
3/4 c. Cornstarch or Arrowroot powder
1/4 c. Instant bouillon granules
2 T. Instant dry onion flakes
1/2 t. Pepper
1/2 t. Thyme, optional
1/2 t. Basil, optional
Combine all ingredients and store in airtight container.
To use as a substitute for one can condensed soup:
1/3 c. dry mix
1 1/4 c. water
Stir the dry mix and liquid together in a saucepan. Cook over medium heat, stirring continuously until thickened.
*If you need condensed tomato soup you can use tomato juice in place of the water.