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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Old-fashioned Australian porcupine meatballs recipe | taste.com.au
Here's a retro favourite that is sure to be a hit with the kids. Made in one pot, it's sure to be a hit with the adults too.
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Porcupine meatballs
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.
Preheat oven to 350°
Ingredients:
Meatballs
1 lb ground meat (chicken, Turkey, beef, any meat you have)
1/2 finely chopped onion
1/2 c cooked rice
1 egg
1 tbsp parsley
1 tbsp worchestershire
1 tsp garlic powder
1/2 tsp salt & pepper
Sauce:
1 cup tomato sauce
1 can Campbell’s condensed tomato soup
1 c chicken broth
1 tbsp Italian seasoning
Mix the meatball ingredients together, just until mixed, don’t over mix. Scoop into balls (you’ll get 20) put into a 9x13 casserole dish. Mix the sauce ingredients together and pour over the meatballs. Cook uncovered for 1 hour. Serve over mashed potatoes
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 Hunting Catch And Cook With How To Skin A Porcupine
Porcupine hunting is something I do every year. I always cook every porcupine I shoot and make them into a delicious meal because I believe they are more than just a pest. They taste better than most other wild game animals and the more people I introduce it to, the more people agree with me. I make this porcupine into a pulled pork sandwich and I show you how to cook it properly along with the best and easiest way to skin a porcupine. I hope you enjoy!
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How to Make Porcupine Meatballs | Slow Cooker Recipes | Allrecipes.com
Get the 5-star recipe for Slow Cooker Porcupine Meatballs with Peppers at
In this video, you'll see how to make porcupine meatballs simmered in a zesty tomato and wine sauce with peppers and onions. Fry up the meatballs, and add them to the slow cooker along with prepared spaghetti sauce, red wine, peppers, and herbs. Enjoy over pasta or rice or with a loaf of crusty bread.
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