Best 10 Meatball Porcupines Recipes

PORCUPINE MEATBALLS

Steps:

• In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.
• Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

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

Steps:

• Heat oven to 425°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, mix crushed cereal, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole.
• Pour water and tomato juice over meatballs; stir gently.
• Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear.

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.

MELINDA'S PORCUPINE MEATBALLS

Steps:

• Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
• Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

PORCUPINE RICE MEATBALLS

Steps:

• In medium bowl, beat egg.
• Add 1/4 cup tomato soup, uncooked rice, parsley flakes, dried onion, salt and pepper.
• Mix well.
• Add ground beef and using your hands, mix well again.
• Shape into 1-inch meatballs.
• This should make about 20 meatballs.
• Place meatballs in a 12-inch skillet.
• Mix remaining soup with the water.
• Add Worcestershire sauce and mix.
• Pour soup mixture over the meatballs.
• Cook without stirring until mixture starts to boil.
• Turn heat to low.
• Cover and cook for 40 minutes, stirring occasionally.
• Using a wooden spoon, carefully stir the meatballs so they don't stick to the skillet.

PORCUPINE MEATBALLS III

Steps:

• In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
• In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
• Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

PORCUPINE MEATBALLS

Steps:

• Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
• Shape mixture into about 20 small meatballs.
• Place meatballs in a large skillet.
• Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
• Bring to a boil.
• Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.

OVEN PORCUPINES

Steps:

• In a bowl, combine the first seven ingredients; shape into 12 balls. Place meatballs in an ungreased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs. , Cover with foil and bake at 350° for 1 hour. Uncover; bake 15 minutes longer.