Best 3 Paula Deen Porcupine Meatball Recipes
**Paula Deen's Porcupine Meatballs: A Scrumptious Dish for Every Occasion**
Indulge in the delightful flavors of Paula Deen's Porcupine Meatballs, an iconic Southern dish that combines savory meatballs with a tangy sauce and fluffy rice. It's the perfect comfort food for family gatherings, potlucks, or a satisfying weeknight meal. This recipe features a unique twist: the meatballs are stuffed with rice, adding an extra layer of texture and flavor to each bite. The meatballs are simmered in a flavorful tomato sauce, creating a rich and satisfying gravy that pairs perfectly with the tender rice. The meatballs are then nestled atop a bed of fluffy white rice, making it a complete and hearty meal. Paula Deen's Porcupine Meatballs is sure to become a family favorite, and with its easy-to-follow instructions, you'll be able to impress your loved ones with this delicious dish.
PORCUPINE MEATBALLS
These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 421 calories, Fat 21g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 1317mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.
THE ABSOLUTE BEST PORCUPINE MEATBALLS
Soft & tender well-seasoned meatballs baked in a rich tomato sauce make this the perfect classic comfort food for family dinners.
Provided by TKWAdmin
Categories Meatballs
Number Of Ingredients 20
Steps:
- Preheat the oven to 350F. In a bowl, add all sauce ingredients and whisk to combine. Set aside.
- In a small bowl add the bread and milk and gently press down. Allow to soak for ~5 minutes.
- In a large bowl add the rest of the meatball ingredients. Add the panade mixture (milk and bread) to the bowl. Without overworking the mixture, gently mix just to combine. The mixture should be wet but hold a shape when you form it into a ball. Scoop enough meat mixture to form a 2" round ball (I use a large cookie scoop to measure out my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands! *See post for freezing instructions.
- Place the meatballs in a 3-4 quart baking dish or 9×13" baking pan. They can touch. Repeat until all of the meatballs are shaped and in a pan. If necessary, use 2 pans if you do not have a large enough pan.
- Pour the mixture over top of the meatballs. Cover the meatballs with foil and bake for 30 minutes. Carefully remove the cover and bake for another 20-25 minutes or until the internal temperature reads 165F.
- Remove from the oven and allow to cool for a few minutes before plating.
- Store leftovers in a lidded container in the fridge for up to a week.
Nutrition Facts : ServingSize 2 meatballs, Calories 389 calories, Sugar 11.9 g, Sodium 821.7 mg, Fat 19.5 g, SaturatedFat 7.1 g, TransFat 1.1 g, Carbohydrate 32.2 g, Fiber 2.5 g, Protein 20.7 g, Cholesterol 85.1 mg
PORCUPINE MEATBALLS
I grew up eating these but wanted a more natural recipe that didn't use the typical canned tomato soup. Adapted from my daughter's Paula Deen's my first cookbook.
Provided by ma_young
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place ground beef,1 cup rice,seasoned salt and Italian seasoning in bowl. Mix well. I use my hands.
- Roll into 16-18 golf ball sized meatballs.
- Place remaining rice (1 1/2 cups) in bottom of 9x13 pan. Place meatballs on top of rice.
- Mix broth and tomatoes together and pour over meatballs.
- Cover tightly with foil and bake at 350 degrees for 1 hour. or until liquid is all absorbed.
Tips:
- Use a large skillet or Dutch oven to cook the meatballs. This will give them plenty of room to brown evenly and prevent them from overcrowding.
- Brown the meatballs in batches if necessary. Don't overcrowd the pan, or the meatballs will steam instead of brown.
- Use a wooden spoon to break up the ground beef and pork as it cooks. This will help to create smaller, more evenly sized meatballs.
- Add the rice, onion, and garlic to the skillet and cook until the vegetables are softened.
- Add the tomatoes, tomato sauce, water, and seasonings to the skillet. Bring to a simmer and cook for 30 minutes, or until the rice is tender and the meatballs are cooked through.
- Serve the porcupine meatballs over mashed potatoes, rice, or noodles.
Conclusion:
Paula Deen's Porcupine Meatballs are a classic comfort food dish that is easy to make and always a crowd-pleaser. The combination of ground beef and pork, rice, and seasonings creates a flavorful and satisfying meal that is perfect for a weeknight dinner or a special occasion. With just a few simple ingredients and a little bit of time, you can create a delicious and memorable meal that your family and friends will love.
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