Best 20 Porcupine Meatballs Recipes

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.

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 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.

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.

PORCUPINE MEATBALLS IN SAUERKRAUT

Steps:

• Heat 1 teaspoon coconut oil in a Dutch oven over medium heat. Add the onions and saute until tender, 2 to 3 minutes. Remove from the heat.
• In a large bowl, combine the beef, onions, garlic, egg, rice, breadcrumbs, 1 teaspoon salt and 1 teaspoon pepper and stir until well combined. Scoop the meatballs using a 2-tablespoon or 1-ounce scoop and put on a plate or baking sheet until ready to sear. You should have about 20 meatballs.
• Heat 1 tablespoon coconut oil in the Dutch oven over medium heat and working in batches, brown the meatballs, about 2 minutes on each side. Remove from the pot and drain the fat.
• Return the Dutch oven to medium heat, add the tomato sauce and scrape up the browned bits from the bottom of the pot. Stir in the sauerkraut, Italian seasoning and salt and pepper, to taste. Put the meatballs into the sauce in one layer. Turn the heat to medium low, cover and simmer until meatballs are no longer pink on the inside and the rice is tender, 20 to 25 minutes.

PORCUPINE MEATBALLS IN TOMATO SAUCE

Steps:

• Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
• Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
• Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

PORCUPINE MEATBALLS IN CROCK POT!

Steps:

• Combine first 7 ingredients, mixing well to combine.
• Shape hamburger mixture into roughly 20-24 meatballs about 1 1/2 inches around.
• Place meatballs in crockpot and pour soup and tomatoes (plus juice from tomatoes) over the meatballs.
• Cover and cook on low for 7-8 hours or high for 4.
• I usually make the meatballs the night before, or even a week before, then freeze them until ready to use.
• Makes for a real quick preparation time.
• ENJOY!

PORCUPINE MEATBALLS W/ RICE-A-RONI

Steps:

• Mix ground beef with egg and rice-a-roni, reserving seasoning packet.
• Shape into balls.
• Brown in frying pan, on all sides.
• Drain grease.
• Sprinkle seasoning packet on top.
• Mix brown gravy mix and pour on top.
• Cover and simmer for 15 minutes.
• Serve over mashed potatoes.

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS

Steps:

• Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
• Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
• Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
• About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.

ULTIMATE PORCUPINE MEATBALLS

Steps:

• Combine meat, rice, onion and salt. Form into 1-2 inch meatballs.
• Place in a single layer in a deep baking dish.
• Combine soup, water, and Worcestershire sauce.
• Pour over meatballs (meatballs should be mostly covered).
• Bake covered for 1 1/2 hours at 350 degrees, or until rice is tender. (Takes about an hour if using white long grain rice, takes up to 2 hours if using brown rice). *You may want to stir partway through if meatballs aren't completely covered, to allow all of the rice to absorb some liquid*.
• Note for freezer cooking: Flash freeze raw meatballs. Place in ziploc bag when frozen. Freeze soup mixture separately in another ziploc bag. When ready to cook, thaw both meat and soup (will need to re-stir soup because it separates), then combine into baking pan to bake.

MOM'S PORCUPINE MEATBALLS

Steps:

• Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter).
• In large skillet or Dutch oven, mix tomato soup and tomato sauce with water. Stir to mix completely.
• Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce.
• Lower heat to simmer and cover with close-fitting lid.
• Gently stir after 20 minutes.
• Continue to cook with pan covered for 20 minutes longer.
• They are finished when rice is tender and sticks out like little spines on the meatballs.

CROCK POT PORCUPINE MEATBALLS

Steps:

• Mix ground beef, rice, onions, egg and seasonings. With hands, shape into small meatballs 1inch to 1 1/2 inch (3cmm) are best shape.
• Add to crock pot with tomato soup.
• Cook on low for 5-7 hours (as slow cookers vary).
• As an extra sometimes I put two handfuls of rice into the soup.
• This can also be cooked on the stove top but add 2 tins of water and cook covered for 1 hour).

CLASSIC PORCUPINE MEATBALLS

Steps:

• Combine meat, rice, onion, salt and pepper; knead to mix.
• Mix tomato soup and water in pressure cooker.
• Form meat mixture into oblong balls; place in pressure cooker.
• Cook at medium pressure setting for ten minutes.
• Serve with salad and a vegetable.

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:

• 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.

KITTENCAL'S PORCUPINE MEATBALLS IN SWEET AND SOUR TOMATO SAUCE

Steps:

• For the meatballs; mix the ground beef with ingredients stated in the recipe.
• Mix in 1-1/2 cups instant uncooked rice.
• Shape into about 1-1/4--inch balls or as desired, then place onto a plate.
• For the sauce; in a pot heat oil over medium-high heat.
• Add in onion, oregano and basil; cook stirring for about 3-4 minutes or until softened.
• Add in garlic and chili flakes; cook stirring for 2-3 minutes.
• Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined.
• Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart).
• Reduce heat to low or to a low simmer and cook uncovered for about 1-1/2 to 2 hours stirring frequently after the 25-30 minutes of cooking time.
• Adjust the brown sugar and vinegar amounts if needed, then season with more salt and black pepper.

ULTRA SIMPLE PORCUPINE MEATBALLS IN TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees.
• Combine meat, rice, onion, egg and one can of soup.
• Roll into meatballs that are approximately 2 to 3 inches in diameter and put in a 9x13 inch glass baking dish.
• Combine second can of tomato soup with water (only about half as much as you would to make it into tomato soup) and pour half over the meatballs in baking dish.
• Bake 45 minutes. Make sure you're keeping an eye on them. Cut one meatball in half to determine if it is cooked all the way through.
• Heat remaining tomato soup and water mixture and pour over meatballs when serving.

PORCUPINE MEATBALLS W/CHEESE SOUP

Steps:

• In a large pot, on medium-high heat, combine and heat through the soup and milk. You may add salt and pepper to taste, if you like.
• Meanwhile, in a medium size bowl, combine ground beef, egg, rice, bread crumbs, garlic salt/garlic powder, granulated onion/onion powder, salt, and pepper (again, these seasonings are optional).
• Form ground beef mixture into small to moderate sized meatballs (depending on how many meatballs you want to make), dropping meatballs into the pot of soup as you go.
• Stir the meatballs and soup after all meatballs are added, keeping the heat on medium-high.
• When soup starts to slightly boil, turn the heat down to low-medium, and cover the pot.
• Stir every 15-20 minutes, so the meatballs don't burn.
• Cook until meatballs are no longer pink, and the rice is soft. (about 45 minutes to an hour, depending on size of meatballs).
• Serve over rice, with a side of fresh cooked vegetable of your choice.
• **Sometimes, I add another can of cheese soup, and add only 2 and a half cans of milk, to make it cheesier. Either way, it's still delicious!**.

BAKED GROUND TURKEY PORCUPINE MEATBALLS

Steps:

• 1. Mix first 6 ingredients well; shape into 24 meatballs; put into a lightly sprayed 2 qt. baking dish. (I generally use a 9X13", or slightly larger glass dish)
• 2. This is my "easy meatball assembly" trick: Cover your cutting board with wax, or parchment paper. Take the meatball mixture and shape into a long, thin rectangle; Use your knife to score the meat into even size portions; pinch off segments & roll well to form the meatballs; Place into greased pan.
• 3. Preheat oven to 350 degrees
• 4. Mix soup with water and Worcestershire Sauce; pour over the meatballs; The liquid should pretty well cover the meatballs, so add more water, if necessary.
• 5. Cover tightly with aluminum foil; bake for 1-1/2 hours, gently stirring 2 times during baking, making sure to tightly seal after each turn. If the meatballs are well covered, I skip stirring or turning them.
• 6. If you want a thicker sauce, when meatballs are done, remove foil cover and leave in oven about 10 more minutes.

PORCUPINE MEATBALLS FOR 2

Steps:

• In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four balls., In a large skillet, brown meatballs in oil; drain. Stir in the tomato sauce, water and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until a thermometer reads 160°.