Best 10 Porcupine Meatballs Baked In Chili Sauce Recipes

PORCUPINE MEATBALLS

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix ground beef, rice, onion, garlic powder, parsley, worcestershire, egg, salt, and pepper until just combined.
• Shape the mixture into approximately 20 balls. Place in a baking dish, approximately 2qt.
• Combine all ingredients for the sauce and pour over meatballs.
• Bake for uncovered 1 hour. Garnish with parsley, salt, and pepper. Serve over rice or mashed potatoes.

ZESTY PORCUPINE MEATBALLS

Steps:

• Preheat oven to 350.
• In a medium sized bowl, combine rice, water, onion, salt, celery salt, pepper, garlic powder, cumin and 1 tsp of the chili powder. Stir to combine.
• Add beef to bowl and use your hands to combine gently, but thoroughly.
• In a separate bowl, combine tomato sauce, beef broth, brown sugar, Worcestershire sauce, and 1 tsp chili powder.
• Pour a layer of sauce into the bottom of an 8x8 or 9x9 inch baking dish. Form the meat mixture into balls, approximately 1.5-2 inches (about the size of a golf ball) and place into baking dish. **You should make about 15-16 meatballs.
• Pour remaining sauce over the top. Cover tightly with aluminum foil and bake for approximately 1 hour, turning over once during cooking to ensure the rice cooks evenly.
• Meatballs are done when rice is tender and "poking" through the meat of the meatball. Allow to sit for several minutes before serving to allow the sauce to thicken.

THE ABSOLUTE BEST PORCUPINE MEATBALLS

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.

PORCUPINE MEATBALLS

Steps:

• Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
• In a large bowl, combine ground beef, uncooked rice, egg, onion, parsley, salt, and pepper. Shape into 1-inch balls.
• Place the meatballs in the prepared baking dish.
• In a small bowl, whisk together tomato soup and water. Pour soup mixture over the meatballs.
• Cover and bake for 30 minutes.
• Remove cover and continue baking for 30 more minutes. At this point, the meatballs should be cooked through and the rice inside the meatballs should be tender. If the rice is still crunchy, cover loosely with foil and return to the oven for another 5-10 minutes (or until rice is done).

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.

CHILI AND JELLY MEATBALLS

Steps:

• Prepare meatballs according to package instructions. , In a large skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Add meatballs to pan; heat through.

PORCUPINE MEATBALLS BAKED IN CHILI SAUCE

Steps:

• Combine tomato juice, chili powder, allspice, celery seed, Worcestershire sauce, and brown sugar in a medium saucepan.
• Mix well and simmer for 10 minutes.
• Meanwhile, combine the rest of the ingredients, mix well, and form 1/4 cup of the meat mixer into meatballs ( or I use a large cookie scoop) and place them in a 9 x 13 baking dish.
• Pour the sauce over the top of the meatballs, cover and bake at 350 degrees for 1 hour.

CHILI PORCUPINE MEATBALLS

Steps:

• Mix beef, onion, rice, and salts.
• Shape into 16-20 meatballs.
• Melt butter in a skillet and brown meatballs on all sides.
• Add remaining ingredients, bring to a boil, cover and simmer 40-45 minutes.
• Serve.

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:

• 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.