Best 10 Porcupine Meatballs Baked In Chili Sauce Recipes

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**Porcupine Meatballs Baked in Chili Sauce: A Hearty and Flavorful Dish**

Porcupine meatballs are a delightful dish that combines the savory flavors of meatballs with a tangy and slightly sweet chili sauce. The meatballs are made with a mixture of ground beef and rice, seasoned with a blend of herbs and spices, and then baked in a rich and flavorful chili sauce. This dish is a perfect comfort food for a cold winter day, and it's also a great way to use up leftover rice.

This article provides two recipes for porcupine meatballs baked in chili sauce. The first recipe is a classic version of the dish, made with ground beef, rice, and a simple chili sauce. The second recipe is a more modern take on the dish, made with ground turkey, brown rice, and a spicy chili sauce. Both recipes are easy to follow and can be tailored to your own taste preferences.

In addition to the two main recipes, this article also includes a recipe for a vegetarian version of porcupine meatballs, made with lentils and quinoa. This recipe is a great option for those who are looking for a meatless meal that is still packed with flavor.

No matter which recipe you choose, you're sure to enjoy this hearty and flavorful dish. Serve it with mashed potatoes, rice, or your favorite pasta, and enjoy!

Let's cook with our recipes!

PORCUPINE MEATBALLS



Porcupine Meatballs image

Tender rice-meatballs baked in a zesty tomato sauce.

Provided by Holly Nilsson

Categories     Main Course

Time 1h15m

Number Of Ingredients 14

1 pound ground beef
½ cup cooked long grain rice
¼ cup onion (diced)
½ teaspoon garlic powder
2 tablespoons parsley (fresh )
1 tablespoon Worcestershire sauce
1 egg
1 can (10 oz) condensed tomato soup (undiluted)
1 cup vegetable juice (such as V8)
1 cup tomato sauce
½ teaspoon garlic powder
½ teaspoon Italian seasoning
salt and pepper to taste
chopped parsley, for garnish

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.

Nutrition Facts : Calories 294 kcal, Carbohydrate 27 g, Protein 28 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 111 mg, Sodium 561 mg, Fiber 2 g, Sugar 5 g, ServingSize 5 meatballs

ZESTY PORCUPINE MEATBALLS



Zesty Porcupine Meatballs image

Porcupine meatballs seasoned just right with chili powder and cumin in a zesty tomato sauce.

Provided by Kate

Categories     Main Course

Time 1h15m

Number Of Ingredients 14

1/2 cup long grain rice (uncooked)
1/2 cup water
1/3 cup onion (diced finely)
1 tsp kosher salt
1/2 tsp celery salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp cumin
2 tsp chili powder (divided)
1 lb ground beef
15 oz canned tomato sauce*
1 cup beef broth
2 tbsp brown sugar
2 tsp Worcestershire sauce

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.

Nutrition Facts : Calories 446 kcal, Carbohydrate 35 g, Protein 24 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1363 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

THE ABSOLUTE BEST PORCUPINE MEATBALLS



The Absolute Best Porcupine Meatballs image

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

1 1/2 cups cooked, cooled wild grain rice blend, *See note
2 pounds 80/20 ground beef
1 XL Egg
1/2 medium onion, minced
1 tablespoon minced garlic
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon basil
1 teaspoon kosher salt
3/4 teaspoon black pepper
2 slices of bread, torn
1/4 cup milk
1 23 ounce can condensed tomato soup
1 cup beef stock or water
8 ounces RedPack tomato paste
1 teaspoon garlic powder
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

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



Porcupine Meatballs image

You only need 10 minutes of prep for these easy old-fashioned porcupine meatballs!

Provided by Blair Lonergan

Categories     Dinner

Time 1h10m

Number Of Ingredients 9

1 lb. ground beef ((I used 93% lean))
½ cup uncooked long grain white rice
1 egg, lightly beaten
¼ cup grated or finely minced onion
2 tablespoons minced fresh parsley ((or 2 teaspoons dried parsley flakes))
¾ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 (10.75 oz) can condensed tomato soup, not diluted
1 soup can of water

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).

Nutrition Facts : ServingSize 3 meatballs with sauce, Calories 208.7 kcal, Carbohydrate 19.4 g, Protein 17.6 g, Fat 6.8 g, SaturatedFat 2.5 g, Cholesterol 77.7 mg, Sodium 530.2 mg, Fiber 0.5 g, Sugar 4.5 g, UnsaturatedFat 0.7 g

PORCUPINE MEATBALLS



Porcupine Meatballs image

Beef, raw rice, onion and Italian seasoning come together in this simple weeknight dinner of porcupine meatballs. Where'd the name come from? While the meatballs bake, the grains of rice pop out and look incredibly similar to porcupine quills. Simmer the meatballs in a quick homemade tomato sauce for a delicious, family-friendly dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound ground beef, preferably 80/20 (80 percent lean)
1 large egg, lightly beaten
1/2 small onion, finely diced
1/2 cup long-grain white rice
1 tablespoon chopped fresh parsley, plus more for serving
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
One 28-ounce can tomato puree
1/4 cup ketchup

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



Chili and Jelly Meatballs image

The secret ingredient in this sassy sauce is the grape jelly. It's a sweet contrast with the chili sauce. -Irma Schnuelle, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3 dozen.

Number Of Ingredients 3

2 packages (22 ounces each) frozen fully cooked angus beef meatballs
1 bottle (12 ounces) chili sauce
1 jar (10 ounces) grape jelly

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.

Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 313mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.

PORCUPINE MEATBALLS BAKED IN CHILI SAUCE



Porcupine Meatballs Baked in Chili Sauce image

These are full of flavor and make a wonderfully rich tomato gravy to serve over rice, mashed potatoes, or the meatballs themselves. These are always well received and I think that they have a much better flavor than the tomato soup based sauces.

Provided by Likkel

Categories     Rice

Time 1h20m

Yield 24 meatballs, 8 serving(s)

Number Of Ingredients 15

4 cups tomato juice
2 teaspoons chili powder
1/4 teaspoon allspice
1/2 teaspoon celery seed
1 teaspoon Worcestershire sauce
1 teaspoon brown sugar
2 lbs lean ground beef
1/2 cup rice, uncooked
1/2 cup onion, chopped fine
1/2 cup green pepper, chopped fine
1/2 cup celery, finely chopped
1 egg, beaten
2 teaspoons prepared mustard
1 1/2 teaspoons salt
1 1/4 teaspoons black pepper

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



Chili Porcupine Meatballs image

A friend recently made these and raved, so I thought I would share. They sound great, I can't wait to try them as well.

Provided by Michelle S.

Categories     Meat

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 lb ground chuck
1/2 cup uncooked rice
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon seasoning salt
2 tablespoons butter
1 (15 ounce) can tomato sauce
1 cup water
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon ground cumin

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.

Nutrition Facts : Calories 364.8, Fat 16, SaturatedFat 7.4, Cholesterol 89, Sodium 989.4, Carbohydrate 29.7, Fiber 2.5, Sugar 5.4, Protein 25.3

MELINDA'S PORCUPINE MEATBALLS



Melinda's Porcupine Meatballs image

This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.

Provided by Melinda S.

Categories     Main Dish Recipes     Meatball Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

1 pound ground beef
½ cup uncooked white rice
½ cup water
⅓ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 cup water, or more as needed
2 teaspoons Worcestershire sauce

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.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 26.1 g, Cholesterol 68.8 mg, Fat 13.7 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 5.3 g, Sodium 1414.5 mg, Sugar 5.1 g

PORCUPINE MEATBALLS



Porcupine Meatballs image

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

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

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.

Tips:

  • Use lean ground beef. This will help to keep the meatballs from being too greasy.
  • Add some bread crumbs to the meatball mixture. This will help to bind the meatballs together and make them more tender.
  • Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
  • Use a large spoon or an ice cream scoop to form the meatballs. This will help to ensure that they are all the same size.
  • Brown the meatballs in a skillet before baking them. This will help to seal in the flavor and prevent them from drying out.
  • Make sure the chili sauce is simmering before adding the meatballs. This will help to prevent the meatballs from sticking to the bottom of the pan.
  • Serve the meatballs with mashed potatoes, rice, or pasta.

Conclusion:

Porcupine meatballs are a delicious and easy-to-make dish that is perfect for a weeknight meal. They can be made with simple ingredients that you probably already have on hand. The meatballs are tender and juicy, and the chili sauce is flavorful and tangy. Serve them with your favorite sides for a complete meal.

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