Best 6 Porcupine Meatballs Wcheese Soup 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.

CLASSIC PORCUPINE MEATBALLS

Steps:

• Using your hands, mix all meatball ingredients until well combined.
• Shape the meat into balls that are slightly larger than a golf ball.
• Brown all sides of the meatballs in a pan over medium high heat, turning frequently. Do this in batches so as not to overload the pan.
• When each meatball is browned, remove them from the pan and place it into a 9" x 13" baking pan.
• In a separate bowl combine all sauce ingredients and whisk until they're fully incorporated.
• Pour the sauce over the meatballs.
• Bake at 400 degrees for 30 minutes.
• Serve immediately over white rice.

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).

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 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:

• 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.