Best 8 Ultra Simple Porcupine Meatballs In Tomato Sauce Recipes

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**Ultra-Simple Porcupine Meatballs in Tomato Sauce: A Comforting Classic Made Easy**

Indulge in the timeless comfort of classic porcupine meatballs simmering in a rich tomato sauce, made incredibly simple with this easy-to-follow recipe. Experience the delightful combination of tender, juicy meatballs and a tangy, flavorful sauce, perfect for a hearty family meal or a cozy dinner. Discover the secret to creating these delicious meatballs with minimal effort and maximum taste, along with variations such as baked and slow-cooker methods for added convenience.

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

PORCUPINE MEATBALLS IN TOMATO SAUCE



Porcupine Meatballs in Tomato Sauce image

Big, juicy Italian-style meatballs in a rich tomato sauce, made with rice that sticks out a bit like porcupine quills when cooked. Porcupine Meatballs are a hearty and flavorful dish that's been passed down for generations!

Provided by Sara Garska

Categories     Main Course

Time 2h10m

Number Of Ingredients 12

1 can crushed tomatoes (28 ounce can)
1 can tomato sauce (14 ounce can)
1 teaspoon Italian seasoning
1/2 cup water
pinch sugar
1 pound ground beef
¼ pound mild Italian sausage
½ cup rice
1 teaspoon salt (IF your Italian seasoning does not have salt in it)
¼ cup onion (chopped)
¼ cup green pepper (chopped)
2 teaspoons Italian seasoning

Steps:

  • In large pot or Dutch oven, combine tomato sauce, crushed tomatoes, and water. Add a teaspoon of Italian seasoning and a pinch of sugar.
  • Warm sauce over low heat while you make the meatballs.
  • Mix together meatball ingredients in a large bowl, then form into large balls, about 2 inches in diameter.
  • Gently add the meatballs to the warm tomato sauce. Use a spoon to cover all of the meatballs with sauce.
  • Cook at a low simmer for 1 1/2 to two hours - do not allow the sauce to boil.
  • Remove from heat and let rest for about 15 to 30 minutes before serving.

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.

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.

PORCUPINE MEATBALLS IN TOMATO SAUCE



Porcupine Meatballs In Tomato Sauce image

Yum...delicious saucy meatballs...make sure you have a nice crusty loaf of bread to sop up those juices... I usually double the sauce, as its so good!!! My photos

Provided by Cassie *

Categories     Other Main Dishes

Time 1h15m

Number Of Ingredients 14

1/2 c long grain rice, uncooked
1/2 c water
1/3 c onion, chopped
1 clove garlic, minced
1 tsp salt
1/2 tsp celery salt
1/2 tsp pepper
1/2 tsp garlic powder
1 lb ground beef
2 Tbsp oil
1 large can tomato sauce ( 15 - 20 ounces )
1 c water
2 - 2 1/2 Tbsp brown sugar
2 Tbsp worcestershire sauce

Steps:

  • 1. In a bowl, combine the rice, water, onion, garlic, seasonings and ground beef. Shape into 1-inch balls.
  • 2. In a large skillet, brown meatballs in oil; Drain.
  • 3. Combine last four ingredients and pour over meatballs.
  • 4. Reduce heat, cover and simmer for 45-60 minutes, stirring occasionally.
  • 5. Serve over rice, noodles, or with a side salad. I have used these to make toasted hoagies also...so yummy!............Enjoy!!!

ULTRA SIMPLE PORCUPINE MEATBALLS IN TOMATO SAUCE



Ultra Simple Porcupine Meatballs in Tomato Sauce image

I looked around and all of the porcupine meatball recipes that have been posted include extra and (I think) unnecessary ingredients like Worcestershire sauce. This is the recipe my family has been using since I was a kid. They're very easy to make, taste great with ground beef or turkey, and freeze well. A couple of notes: if you use onion, chop it so it isn't only about double the size of the rice (or less). If it's too much larger it might not be as easy to form the meatballs and could be weird to bite in to. The rice you use should be uncooked Minute Rice, the kind that cooks in like 5 minutes or so.

Provided by HocoRuco

Categories     Meatballs

Time 1h5m

Yield 36 meatballs

Number Of Ingredients 5

2 (8 ounce) cans condensed tomato soup
2 lbs ground beef
1 cup rice
1/2 cup chopped onion (optional)
1 egg

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.

KITTENCAL'S PORCUPINE MEATBALLS IN SWEET AND SOUR TOMATO SAUCE



Kittencal's Porcupine Meatballs in Sweet and Sour Tomato Sauce image

If you don't mind the idea of using canned soup this is a delicious tomato sauce, because of the instant rice in the meatballs it will need about 1-1/2 to 2 hours of cooking time , I sometimes remove about 1/2 to 3/4 cup of the simmering sauce cool slightly then mix into the ground beef mixture before shaping into meatballs, you may need to adjust the brown sugar and vinegar amounts during cooking --- for meatballs I use my recipe#69173

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

4 tablespoons oil (or as needed)
1 medium onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
6 garlic cloves, finely chopped
1 pinch crushed red pepper flakes (optional or adjust to desired heat level)
2 (14 ounce) cans tomato sauce
1 (10 ounce) can tomato soup, undiluted (Campbell's is best to use)
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/4-1/3 cup brown sugar (or to taste)
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
fresh ground black pepper (to taste)
1 1/2 lbs ground beef (use my Kittencal's Italian Melt-In-Your-Mouth Meatballs)
1 1/2 cups uncooked instant rice (such as Minute Rice)

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.

Tips:

  • Use lean ground beef to avoid excess grease in the meatballs.
  • Soak the bread in milk before adding it to the meatball mixture. This will help keep the meatballs moist and tender.
  • Season the meatballs generously with salt, pepper, and garlic powder. You can also add other herbs and spices to taste.
  • Brown the meatballs in a skillet before adding them to the sauce. This will help to seal in the flavor and prevent them from falling apart.
  • Use a good quality tomato sauce for the best flavor. You can use a jarred sauce or make your own.
  • Simmer the meatballs in the sauce for at least 30 minutes to allow the flavors to meld.
  • Serve the meatballs with your favorite pasta, rice, or mashed potatoes.

Conclusion:

These ultra-simple porcupine meatballs in tomato sauce are a delicious and easy-to-make meal that the whole family will love. The meatballs are moist and flavorful, and the sauce is rich and savory. This dish is perfect for a weeknight dinner or a casual get-together with friends.

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