Porcupine Meatballs – Spend With Pennies

Porcupine meatballs have a hearty taste and a young texture.

These tasty meatballs are made with floor beef, rice, onion and seasonings then baked in a wealthy tomato sauce.

Elements for Porcupine Meatballs

These meatballs differ from our normal meatball recipe as a result of there may be rice within the meat combination and no porcupines ;).

• Meat Combination: I exploit lean floor beef for these meatballs since somewhat little bit of fats provides taste and retains them moist. You should utilize floor pork or turkey in place.
• Rice: I exploit lengthy grain rice in these meatballs. They are often made with leftover cooked white rice or uncooked, raw rice. *See recipe notes.
• Sauce: The sauce is simple to make. Tomato juice offers it the fitting consistency, tomato soup provides a little bit of sweetness and a barely creamy texture, and tomato sauce provides acidity and tang. You should utilize selfmade tomato sauce when you’d like.

Cream Sauce Variation

Swap the tomato based mostly sauce for a creamy mushroom soup sauce and serve it over pasta.

Mix 1 can mushroom soup, 1 cup beef broth, 1/2 cup milk, 1/2 cup bitter cream, and 1/2 teaspoon garlic powder. Combine till easy and pour over meatballs. Bake as directed.

Make Porcupine Meatballs

1. Mix meatball elements and kind into balls (recipe beneath).
2. Place meatballs in a casserole dish.
3. Mix sauce elements and pour over meatballs.
4. Bake for 1 hour.

Serving Ideas

• I choose to serve these meatballs over further rice or pasta. You too can serve them with mashed potatoes or oven-roasted potatoes.

Freeze Porcupine Meatballs

These porcupine meatballs will freeze nicely. Put together the meatballs as directed, place them on a parchment-lined baking sheet, and freeze. As soon as frozen, switch them to a freezer bag or container.

Leftovers will preserve in an hermetic container within the fridge for as much as 4 days and within the freezer for 3 months.

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Porcupine Meatballs

These porcupine meatballs are tender rice-meatballs baked in a zesty tomato sauce. 

Prep Time 15 minutes minutes

Prepare dinner Time 1 hour hour

Whole Time 1 hour hour 15 minutes minutes

Prepare dinner ModeForestall your display from going darkish

• Preheat oven to 350°F. 

• To make the meatballs, in a big bowl, mix floor beef, rice, onion, garlic powder, parsley, Worcestershire sauce, egg, salt, and pepper. Combine simply till mixed. 

• Divide the meat combination into 20 meatballs and place them in a baking dish, roughly 2 quarts.

• In a medium bowl, mix tomato soup, tomato sauce, vegetable juice, garlic powder, and Italian seasoning. Pour the sauce over the meatballs.

• Cowl and bake for half-hour. Uncover and bake for a further half-hour or till the sauce has thickened.

• Garnish with parsle and serve over rice or mashed potatoes.      

Tomato Soup: I exploit condensed tomato soup for a little bit of sweetness and creaminess. Use the soup instantly from the can, no want so as to add water.
Seasoning: I discover the soup and vegetable juice to have sufficient salt for my liking. You may add salt and black pepper if desired.
Uncooked Rice: If utilizing uncooked rice, use ½ cup of raw long-grain white rice to the meatball combination instead of cooked rice and add ½ cup water to the sauce. Add the meatballs to a big Dutch oven or pot, cowl, and prepare dinner over a low simmer on the stovetop for 40 minutes or till the rice is tender.  
Cooked Rice: Any number of cooked rice can be utilized on this recipe instead of white rice.
 
 
 

Serving: 5meatballs | Energy: 294 | Carbohydrates: 27g | Protein: 28g | Fats: 7g | Saturated Fats: 2g | Ldl cholesterol: 111mg | Sodium: 561mg | Potassium: 813mg | Fiber: 2g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 26.2mg | Calcium: 52mg | Iron: 4.3mg

Vitamin info offered is an estimate and can differ based mostly on cooking strategies and types of elements used.

Course Foremost Course

Delicacies American

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