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.

Components for Porcupine Meatballs

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

• Meat Combination: I take advantage of lean floor beef for these meatballs since just a little little bit of fats provides taste and retains them moist. You need to use floor pork or turkey in place.
• Rice: I take advantage of 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 provides it the best consistency, tomato soup provides a little bit of sweetness and a barely creamy texture, and tomato sauce provides acidity and tang. You need to use do-it-yourself tomato sauce for those who’d like.

Cream Sauce Variation

Swap the tomato primarily based 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 clean and pour over meatballs. Bake as directed.

The way to Make Porcupine Meatballs

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

Serving Strategies

• I choose to serve these meatballs over extra rice or pasta. You may as well serve them with mashed potatoes or oven-roasted potatoes.

The way to Freeze Porcupine Meatballs

These porcupine meatballs will freeze effectively. 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 hold 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

Cook dinner Time 1 hour hour

Whole Time 1 hour hour 15 minutes minutes

Cook 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 take advantage of 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’ll be able to 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 rather than 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 rather than 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

Diet data supplied is an estimate and can range primarily based on cooking strategies and types of substances used.

Course Primary Course

Delicacies American

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