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.
- These meatballs are savory and tender with plenty of taste.
- They’re cooked in a wealthy sauce for a simple meal.
- Added rice makes them hearty and scrumptious.
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
- Mix meatball substances and kind into balls (recipe beneath).
- Place meatballs in a casserole dish.
- Mix sauce substances and pour over meatballs.
- 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.
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Preheat oven to 350°F.
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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.
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Divide the meat combination into 20 meatballs and place them in a baking dish, roughly 2 quarts.
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In a medium bowl, mix tomato soup, tomato sauce, vegetable juice, garlic powder, and Italian seasoning. Pour the sauce over the meatballs.
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Cowl and bake for half-hour. Uncover and bake for a further half-hour or till the sauce has thickened.
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Garnish with parsle and serve over rice or mashed potatoes.
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.
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