10 Best Porcupine Meatballs No Tomato Recipes

10 Best Porcupine Meatballs No Tomato Recipes

Stir in onion, garlic, green pepper, and Worcestershire. Add the sugar, celery seed and salt. Pour the tomato sauce around the meatballs and cover the dish tightly with foil. Bake for 1 hr, then remove the foil and bake until the tops are just browning, 20 to 25 minutes more.

In a large bowl, combine ground beef, rice, water, onion, seasoned salt, garlic powder, black pepper, and celery salt. Mix well and shape into 9 meatballs. Place in a lightly greased baking dish. Preheat oven to 350 degrees. In a bowl, stir together tomato sauce, brown sugar, and Worcestershire sauce. Pour over meatballs.

How do you make Porcupine meatballs?

How to make porcupine meatballs. Scroll down for the printable porcupine meatballs recipe. Combine meat mixture. In a bowl, combine meat, rice, egg, onion, garlic, salt and pepper. Stir just until combined, don’t over mix. Add 1–2 Tablespoons of water as needed to keep the mixture wet. Scoop and form meatballs.

What is the recipe for Porcupine meatballs?

Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs. Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned.

How do you make Porcupine balls?

Steps Preheat oven to 350 °F (177 °C). Mix meat, rice, 1/2 cup water, the onion, salt, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meatballs into 8 x 8" baking dish. Stir together remaining ingredients; pour over meatballs. Cover. Bake 45 minutes. Uncover and bake 15 minutes longer. Finished.

What goes with Porcupine meatballs?

Tropical and Asian flavors often work well with porcupine meatballs because the rice can soak up some of the seasonings and help distribute them throughout the meat. Crushed pineapple, sweet and sour sauce, chopped green chilies, and soy sauce all typically make tasty and unique meatballs.

10 Best Meatballs No Tomato Recipes

Preheat oven to 350 degrees. In a large bowl, combine ground beef, rice, salt, pepper, onion and green pepper. Using a medium cookie scoop, create meatballs and place in 9x13 baking pan. In a medium bowl, stir together tomato sauce, diced tomatoes and tomato paste. Pour evenly over meatballs.

Steps: For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.

This recipe is so tasty and easy, cooked in a tomato sauce that’s only made up of 2 ingredients. But first of all, I would like to thank Laura, one of my dear readers who was kind enough to send me this recipe. She’s been reading all my posts and asked me if I had heard of porcupine meatballs and gave me her recipe.

Start the Sauce: In another medium bowl combine the tomato sauce, broth, brown sugar, and Worcestershire sauce.Stir to combine and set aside. Cook the Meatballs: In a large (10- inch) skillet, heat the olive oil over medium-high heat. Brown the meatballs on each side. Drain excess grease from the pan. Turn the heat to low and pour the tomato sauce mixture onto the meatballs.

Instructions. In a bowl, mix hamburger, onion, salt, pepper & rice. Add 1/2 cup milk and mix well, until milk is completely mixed in. Shape into balls, approximately the size of 2 tablespoons. Heat oil in a skillet. Add meatballs and gently brown (do not cook through). In a separate bowl, combine tomato soup, 1 cup milk & Worcestershire sauce.

Porcupine Meatballs {The BEST!}

Porcupine Meatballs (Taste of Home) Porcupine meatballs have been a family staple since the Great Depression (and even before that!). They're called porcupine meatballs because the rice pokes out of the meat while they're cooking, resembling the spiky animal.

Gluten Free Living – 2016. Porcupine Meatballs is a delightful beef entree that was really popular back in the 60s and 70s. It’s a great way to enjoy meatballs.This recipe uses rice instead of bread crumbs so that’s how it gets the “porcupine” name.

Fettuccine with Meatballs: In medium skillet, cook 1 cup chopped bell peppers and 1 cup sliced mushrooms with a little olive oil until peppers are crisp­tender; stir in 2 cups tomato pasta sauce, and frozen cooked meatballs.

Porcupine Meatballs Recipes. 16 recipes to browse. Search. by . Porcupine Meatballs tomatobeefricetomatoeyzesty. 8 comments; 34 bookmarks; by . Porcupine Meatballs Appetizer Or Main Course fabulous. 10 comments; 17 bookmarks; by . Porcupine Meatballs easymild.

Porcupine meatballs are an American dish of ground beef and rice meatballs cooked in tomato sauce. They were a staple during the Great Depression requiring only a few basic ingredients: ground beef, uncooked long-grain rice, onion, and canned tomato soup. The name comes from the appearance of the meatballs, which appear prickly when the rice pokes out of them as they cook, resembling a porcupine.

The Absolute Best Porcupine Meatballs

The Absolute Best Porcupine Meatballs The Kitchen Whisperer ground beef, kosher salt, bread, kosher salt, parsley, egg, tomato paste and 13 more Skinny Porcupine Meatballs Simple Nourished Living

Place a liner in your crock pot. Mix uncooked ground beef, uncooked rice, onion, egg, cold water, garlic, salt, celery salt and black pepper. Form into tight meatballs around an inch in diameter. (I got around 40 of them) Mix sauce ingredients and pour some in the bottom of the crock pot. Place the meatballs down in the sauce in a single layer.

Now, on to making porcupine meatballs! Place the canola oil in a large frying pan. In a large mixing bowl combine the rice, water, soup mix, garlic powder, ground beef and ground pork. Mix together well and form into 1 ½ inch meatballs. Fry all of the meatballs until golden brown on all sides.

1 Mix meat, bread crumbs, onions, peppers, egg, and salt and pepper. Fry up a bite size portion of meat to check and correct seasoning. Add rice and water, and mix all the above ingredients thoroughly. 2 Form meatballs slightly larger than golfballs, and place on wax paper on a cooking sheet. (it is easier).

Combine beef, rice, egg, parsley, onion, garlic powder, paprika, salt, pepper and 1/4 cup soup in a bowl. Mix well and shape into about 20 meatballs. In a separate bowl mix soup, water and Worcestershire sauce. Pour a thin layer of sauce in a Dutch oven. Place meatballs in one layer or two if doubling recipe.

Classic Porcupine Meatballs Recipe

Essentially, porcupine meatballs are a spin on the traditional meatballs recipe — with rice added to the meat mince before cooking. Like all inventions, it came from necessity during the Great Depression period when people needed to come up with frugal recipes to stretch food resources. Adding the affordable and accessible rice to meatballs yielded more meatballs for less money.

Firmly shape into 16 meatballs. Advertisement. Step 2. In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard. Step 3. Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain.

Combine the beef, past/rice, and egg together. Shape into 25 gold ball shaped meatballs. Then cook in a skillet over medium heat to brown all sides. Now add the seasoning packet to 2 1/4 cups of water. Stir to combine and then pour over the meatballs. Allow to come to a simmer and reduce heat.

Soft & tender well-seasoned meatballs baked in a rich tomato sauce make this the perfect classic comfort food for family dinners. porcupine meatballs oven, what to serve with porcupine meatballs, old fashioned porcupine meatballs, 4-generation meatballs, porcupine meatballs with tomato soup, porcupine meatballs crockpot, crockpot porcupine meatballs

Spiky looking porcupine meatballs drowned in rich and creamy tomato sauce are my family approved and favorite dish. Instant pot makes it super fast (it takes only about 30 minutes to cook, unsupervised – thanks to my 8-quart Instant Pot Duo ), easy and unbelievably delicious.

Porcupine Meatballs

While you’re waiting for the tomato sauce to cook, it’s time to prepare the Porcupine Meatballs— Ingredients for the Porcupine Meatballs 1 package Ground Turkey ( 580 g / 1 lb ) 1 package of ground beef ( 600 g/ 1.5 lbs) 1 cup of rice ( I prefer Basmati rice myself/ Do not use sticky rice) 1 large egg; 3 tablespoons of Italian seasoning

In a large skillet, cook the meat in oil over medium heat until no longer pink. Drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs.

Preheat the oven to 350℉. In a mixing bowl, combine the rice, water, onion, salt, pepper and garlic powder. Add the ground beef and mix to incorporate.

For the sauce. Mix the sauce ingredients in a small bowl until combined. Spray the slow cooker with non-stick spray. Add a layer of meatballs and drizzle over some sauce. Do this a few times, until all the meatballs and sauce are gone. Cover and cook on LOW for 5 hours without opening the lid during the cooking time.

In a large bowl, combine ground beef, rice, onion, green pepper, egg, salt, and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in the crockery insert of your slow cooker. In another bowl, combine the soup and tomatoes.

Porcupine Meatballs Recipe: How to Make It

Instructions. Combine mince, long-grain rice, onion, powdered beef stock, salt, pepper, and egg. Roll in balls, approximately 1 to 1 1/2 tablespoons, about 14 balls. Turn pressure cooker to Sauté. Combine tomato soup, liquid stock, and Worcestershire sauce add to pressure and heat until it is simmering, give it a stir then add prepared meatballs.

fresh green beans, cut in 2-inch pieces, ground beef, uncooked white rice, minced yellow onions, minced green bell peppers, garlic cloves, minced (to taste), ground ginger, ground nutmeg, tomato juice, cinnamon, sugar, worcestershire sauce, salt (optional) 21 min, 14 ingredients. Porcupine Meatballs Baked in Chili Sauce.

Carefully add the meatballs and simmer for 10 minutes, until heated through. To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate.

Meatballs are always good, and pretty much always in season. Add in a pressure cooking jack of all trades, and you can make something really special. Instant Pot Porcupine Meatballs feature ground beef & white rice cooked and coated in a savory tomato based sauce. I spent a lot of[Read more]

Form the meat into 1½-inch meatballs. You should get about 16 meatballs of this size. Pour one can of tomato sauce in the bottom of the pressure cooker pot. If using an 8-quart pot, or if your pot is more prone to the Burn warning, stir one can of water in with the first can of sauce. Place the meatballs in a single layer on top of the sauce.

Porcupine Meatballs II Recipe

In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet. Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat.

salt and pepper to taste. Preheat your oven to 180 degrees Celsius. In a large bowl, mix together all of the ingredients except the soup, water and flour. Make balls of the desired size from the mixture with wet hands. Roll the meatballs in flour (or dried breadcrumbs) and place in a large casserole dish. Pour over the tomato soup, then the water.