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 straightforward meal.
- Added rice makes them hearty and scrumptious.
Substances for Porcupine Meatballs
These meatballs differ from our ordinary 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 use 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 straightforward to make. Tomato juice provides it the appropriate consistency, tomato soup provides a little bit of sweetness and a barely creamy texture, and tomato sauce provides acidity and tang. You should use home made tomato sauce in case you’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 easy and pour over meatballs. Bake as directed.
The way to Make Porcupine Meatballs
- Mix meatball substances and type into balls (recipe under).
- Place meatballs in a casserole dish.
- Mix sauce substances and pour over meatballs.
- Bake for 1 hour.
Serving Solutions
- I desire to serve these meatballs over further rice or pasta. You can even 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 maintain 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 an extra 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 possibly can 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
Diet data supplied is an estimate and can range primarily based on cooking strategies and types of substances used.
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