Time 45m Yield 6 Number Of Ingredients 7 Steps:
In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside. In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls. Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.
Time 1h10m Yield 4 Number Of Ingredients 11 Steps:
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. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.
Time 50m Yield 2 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four balls., In a large skillet, brown meatballs in oil; drain. Stir in the tomato sauce, water and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until a thermometer reads 160°.
Time 1h20m Yield 4 servings. Number Of Ingredients 13 Steps:
In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Time 1h20m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter). Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated. Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.
Time 1h25m Yield 6 Number Of Ingredients 12 Steps:
Gather the ingredients. Preheat the oven to 350 F. In a large bowl, combine the ground beef with the rice, water, chopped onion, seasoned salt, garlic powder, and pepper. Shape the ground beef mixture into 1 1/2-inch balls. Use a tablespoon or small cookie scoop to help make them uniform in size. (Or you can weigh them as you shape them.) Place them in an ungreased 2-quart shallow baking dish. Make the sauce by mixing together the tomato sauce, water, and Worcestershire sauce in a measuring cup or bowl. Now it’s time to cook the meatballs. Continue reading for the oven method, or scroll down to the stovetop method. Pour the sauce over the porcupine meatballs, cover the baking dish tightly with foil, and bake the meatballs in the preheated oven for 55 minutes. Uncover and bake the meatballs 15 to 20 minutes longer, until bubbling and cooked through. Serve and enjoy. Add about 1 tablespoon of vegetable oil to a large deep skillet over medium heat. Add the shaped meatballs and cook, turning, until the meatballs are evenly browned. Drain and discard the drippings. Add the tomato sauce ingredients to the skillet and bring the mixture to a simmer. Lower the heat and cover the pan. Continue cooking for about 45 minutes. Check occasionally and add water, if necessary. Serve and enjoy.
Time 2h10m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Combine meat, rice, onion and salt. Form into 1-2 inch meatballs. Place in a single layer in a deep baking dish. Combine soup, water, and Worcestershire sauce. Pour over meatballs (meatballs should be mostly covered). Bake covered for 1 1/2 hours at 350 degrees, or until rice is tender. (Takes about an hour if using white long grain rice, takes up to 2 hours if using brown rice). You may want to stir partway through if meatballs aren’t completely covered, to allow all of the rice to absorb some liquid. Note for freezer cooking: Flash freeze raw meatballs. Place in ziploc bag when frozen. Freeze soup mixture separately in another ziploc bag. When ready to cook, thaw both meat and soup (will need to re-stir soup because it separates), then combine into baking pan to bake.
Time 1h10m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan. Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil. Bake in 350°F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings. Farm Journal’s Best Ever Recipes.
More about “porcupine meatballs for 2 recipes”
Time 1h10m Yield 10 Number Of Ingredients 8 Steps:
Heat oven to 425°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, mix crushed cereal, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole. Pour water and tomato juice over meatballs; stir gently. Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear.
