Time 55m Yield 20 meatballs, 4-5 serving(s) Number Of Ingredients 10 Steps:
Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well. Shape mixture into about 20 small meatballs. Place meatballs in a large skillet. Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs. Bring to a boil. Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.
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 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 1h Yield 4 Number Of Ingredients 9 Steps:
In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs. In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard. Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.
Time 55m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter). In large skillet or Dutch oven, mix tomato soup and tomato sauce with water. Stir to mix completely. Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce. Lower heat to simmer and cover with close-fitting lid. Gently stir after 20 minutes. Continue to cook with pan covered for 20 minutes longer. They are finished when rice is tender and sticks out like little spines on the meatballs.
Time 1h30m Yield 5 Number Of Ingredients 10 Steps:
In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat. In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well. Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.
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 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.
More about “porcupine meatballs iii recipes”
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.
