Recipe for Porcupine Meatballs

Posted on September 8, 2013

Porcupine meatballs are a simple, tasty, and filling dish. They are excellent for freezing for later. And they are great if you’ve got a family to feed and you’re on a tight budget. This was a favored dish of my husband when he was growing up. My mother-in-law decided that since I am living near her now I should learn some of her tried-an-true recipes. I’m always glad to learn something new! … especially when food is involved!

Debbie bought three pounds of ground beef so we could make a triple batch and freeze a bunch of meatballs. For this recipe, though, I’m listing the ingredients for a single 1-pound batch. My mother-in-law usually just eyeballs the ingredients, but today she gave me specific instructions so I can replicate it in the future.

1) First, cook long-grain white rice and allow to cool. You will need 1 ¼ cup of cooked rice. You can use left-over rice if you have it. It is important that the rice cools a bit so it doesn’t end up cooking the meat prematurely.  Set aside.

2) Preheat the oven to 350 degrees.

3) Add the following ingredients for the meat mixture to a large bowl, mixing as you go.
¼ large onion, chopped
1 celery stick, shopped
¼ bell pepper, chopped
2/3 of an 8 oz can tomato sauce
1t Miss Dash original
4 dashes of Worcestershire sauce
Pinch of salt
1T ketchup
1 egg
2/3 cup oatmeal or dry bread crumbs

4) In a new bowl, add the following ingredients to make the sauce.
1 1/3 cans tomato sauce (use what was left over from the meat mixture)
1T ketchup
½ t mustard
2 dashes Worcestershire sauce
Pinch of salt
½ t Miss Dash

5) Add 1 lb ground beef and the cooked rice to the meat mixture bowl and mix well. I used my hands to squish it all together.

6) Make 2-inch balls from the meat mixture and place side-by-side in a baking dish. (You can make them whatever size you like. Larger balls take longer to cook but take up less space. Also, placing them close together in the pan keeps the sauce on top better.)

7) Pour the sauce on top.

8) Cook for 30 minutes.

 

 

DSC_0331 DSC_0334Getting ready to cook …

DSC_0333Mixing the sauces

DSC_0335The meat mixture

DSC_0337Two-inch meatballs, stacked side-by-side

DSC_0339Sauce on top!

DSC_0341Cooked … Yay for Porcupine Meatballs!

DSC_0342Here we are. We completed our meal with salad and cornbread.

We broke it down into several steps, but this was a really easy recipe! You might like more flavor, so feel free to add more spices and seasonings to your taste.

Debbie says she often made this recipe in the morning and stuck the un-cooked meat in the fridge. This allowed the seasonings to mix and saturate more throughout the day, and it also freed her up to spend time with the kids when they got home from school. All she had to do at dinnertime was pop them in the oven. So here is your recipe for Porcupine Meatballs. Enjoy!


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