Recipe for Porcupine Meatballs....????

15 years ago

I've never made them...but they sound good...

Only I thought they had a creamy sauce...most I've found so far have tomato soup on them...that doesn't sound good to me.

Do you make them?? if so...how?

patti

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Comments (12)

paula_pa
15 years ago
I've made them twice, without tomato soup.

I've made them from a Betty Crocker recipe. I really liked them.

I also made them from a 'light' recipe but they were also very good.
western_pa_luann
15 years ago
My mom's recipe is very simple.

She mixes 1/2 cup instant white rice into 1# ground beef, with salt & pepper to taste.

She browns them on all sides in a skillet, then adds a large can of tomato sauce (NOT soup) and 1 cup water.

Simmer 30 minutes, and they are done.
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cynic
15 years ago
By most "definitions" and recipes, Porcupine Meatballs are a tomato sauce item. I'm not crazy about that though. I like gravy or a cream sauce instead. Essentially, rice in a meatball and in a sauce. Don't be afraid to adapt to your particular tastes.

Now, for a good starter, all you have to do is take one large porcupine....
glenda_al
15 years ago
Haven't made them in years! Think I would like this one.
=========================
Porcupine meatballs
1 pound lean ground beef
1/4 cup Minute Rice
1/3 cup milk
pepper to taste
1 tablespoon dried instant onion flakes
1/4 cup cracker crumbs
1 1/4 teaspoons salt
1/4 teaspoon poultry seasoning
1 can mushroom soup
1/2 cup water

In a mixing bowl, gently combine ground beef, rice, milk, pepper, onion, cracker crumbs, salt, and poultry seasoning. Shape meat mixture into 1 1/2-inch balls. Brown meatballs in a little vegetable oil. Drain off excess grease.
Combine soup and water; pour over meatballs. Transfer to casserole, cover, and bake at 325Â° for 1 1/2 hours.
serves 4.
pattico_gw
Original Author
15 years ago
LOL..cynic...I'll be sure to use leather gloves...

I copied the one Paula posted..

And I found one that you use a box of beef flavor Rice a Roni...putting the rice a roni into the meat then mixing the beef flavor packet with water and simmering them (after browning) That one sounds kind of good too.

And I found one that said to use either tomato soup or cream of mushroom soup

I ought to be able to come up with one we all like out of those...ya think??

patti
pattico_gw
Original Author
15 years ago
Glenda that one sounds good too...

I've now got a five page "Porcupine meatballs" cookbook...

thank you thank you
phyllis__mn
15 years ago
I always make them and simmer in layers of saurkraut. I also use regular rice,but instant would work, I think. In fact, I made a large amount a couple of weeks ago, froze the leftovers; so that will be my supper tonight.
trinitytx
15 years ago
My mom always made these when we were growing up. I think Glenda's sounds the closest to the ones she made. They were definitely not in a red sauce. I will give her's a try first. I just can't go wrong with Glenda's recipe's.
That is my story and I'm sticking to it!!

Trin
minnie_tx
15 years ago
Made them when the boys were little They wouldn't eat them They thought they were really Ground up Groudhogs
User
15 years ago
I was going to have salsbury steak for supper tonight but think I'll try the Betty Crocker recipe that Paula posted. They look good!
User
15 years ago
I just finished supper! I made those meatballs, but made a few changes. Skipped the salt, used Fiesta Garlic mix and added 1/2 cup of fine dry bread crumbs to the meat mixture because it was just too sloppy wet to make a decent meatball. I made 16 meatballs and baked them in the oven. They were SO good! Because it's just the two of us, we have left overs, so I'm freezing them for another meal. Four were too many for me.
grinch_gut
15 years ago
Going to save all of these and try them....think I will try Ms Glendas first also her recipes have always been a big hit.....I have never had them before but think I will like them alot...sound yummy....Stacy