PORCUPINE MEATBALLS
Although my mother usually made our Porcupines with a cream sauce, I know that a lot of folks grew up with the tomato-ey kind. Here's another version of the old tried and true favorite for you! An adopted recipe.
Provided by Julesong
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the meat, rice, 1/2 cup of water, onion, salt, celery salt (which I don't usually use, but this recipe came this way), garlic powder or minced garlic, and pepper.
- Shape the mixture into 1 1/2-inch balls.
- Stovetop cooking method: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes.
- Oven cooking method: Preheat oven to 350 degrees F. Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.
- Serve with veggies, salad, and good crusty bread!
- Note: using brown rice is not recommended.
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Whammo Blackmon
[email protected]These meatballs were a bit too salty for my taste. I would recommend using less salt next time.
Muhammad Shabeer
[email protected]I made these meatballs with ground turkey instead of beef and they were still very good. I also used brown rice instead of white rice and they were a bit healthier.
Awaisshah0012 Shah
[email protected]These meatballs were a bit bland for my taste. I added some extra spices and they were much better.
couple gamers
[email protected]I've made these meatballs several times now and they're always a crowd-pleaser. They're easy to make and they taste great. I highly recommend them!
Zxfg Ertyu
[email protected]These meatballs were absolutely delicious! I made them for my family last night and they were a huge hit. The sauce was flavorful and the meatballs were cooked perfectly. I will definitely be making these again.