Porcupine Meatballs. They are so-named because once cooked the rice sticks out of the meatball. Then bake, cook in slow cooker or Instant Pot, or freeze for later. Here's another old-fashioned recipe that is inexpensive and tasty to make.
Pork, Ground, Frozen by the US Department of Agriculture, public domain government resource—original source of recipe.
Place in a large saucepan or slow cooker.
Add tomato sauce and remaining half of green pepper.
You can cook Porcupine Meatballs using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients of Porcupine Meatballs
- You need 1 lb of Ground Beef.
- It's 1/2 cup of Uncooked White Rice.
- You need 1/2 cup of Water.
- Prepare 1/3 of Minced Onion.
- It's 1 tsp of Salt.
- You need 1/2 tsp of Celery Salt.
- Prepare tsp of 1/8 Garlic Powder.
- Prepare tsp of 1/8 Black Pepper.
- It's 15 oz of Tomato Sauce.
- It's 2 tsp of Worcestershire.
- It's 1 cup of Water.
- You need 1 small of Canned Tomato Paste.
Ground beef, black pepper, rice, soup, cream of tomato, onions, water, salt, milk. Mix well the ground beef, rice, onion, salt and pepper. Wet hands and form mini-loaves (about the size that fits in both cupped hands).
Porcupine Meatballs instructions
- 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..
- Add Tomato Paste to thicken.