does any one have a good recipe for porcupine balls?

Answer 1

My mom used to make these when I was younger.. I had not even thought about them in so long.. here you go...


1 c. minute rice
1 # good ground beef
1 egg, slightly beaten
2 tsp. grated onion
1-2 t. salt
1/8 t. marjoram(don't use more - can be optional)
dash pepper
2 1/2 c. tomato juice
1/2 sugar
Combine minute rice with beef, egg, onion, salt, marjoram, pepper and 1/2 c. tomato juice. Mix lightly. Shape mixture into 18 balls and place in skillet. Add sugar to remaining tomato juice. Pour juice over meat balls in skillet. Bring mixture to boil. Reduce heat, simmer covered 15 minutes, basting occasionally (Can use 2 8oz. cans tomato sauce mixed with 1/2 c. water in place of tomato juice)

Answer 2

PORCUPINE BALLS 1 c. rice, uncooked 1 lb. hamburger meat 1/2 c. bell pepper, if desired 1/2 c. chopped onion Salt and pepper to taste Combine all ingredients and mix well in a large mixing bowl. Make into medium size balls and place in baking dish. GRAVY: 1 can tomato soup 1 can water About 4 tbsp. Worcestershire sauce Mix well and pour over porcupine balls. Make sure all are covered. Cover with foil and bake at 350 degrees until rice is cooked and pops out of balls. Very good served over mashed potatoes.

Answer 3

Porcupine Balls

Ingredients

2 Lb. Ground Beef; * see note
1 Cup Minute Rice; ** see note
1 Medium Onion; chopped
1 Tsp. Salt
1 Tsp. Lawry's Seasoned Salt
1/2 Tsp. Pepper

----------------------------------Sauce-----------------------------------
2 Cans Campbell's Tomato Soup
1 Soup Can Water
1 Tbsp. Worcestershire Sauce

Instructions

* (I use ground round, but you COULD use a mixture of beef,
veal and pork or of beef and turkey, or all turkey)

** (use Minute Rice for cooking within this time frame.
Regular rice would change the timetable.)

With your hand, but with a light touch,
mix meat, rice and onion until amalgamated.
(And, mix seasonings (salt, seasoned salt,
pepper) into mixture as you go. Form into
1 1/2-inch balls and place in a casserole
which has been sprayed with PAM. Mix
soup, water and Worcestershire sauce until
blended. Pour over meatballs, making sure
that each one is moistened with sauce.
Cover casserole and bake at 375 degrees for
30 minutes. Uncover and bake for 30 minutes
more. Serve from the casserole. Leftovers
are even better than the first time round.
Simply reheat in the microwave or in a pan
on top of the stove.

Answer 4

Porcupine Meatballs in Mushroom Sauce

* 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 325° for 1 1/2 hours. Serve over rice or potatoes.

Recipe for Porcupine Meatballs serves 4.

Answer 5

I seldom use a recipe to make anything. I just kind of know what should go in stuff by having eaten and remembering the flavors of what my grandma & mom cooked.

So here's how I do them.

About a lb of ground round ( i hate too much fat)
About 1/2 cup Italian flavored bread crumbs
2 eggs
1 - 1 1/2 C cooked rice
3 - T V-8 Vegetable juice (mayabe more you'll know when the consistancy is right)
salt & pepper to taste (my grandma used to use a lot of pepper and I kind of liked it even tho I seldom use pepper)
Mix all the above together then form meat balls.
Pour V-8 juice into a pot add meatballs and simmer till done.
I always make extra rice so we can serve them over rice.
I also thicken the juice by mixing 1T water & 1T cornstarch so it's not too soupy.
If I'm really being creative I add form fresh diced cabbage.