Melinda's Porcupine Meatballs Recipe

"This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does."

Ingredients

  • Adjust
  • US
  • Metric
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1/2 cup water
  • 1/3 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1 (15 ounce) can tomato sauce
  • 1 cup water, or more as needed
  • 2 teaspoons Worcestershire sauce
  • Directions

  • Prep
  • Cook
  • Ready In
    1. 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.
    2. 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.

    Footnotes

    • Cook’s Note:
    • Oven Directions: Place meatballs in square baking dish, 8X8X2 inches. Mix remaining ingredients; pour over meatballs. Cover and cook in 350 degree oven for 45 minutes. Uncover and cook 15 minutes longer.
    • Partner Tip
    • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

    Nutrition Facts

    Per Serving: 319 calories;13.7 g fat;26.1 g carbohydrates;22.2 g protein;69 mg cholesterol;1415 mg sodium.Full nutrition
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