Pearly Porcupine Meatballs
"these meatballs are fantastic. i got the recipe from my mother, who got it out of a newspaper years ago. i wish i new who published it, to give thanks.these meatballs are wonderful with a nice spinach salad and warm bread.enjoy."
photo by Karen Elizabeth
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 453.59-907.18 g ground beef
- 1 egg, beaten
- 118.29 ml milk
- 157.80 ml pearl barley
- 118.29 ml teriyaki sauce
- 453.59 g can stewed tomatoes
- 473.18 ml water
- 4.92 ml chili powder
- 2.46 ml salt
- 14.79 ml butter
- 14.79 ml vegetable oil
- 14.79 ml instant minced onion
directions
- combine: meat, egg, milk, barley, chili powder, and salt in a bowl. mix and form into 2" meatballs. melt butter and oil in fry pan. brown meatballs on all sides.
- combine: tomatoes, water, teriyaki sauce, and onion in a large sauce pan. bring to a boil. drop meatballs into sauce pan. cover and simmer for 1 1/2 hours.
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Reviews
-
Wow they were very good. A keeper recipe. Thanks for posting. -
The family's new favorite! Tasty and flavorful!!!<br/>Was out of rice (used in old porcupine meatballs recipe) and had a bag of pearl barley...googled for a meatballs with barley recipe. Chose this recipe since I had all of the ingredients on hand. Serendipity!<br/>Now I keep a bag of the precooked meatballs (without the sauce) handy in the freezer for DELICIOUS quick meals and my family loves the leftovers!!! -
Certainly are very good meatballs, tender, juicy and full of flavour! I really did wonder how the barley would cook up but I needn't have worried, cooks perfectly as these meatballs simmer in a a tantalisingly tasty sauce!!! Lacking teriyaki sauce, I made my own, using recipe#55859, and I served these meatballs with recipe#181396 and recipe#341648. My husband is THRILLED that we have leftovers for his lunch, in fact he sneaked some meatballs for breakfast :D. Thank you, I luv grubs, recipe made for PAC Spring 2012
