1 hr 15 mins
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.
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Units: US | Metric
- 1 lb ground beef
- 1/2 cup uncooked white rice
- 1/2 cup water
- 1/4 cup chopped onion (1 small onion)
- 1 teaspoon salt
- 1/2 teaspoon celery salt
- 1/4 teaspoon garlic powder (or 1 large clove garlic, minced)
- 1/8 teaspoon fresh ground black pepper
- 1 (15 ounce) can tomato sauce
- 1 cup water
- 2 teaspoons Worcestershire sauce
- 1Mix 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.
- 2Shape the mixture into 1 1/2-inch balls.
- 3Stovetop 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.
- 4Oven 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.
- 5Serve with veggies, salad, and good crusty bread!
- 6Note: using brown rice is not recommended.
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Nutritional Facts for Porcupine Meatballs
Serving Size: 1 (347 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 362.1
- Calories from Fat 156
- Total Fat 17.3 g
- Saturated Fat 6.7 g
- Cholesterol 77.1 mg
- Sodium 1250.2 mg
- Total Carbohydrate 26.3 g
- Dietary Fiber 2.4 g
- Sugars 5.2 g
- Protein 24.2 g
The following items or measurements are not included: