Tuesday, November 8, 2011

Porcupine Meatballs

I am so in love with Porcupine meatballs.... you know the ones made with rice cooked right inside of them in a tomato based sauce.  You can serve them alone, or over cooked pasta or rice, or mashed potatoes...YUM.  I served mine over whole wheat spaghetti...YUM.. I have also heard of instead of the tomato based sauce people have used a can of cream of mushroom or chicken soup and  broth... thinking I might even next time do cream of mushroom with 1/2 can of broth and a jar of beef gravy...hmmm better put the stuff on the shopping list..LOL sound delicious and I will let you know how that turns out...  I made these with ground chuck, but use what you like... I supposed you could do this with ground chicken or turkey but might have to put more crackers or breadcrumbs to hold it together.  I used crushed up saltine crackers because I was out of bread crumbs but use what you have... oatmeal, bread crumbs etc.  Enjoy

Porcupine meatballs

1 lb. ground chuck
1/2 package dried onion soup mix
1 egg
3/4 cup instant rice (dry)
8 saltine crackers, crushed
1 can tomato soup
1 can diced tomatoes (  I use the ones with green peppers, onion & celery in them )
1/3 cup red wine
1 T. sugar
1/4 cup water
1 T. worchester sauce (divided)
seasonings of your choice ( I used celery seed, dried onion, garlic salt, pinch of red pepper flakes, pepper, onion & garlic powder)

Cooked pasta, rice or potatoes (your choice)

In large pan with lid mix the tomato soup, 1/2 the worchester sauce, 1 tablespoon full of the onion soup mix, sugar,can of tomatoes, red wine & water together.  Add some of the seasonings and bring to a simmer.  In bowl mix the meat, egg, cracker crumbs, rice, remaining worchester sauce, remaining onion soup mix, and seasonings.  Mix well with hands and shape into balls, place each one while making into the simmering sauce.  When all of the meatballs are into the pan take spoon and spoon tomato sauce mixture over each one.  When the sauce is boiling place lid on pan, and turn heat down to low and simmer stirring often for around 30 minutes or until you cut into a meatball and the rice is tender and the meat is done.  Serve over your choice of rice, pasta or potatoes.  Enjoy

1 comment:

  1. This sounds like the same thing I use to make stuffed peppers. I never thought about making them into meat balls. Thanks for the tip Joelle.