Porcupine Balls. Mix it all together with your clean hands. In a large casserole dish, add the remaining rice, dried onion, salt, Italian seasoning, diced tomatoes and beef broth. Porcupine meatballs have been a family staple since the Great Depression (and even before that!).
These porcupine meatballs taste great over rice or on their own as a party appetizer. They are so-named because once cooked the rice sticks out of the meatball looking a bit like porcupine quills. Porcupine Meatball Bowl – add mashed potatoes to a bowl, swirl on some sauce, add a few meatballs and a drizzle of more sauce. You can have Porcupine Balls using 22 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Porcupine Balls
- Prepare of Porcupine Balls.
- It’s 1 pound of ground veal.
- You need 1 pound of ground pork.
- You need 1/2 cup of panko breadcrumbs.
- It’s 1 of jumbo egg.
- It’s 2 tablespoons of water.
- Prepare 1/2 teaspoon of ground Hungarian paprika.
- You need 1 teaspoon of salt.
- Prepare 1 teaspoon of granulated garlic powder.
- It’s 1/2 tablespoon of Italian seasonings.
- Prepare 1/2 teaspoon of ground white pepper.
- You need 1 cup of yellow rice, raw.
- Prepare of Sauce.
- You need 23 ounce of canned tomato soup, condensed.
- It’s 1/2 of soup can of water.
- Prepare 1/4 cup of brown sugar.
- You need of Rice.
- It’s 1 cup of yellow rice.
- It’s 2 tablespoons of extra virgin olive oil.
- It’s 2 cups of water.
- Prepare 1/3 cup of dehydrated onions.
- Prepare 1/2 cup of water.
Serve with garlic bread or cheesy bread Serve on a Charcuterie board – Make smaller meatballs and serve on a charcuterie board with a side of sauce, garlic toast, and cheese bread. Porcupine Meatballs are hearty and well-seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too! Another great way of making these famous porcupine meatballs is in the slow cooker recipe.
Porcupine Balls step by step
- Take the rice, breadcrumbs, egg, Italian seasonings, water, paprika, garlic, salt, and pepper, gather them in a bowl..
- Gather your veal and pork..
- Mix these ingredients and form into about an inch and a half round balls. Put them into a hot pan..
- As they sear rotate the balls till all the sides are seared. When the porcupines are seared add the soup with half a can of water. Turn on low heat and simmer for 1 hour covered..
- Rotate the ball in the sauce checking every 10-12 minutes. Keep simmering till the hour is up..
- Start the rice while the porcupines are simmering. Heat the oil and stir in the rice. Keep stirring till rice has been coated with the oil. After 7 minutes in the hot oil add the water and bring to a simmer..
- Add onions and the half cup water. Cover and cook till water is absorbed. Keep covered for 20 minutes undisturbed..
- Last 12 minutes of cooking the porcupines add in the brown sugar. Serve I hope you enjoy!!!.
Porcupine Meatballs originated during the Great Depression, when rice was affordable and readily available, but meat was pricey. By adding rice to a classic meatball recipe, home cooks could bulk up the meal and stretch a small amount of beef a little bit further. Despite their rather funny name, porcupine meatballs are just beef meatballs made with white rice that get slowly cooked in a simple tomato sauce. The resulting meatballs are tender, flavorful, and perfect for serving on top of mashed potatoes, noodles, or honestly, more rice. Porcupine Meatballs are a fun twist on a traditional meatball recipe.