Porcupine Meatballs Recipe

Originally rated 4 stars, I made some adjustments to suit my family's preferences and turned this dish into a 5-star meal. I found the mixture too loose due to excess water, so I added an egg for binding. To enhance the flavor, I included Worcestershire sauce in the meat mixture and omitted the celery salt. Instead of tomato sauce, I used 2 packets of dried onion soup mix to create a delicious gravy. I shaped the mixture into patties and browned them before adding the soup mixture to the pan. After simmering for 30-45 minutes, I served the dish with mashed potatoes, reminiscent of my mom's cooking from the 1950s. The brown gravy was a hit, and my family eagerly finished every bite. This recipe, with my personal twist, left no leftovers and brought back cherished memories of family meals.

I must express my disappointment with this recipe, as it produces tasteless meatballs that are dry and lacking in flavor. Where is the seasoning in this dish? I learned to make Porcupine Meatballs from my mother over 60 years ago, and her version was truly the best. It's not a complicated recipe at all. Here are some adjustments to add some much-needed life and flavor to this recipe: 1. I recommend using a mix of pork sausage and ground beef in a 50/50 ratio, with a preference for Jimmy Dean hot sausage combined with hamburger meat. 2. Enhance the flavor by incorporating Italian seasoning (1/2 to 1 tsp), garlic powder, and onion powder. 3. It is crucial to finely chop the onions, possibly using a food processor, to prevent the meatballs from falling apart during cooking. 4. Opt for Minute Rice instead of regular rice to avoid the issue of crunchy, undercooked rice. 5. Rather than preparing a homemade sauce, consider using a packaged spaghetti sauce, which often includes tomato sauce and other essential ingredients. 6. While the recipe calls for low-sodium broth, it includes two different types of salt, which seems contradictory. Substitute a high-quality chicken bouillon for the broth and omit the extra salts. 7. Instead of adding sugar to balance acidity, a small amount of lemon juice can serve the same purpose. Try implementing these changes to the recipe and see how it elevates the dish. I am confident that you will be pleased with the results. If not, you can always stick to the bland version.

I have been making a delicious dish using one box of beef Rice-A-Roni, seasoning included, and 1 egg mixed with 2 lbs of 80% lean ground beef. I bake it at 350 degrees for 30 minutes and serve it with buttery mashed potatoes and a green vegetable. I have been preparing this recipe for around 30 years, and it's a favorite among my kids and now my grandkids adore it too.

Here is the rewritten review: "I cannot comment on the traditional method of cooking these meatballs, as I have always known them to be made using a stovetop pressure cooker from my childhood. My mom's recipe calls for tomato soup and water as the sauce, which is surprisingly tasty when served over mashed potatoes. I purchased a Cuisinart electric pressure cooker a few years ago, and although I have been using it to make these meatballs, I felt that they were missing something. The addition of celery salt and Worcestershire sauce was the perfect solution. I also recommend soaking the rice in an equal amount of water for 15 minutes before adding the beef and seasonings, and using lean ground beef to ensure the meatballs keep their shape during cooking."

We have been enjoying this porcupine recipe in our family since I was a child. We cook it in the pressure cooker and substitute tomato sauce and Worcestershire with diluted cream of mushroom soup. It has always been a favorite of ours.

I made some adjustments to this recipe to suit my preferences. I doubled the sauce to have enough for spaghetti, used minute rice for even cooking, and added a 10 oz. can of V8 juice and two tablespoons of flour to thicken the sauce. Everything was combined in a crockpot and cooked on low for four hours (adjust the cooking time if your crockpot runs cooler). This recipe is perfect for freezing in smaller portions for two people. The sauce is the star here, and you can customize it to your liking. I think adding some parmesan cheese would be a great addition. A very tasty and adaptable recipe.

I decided to make a few changes to the recipe by using marinara sauce instead. I substituted chicken broth for water and used basmati rice in the meatballs mixture. I let the meatballs simmer for about an hour, stirring and basting them every 8-15 minutes. The rice turned out perfectly cooked, and the meatballs were moist. I also let the rolled meatballs sit for a few hours before cooking. I served the dish over gaba rice, and the result was outstanding!

I have been making this recipe for almost 30 years and it has been a staple in my kitchen. I started making it when my kids were young and continued to prepare it for my husband and me now that we are in retirement. Nowadays, I like to prepare a big batch of meatball mixture, scoop them onto a baking sheet, and freeze them. This way, I can easily grab a few meatballs from the freezer whenever we need a quick meal. I like to cook them covered for 45 minutes, then add Mozzarella and cook uncovered for an additional 10-15 minutes. I always customize the recipe with extra garlic and my favorite seasonings, like chopped onion, a touch of Ketchup, Worcestershire sauce, and shaved carrots. Instead of bread crumbs, I use Instant Rice to give the meatballs a unique texture. It's a great alternative to traditional meatloaf and a convenient meal option for any day of the week.

This recipe is a great starting point that you can customize to suit your own preferences. I have been enjoying these meatballs for as long as I can remember, but my version includes green peppers. A key tip is to blend the onion and green pepper together in a food processor to create a flavorful slurry with the seasonings before adding the rice to absorb the delicious flavors. After a brief rest, mix in the meat and form meatballs, then bake them on a cookie sheet in the oven for convenience and to avoid any mess from splattering. I usually make a large batch (around 10+ lbs of ground meat) and freeze them for later use. When I'm in a hurry, I simply place the frozen meatballs in a pan with tomato sauce, water, or tomato juice for a quick and hassle-free meal on busy nights. You can even skip the thawing process by adjusting the simmering time accordingly. For an even faster meal during the week, you can opt to cook them in a pressure cooker with the liquid, but be cautious to prevent any spillage. This recipe is a lifesaver for those hectic weeknights!

I absolutely love this recipe because it brings back nostalgic memories of my Mom making it back in the day! It closely resembles the classic recipe from the old Betty Crocker cookbooks, complete with the generous amount of water that gives the meatballs their unique tenderness. I've made a few tweaks to suit my preferences, like reducing the water to 1/4 cup and swapping Cream of Tomato Soup for tomato sauce. Pre-soaking the rice for 15 minutes helps expedite the cooking process and ensures a perfect texture for the meatballs. I might experiment with instant rice next time for a quicker option. Increasing the amount of soup to 30 ounces results in softer rice after baking. I like to gently flip the meatballs halfway through cooking to ensure even browning. I recall my Mom occasionally adding shredded old bread to the meatballs, though I'm not certain how it affected the overall recipe. To give the dish a unique flavor profile, I sometimes incorporate 1 tablespoon of Calabrian chili sauce or a teaspoon of Mediterranean Mix spices. Overall, this recipe is a delight to customize and experiment with - it's a fun culinary adventure!

Great taste and works well! I prefer spicy, so I replaced a smaller can of hot red enchilada sauce while keeping the tomato sauce as the base. I added crushed red peppers to the meat mixture and a bit of tapatio sauce. Additionally, I used Jasmine rice and cooked it at 470 degrees for 45 minutes, then uncovered it for the remaining 15 minutes as per the recipe, sprinkling a mix of parmesan and asiago cheese on top. I skipped the fry pan and went straight to a Pyrex dish before placing it in the oven.

I have been preparing these for years. My children adored them when they were younger!

I followed the recipe exactly as written. We enjoyed the dish and are likely to prepare it again. I prepared the meatballs in the morning to cut down on cooking time later, which was a smart move. However, I feel that next time I would increase the amount of sugar by doubling it. Towards the end of cooking, the tomato sauce becomes quite overpowering. I might consider adding more water or chicken broth, or even trying a different sauce altogether.

My mom substituted cream of mushroom soup and 1 can of water for the tomato sauce mixture, and pressure cooked it for 15 minutes. While I still hold dear her 1945 Presto Cooker, I opt for my InstaPot now. Your precise recipe can be found in the 1940s Presto Cookbook, complete with the Braised Squirrel recipe!

I have been making these in the oven for years. They are perfect for potlucks and party snacks, just make them smaller for a bite-sized option. Trying out the stovetop recipe was a fun twist!

I spiced up this recipe by incorporating dry onion soup mix and diced red and green peppers. As it neared completion in the oven, I topped it off with cheese. The versatility of this recipe allows for endless creative variations.

This dish brought back nostalgic memories of my childhood! It was a meal that my mom and grandma used to make, and I never had the recipe until now. Thank you for reintroducing this delicious dish to our family! It has quickly become a regular in our meal rotation!

Swapped uncooked Minute Rice for long grain in the recipe and followed it to a tee... Absolutely delicious! Thanks for sharing.

I love making this dish in the oven using cream of mushroom soup and topping it with cheese. It's a fantastic recipe that I've been making for years. I skip the tomatoes and pre-cooking the meatballs, and just add the cheese in the last 5 minutes of baking. So delicious!

Simple and delicious meal with creamy potatoes and scalloped corn. I've been making these meatballs for years, they are so tasty. The ultimate comfort food! ❤️