Porcupine Meatballs for 2 Recipe

3 1
Porcupine Meatballs for 2 Recipe
Porcupine Meatballs for 2 Recipe photo by Taste of Home
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Porcupine Meatballs for 2 Recipe

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3 1
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This was a favorite with my four boys as they grew up. Now I have cut it down for just the two of us. The meatballs are tender, with a nice old-fashioned flavor.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1/4 cup uncooked instant rice
  • 1/4 cup milk
  • 2 tablespoons chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon garlic salt
  • Dash pepper
  • 1/2 pound ground beef
  • 1 tablespoon canola oil
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 1-1/2 teaspoons Worcestershire sauce

Directions

In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four balls.
In a large skillet, brown meatballs in oil; drain. Stir in the tomato sauce, water and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until a thermometer reads 160°. Yield: 2 servings.
Originally published as Porcupine Meatballs in Reminisce October/November 2009, p51

Nutritional Facts

1 each: 399 calories, 23g fat (7g saturated fat), 89mg cholesterol, 1245mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 28g protein.

  • 1/4 cup uncooked instant rice
  • 1/4 cup milk
  • 2 tablespoons chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon garlic salt
  • Dash pepper
  • 1/2 pound ground beef
  • 1 tablespoon canola oil
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 1-1/2 teaspoons Worcestershire sauce
  1. In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four balls.
  2. In a large skillet, brown meatballs in oil; drain. Stir in the tomato sauce, water and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until a thermometer reads 160°. Yield: 2 servings.
Originally published as Porcupine Meatballs in Reminisce October/November 2009, p51

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