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Porcupine Meatballs Recipe
Porcupine Meatballs Recipe photo by Taste of Home

Porcupine Meatballs Recipe

Publisher Photo
These well-seasoned meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, Phelps, Wisconsin
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 4-6 servings

Ingredients

  • 1/2 cup uncooked long grain rice
  • 1/2 cup water
  • 1/3 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 2 tablespoons canola oil
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce

Nutritional Facts

1 serving (1 each) equals 284 calories, 14 g fat (4 g saturated fat), 50 mg cholesterol, 900 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.

Directions

  1. In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.
Originally published as Porcupine Meatballs in Taste of Home October/November 1995, p35

Nutritional Facts

1 serving (1 each) equals 284 calories, 14 g fat (4 g saturated fat), 50 mg cholesterol, 900 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.

Reviews for Porcupine Meatballs

AVERAGE RATING
   (60)
RATING DISTRIBUTION
5 Star
 (49)
4 Star
 (7)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 20, 2014

My husband says this is a keeper! Easy to make and delicious.

MY REVIEW
Reviewed Jun. 4, 2014

I used this same recipe back in the 70's to stuff green peppers. The extra meat became smaller "porcupine meatballs". It's been years since I've made them...maybe tonight!! Thanks for the reminder. This is a great meal!

MY REVIEW
Reviewed Mar. 16, 2014

Actually I had never heard of these before I made them today. My husbands mother used to make them when he was little so I used this recipe and he loved it! Will definitely make again.

MY REVIEW
Reviewed Feb. 28, 2014

I've loved these since my grandma made them for me when I was a little girl...45 years ago! I've made them often in my life but usually make the sauce from Cream of Mushroom soup with about 1/2 can of milk or water and a couple drops of Worcestershire added. To make it even easier (and the way my grandma did it), is to not brown the meatballs. Mix the meatball ingredients, shape into meatballs and put in an even layer in a casserole dish and pour the soup mixture over. Cook at 350, covered, for 30 minutes. Remove cover and cook for 30 more minutes. Then I put them on top of mashed potatoes, spoon sauce over all and enjoy! It's fun to watch people's faces when you tell them you're serving Porcupines too ;-) Now I'm hungry for these and have to go make them for dinner.

MY REVIEW
Reviewed Feb. 25, 2014

Delicious and easy to make!

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