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Melinda's Porcupine Meatballs

Melinda's Porcupine Meatballs

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Melinda S.

Melinda S.

This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1415 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

  1. Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
  2. Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

suchaprincess
89

suchaprincess

2/18/2012

Only 4 stars, as is.... But I modified to our family's taste and they became a 5 star. I think there was a tad too much water... the mixture was too loose. So I added an egg. I also added some worcesteshire to the meat mixture and eliminated the celery salt. I used 2 packages of dried onion soup mix to make a gravy. I make patties , not balls and once the patties (6 generous ones) were browned, I added the soup mixture (dry soup mix, water and flour) to the pan and let it cook 30-45 minutes. Served it with mashed potatoes and watched my family devour it. No leftovers. We like the brown gravy better than the tomato sauce. This is how my mom made it when we were kids in the 50's. Only no onion soup mix ...she made the gravy from scratch...

Amber Dawn
65

Amber Dawn

9/4/2011

solidly good porcupine recipe! I doubled it and followed the directions exactly and it came out perfect.

Shirley
52

Shirley

8/22/2011

have made for years, always a favorite when kids were home! Use the oven method

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