Rating: 4.5 stars
269 Ratings
  • 5 star values: 153
  • 4 star values: 69
  • 3 star values: 32
  • 2 star values: 10
  • 1 star values: 5

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Oven Directions: Place meatballs in square baking dish, 8X8X2 inches. Mix remaining ingredients; pour over meatballs. Cover and cook in 350 degree oven for 45 minutes. Uncover and cook 15 minutes longer.

Nutrition Facts

319 calories; protein 22.2g; carbohydrates 26.1g; fat 13.7g; cholesterol 68.8mg; sodium 1414.5mg. Full Nutrition
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