Prego® Porcupine Meatballs Recipe - Allrecipes.com
Prego(R) Porcupine Meatballs Recipe
  • READY IN 35 mins

Prego® Porcupine Meatballs

Recipe by  

"Rice-studded turkey meatballs simmer to tenderness in Prego® Traditional Italian Sauce."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Thoroughly mix the turkey, rice, egg, oregano, garlic powder and black pepper in a large bowl. Shape the mixture firmly into 25 meatballs.
  2. Heat the sauce in a 12-inch skillet over medium heat. Add the meatballs and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the meatballs are cooked through.
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Footnotes

  • Serving Suggestion: Serve with a Caesar salad and sauteed broccoli rabe with garlic or broccoli flowerets. For dessert serve oatmeal raisin cookies.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2008

This was delicious! I saw the other reviewer gave this recipe only 4 stars because after cooking for 40 minutes the "rice was still hard and undercooked". The recipe calls for cooked rice so not sure how it can come out undercooked. Anyway, give it a try, it's a wonderful, hearty recipe - especially for the fall/winter months ahead.

 
Most Helpful Critical Review
Jan 16, 2009

I followed the recipe's ingredient list exactly and there is little flavor to the meatballs - the only flavor was the sauce. The meatballs had little flavor. The one thing I did change was to put the meatballs in the oven (per another reviewers suggestion) I have had little success with cooking meatballs on a stovetop.

 
Nov 17, 2008

i made this tonight, most of the family enjoyed it. since i have young (picky!) children, i changed it a bit. i made the meatballs and baked them in a 350 oven for about 25 minutes and skipped the spaghetti sauce (which really isn't popular at our house). i also did not have any oregano (blush) so i used 1/2 tsp of dried basil and also used a bag of microwaveable rice instead of cooking my own. it was yummy and my husband is happy to take the leftovers for lunch tomorrow!

 
Dec 29, 2008

We loved these meatballs! The turkey stayed moist and tender, and cooked just right simmering on low for 20 minutes. I sauteed the rice with butter and onion, before adding the water and a beef bouillon cube. This added a nice tang to the rice in the recipe. An excellent dish which will make much loved leftovers.

 
Mar 03, 2009

excellent. Have made this many times and the entire family loves them. The only thing I suggest to change is cook the meatballs separately. Once they are mostly cooked thru, add the sauce and continue until the meatballs are thoroughly cooked. Keeps the tomato sauce from reducing too much and burning

 
Jan 04, 2009

I thought these were great. My family enjoyed them too. The only problem I had was that I couldn't tell if the meatballs had cooked all the way through because of the sauce. They were tasty and are worth making again.

 
Jan 21, 2009

Tasted great. Wasn't sure if I was supposed to cook the rice or what, but I did so next time I might use crumbs instead, the rice made the meat fall apart. I won't cook it w/ the sauce either, seemed like it took FOREVER to cook thoroughly.

 
Jun 03, 2010

Too much rice, but the meatballs are delicious. I always experiment with different spices. I'll perfect it eventually.

 

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Nutrition

  • Calories
  • 498 kcal
  • 25%
  • Carbohydrates
  • 66.7 g
  • 22%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 725 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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