Melinda's Porcupine Meatballs Recipe - Allrecipes.com
Melinda's Porcupine Meatballs  Recipe
  • READY IN ABOUT hrs

Melinda's Porcupine Meatballs

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 55 mins
  • READY IN 1 hr 10 mins

Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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...

 
Most Helpful Critical Review
Nov 24, 2011

I don't know what everyone else is tasting, but I did not like this recipe at all. The sauce was not good, the rice wasn't cooked, and overall it was not a good dish. Some very simple changes give it 4 stars for me: Instead of tomato sauce, use tomato soup. Instead of W sauce, use vinegar. And instead of regular rice, use instant rice.

 
Sep 04, 2011

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

 
Aug 22, 2011

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

 
Jan 23, 2012

Use instant rice.

 
Jan 12, 2012

Thank you for this delicious recipe! Try it with bloody Mary mix!

 
Dec 05, 2011

Was okay but feel like it was still missing something.

 
Nov 10, 2012

I absolutly LOVE this. THe celery salt is a tad overwhelming, however when you mix everything together, cook the meatballs, and then toss it in the crock pot..mmmm delious. thanks

 

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Nutrition

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

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

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About the Cook

 
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