One of the things I love about this recipe is that it doesn't require any browning of the meatballs - they just brown all by themselves while they are in the oven. And you can use just about any type of rice or seasonings or sauce ingredients you have on hand.
Serve them with more rice or with mashed potatoes, if you want.
Porcupine Meatballs
(Makes about 10 meatballs. Can easily be doubled.)
Mix ¾ lb lean ground beef, 1/3 cup rinsed white rice (short grain if you can get it), ½ cup milk, 2 tsp baking powder, plus Italian seasoning, salt and pepper. (optional: 1 Tbsp minced onion)
(By the way, I usually don't have any Minute Rice on hand, but there's no reason why you shouldn't use it in this recipe if you have some.)
Shape into approximately 10 balls and place in a baking dish
Prepare a sauce and pour over meatballs.
Bake at 350 to 375 covered for 35 minutes then uncovered for 35 minutes.
Porcupine
Meatballs using already-cooked rice
(Makes about 15 meatballs. Can easily be doubled)
Combine 1 lb lean ground beef, ½ cup cooked white rice, ½ tsp garlic
powder, 1 Tbsp Worcestershire sauce, 1 egg, plus Italian seasoning, salt and pepper. (optional: 2 Tbsp parsley, 1 Tbsp minced onion)
Shape into approximately 15 balls and place in a baking dish.
Prepare a sauce and pour over meatballs.
Bake at 325 for an hour uncovered..
Sauces for porcupine meatballs
The meatballs should be about half-covered with sauce when you put them into the oven. If they get too dry while they are cooking, just add a little water.
Tomato Sauce: Use 1-2 cans tomato soup, or equivalent amount of tomato juice or canned tomatoes. Or combine 1 can tomato soup with 1 cup vegetable juice or tomato sauce. For seasoning, add ½ tsp garlic powder, ½ tsp Italian seasoning, salt and pepper to taste.
Mushroom Soup
Sauce: Combine 1 can mushroom soup, 1
cup beef broth, ½ cup milk, ½ cup sour cream and ½ tsp garlic powder. Mix
together until smooth.
