PORCUPINE MEATBALL BAKE!! OLD FASHIONED GOODNESS!!
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- čas přidán 15. 07. 2024
- Today we are going way back! Porcupine meatballs may have been part of your childhood like they were mine! These delicious morsels never go out of style and they are definitely a delicious change of pace! Perfect for cooler months but wonderful anytime you want a taste of home. These are simple and made with few ingredients so the pure flavors shine through. These meatballs use rice as the binder and they cook in a delicious tomato sauce that has an unexpected ingredient! I know that you and your family will love these!
Be aware, that no porcupines were hurt in the making of this recipe! Seriously though, they are called porcupines because when the rice cooks in the sauce the meatballs look prickly. Thus the prickly name! It's all in good fun though and in the end you will have a delicious, stick to your ribs meal just like your mom or grandmother used to make!
This all starts with some ground meat. I am using a combination of beef and pork, but you should use what you like, whether it be all beef, all pork, chicken turkey or other. There is no wrong choice here. The ground meat is blended with simple spices and a good portion of uncooked rice. I prefer to use par-cooked or par-boiled rice which can also be referred to as converted rice. This rice takes 25% less liquid to fully cook and approximately 25% less time to be done. To moisten the meat mixture I like to add some tomato juice. You can use water or broth if you prefer. The tomato juice adds a great zip to the meatballs in the end.
The meatballs will cook in a sauce which will help to hydrate the rice to perfection and lend great flavor throughout. This is done with some petite diced tomatoes with their juice along with a family size can of condensed tomato soup! If you only have small cans of tomato soup, use three of them. I also like to have lots of sauce and would normally add two of the cans of tomato soup but I only had one this time. In the end it worked out fine.
The meatballs are formed and tossed into the casserole dish with the blended sauce mixture. I cover this with a layer of parchment as well as some foil and bake until done, about 1 hour or so. Oven performance can vary so you will need to test yours to make sure both the rice and the meat are cooked to perfection. Once done, allow the casserole dish to rest for about 30 minutes before serving. This will allow the rice to steam a little longer and allow everything to calm down before eating.
We like to serve this with mashed potatoes and a salad or vegetable on the side. You do what you like most. I serve mashed potatoes because that is how it was served growing up. Cabbage rolls were served the same way and I love it! This would be great with noodles or just a veg on the side. Your choice.
These porcupine meatballs are also a great option for freezer banking. You should cook completely and allow to cool before freezing. This is one time where you will hear me recommend cooking prior to freezing that way when you reheat all you are doing is heating through and not worrying about cooking thoroughly. Once cooled, wrap tightly and seal in a large zip top bag. Mark with a sharpie and freeze for up to three months.
Upon reheating from frozen cook for 1 hour at 400 degrees or 40 minutes if fully thawed. If freezing I recommend also adding a bit more water to the mixture just to be sure that it does not all get absorbed in the process.
I hope that you give these old fashioned porcupine meatballs a try sometime soon and I hope you love them!
Happy Eating!
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Get a printable version of this recipe here: bit.ly/3lO1We6
I am 80. I remember my mother make these in the 1940’s and 1950’s.
I think my mom got this recipe from an old Betty Crocker cook book !
Memories from my childhood! My mom would make these in her pressure cooker and when they were done the rice would be sticking straight up just like a porcupine!
That's what I remember too, it was an awesome meal to look forward to. I get a kick now cos most will question if it's real porcupine🤭
This reminds me of my newlywed days, made it many times back then. Forgot about this delicious meal, will try this recipe.
This takes me back to my childhood 💕 I'm making it for my kids tonight 🌟
Wow! These meatballs look absolutely delicious! Definitely a keeper!!!
My mother would use chopped onions, other seasonings I can’t remember, and cream of mushroom! Still the best!
Looks yummy.
I remember my dad making these when I was a kid. so good. Thank you for sharing this recipe. ♡
Looks wonderful. I bet they would make great sub sandwiches too.
My Scandinavian Grandma made her Swedish Meatballs with a meatball recipe very similar to this, using cream, kitchen bouquet, and mushrooms instead of your tomato sauce.
I’ve made these for years and have always used minute rice and regular tomato sauce.
I just found this recipe. Will be making it this coming weekend after I get to the store for the ingredients. Love porcupine meatballs..
Hope you enjoy
Hi Noreen Alfreda from Juneau Alaska I finally made the porcupine meatballs this evening from your recipe. It’s sooo delicious.Im waiting for them and mashed potatoes to cool down and add mixed vegetables so I can make tv dinners out of it,what’s left I will have for dinner tonight. I’m going to be 74 on the 20th of this month and a lot of time I don’t feel like cooking so on those days I can just pop one in the toaster oven or microwave .later I plan on doing that with spaghetti and Salisbury steaks. Need to use my older meats and replace with newer ones.Happy holidays to you and your family.
I remember these! So good and filling. I love your thumbnail with the cartoon porcupines. Very cute!
Thank you for this. My mum paased away a couple years ago and this was one of her mostmemorable recipies. Your recipie was able to refresh my mind. Everything is similar except she adds a egg to the meatballs. Thanks again!
Simple but really good really brings back memories of when I was a kid thank you
Yes,, old time favorite..❤️❤️👍
I have these in the oven now. They smell just wonderful. I can't wait for these to be ready. Thanks for an easy dinner after a hard day at work Noreen!!!
Making my family recipe right now. I do use minute rice and works out great. Its all abouththe time. I dont use tomatoes till the last 15 or so minutes. Classic dish!
Love this recipe...lots of memories! Thanks!
Awe my mom used to make these for me when I was little. They had 4 kids under 5 in the early 90s and needed groceries to stretch. All i remember is them being delicious!
So happy you brought this recipe to your kitchen. I had forgotten about it and will be bringing it back to my fall menu.
I made this recipe for my family and they all loved it!!! Thanks so much!!
Love your videos from Kuwait 🇰🇼 Middle East ❤️
My goodness...I haven't made these in years! Making them for dinner tomorrow...yum
Wow! This looks really nice. Another must try. Thanks for sharing Noreen, hope you Rick and the family are staying safe and well. 👍💙🇬🇧
Wow 🥺 very easy and delicious 😋 watch till end my friend ❤️💯
Rip to my daddy he use to always make these for us
I made these like three weeks ago, and my whole family (including an extremely finicky six year old) loved them so much I am making them again tonight. Thanks for the awesome recipe!! 😄
That does look really good. Yes I remember these too.
PRAYERS
Oh my gawd!! I lost my mom’s 😇method on doing this, 🥲 Thank you from the bottom of my heart. Totally making this tomorrow
Best of luck sweet lady on your upcoming surgery. If it has already been done, I pray for you gentle healing. I remember, I was 32 yrs old
Cant wait to make these for my family! Looks so yummy
I always wondered what porcupine meatballs were! I am making it this week. Thanks for sharing!
looks so good!
I was not sure until you revealed the finished version in the baking dish, looks incredibleeee
Noreen this is a great recipe. Thank you.👍👍🧡🧡🍁🍁🌻🌻
Yep...these were definitely a part of my childhood!!
I love you helping us cook. I got an insta pot pressure cooker and use it almost every day. Please tell us on your recipes how to convert them to using the pressure cooker. I live in Arizona and don’t want the oven on heating up the house. It’s already hot enough here!! Thanks Noreen.
this sounds great never had these . thanks for this video 👍 Blessings
Never heard of these but they look good may have to try them
Oh man, I love, love, love this. No gluten to worry about. Yah!
Sending much Love to youuuu ! from Ga.
When we make these we brown the meatballs for extra flavor, the extra and step push this over the edge.
I don't have time for that. Cooking in the sauce makes these very tender. You should make them the way you prefer. However I do not want to brown the rice.
It's an 'unstuffed' green pepper. 🤣....yummy!
I remember my mother making these in the 50s and 60s, but with sauerkraut instead of tomato.
I'm glad you mentioned not using instant rice. Has no flavor and is like glue. Putting some soup or juice in meat does make a difference. My mom made it in the pressure cooker and had parmesean cheese on table to sprinkle on top. 60 years ago
Yes to the parm!!
Also was made with regular brown gravy....
Never have I had it with brown gravy. I think I would not enjoy that as much as the tomato.
Yes, most often food taste go by what is familiar.. grandma also added mushrooms to gravy.. for me liked both ways..❤️
Here in the UK, I thought that you were going to use the meat from a porcupine! Still, I like the recipe.
Hi Noreen
Learn something every day. Tomatoes and foil bad.
👍✌️🙏
I will have to make these.. I remember that this was a popular recipe when my boys were really young..
I substitute brown gravy for tomato
Can I use spag sauce instead of tomatoes soup?
They are very different. Use what you like but it won’t be this recipe.
Noreen this is off subject but do you know if I can use Corning ware casserole dishes on an electric cooktop. I have recently seen someone using it on a gas stove but as you know gas is very different from electric when cooking. I'm afraid to try it but I consider you my cooking guru. Thanks, Betty
No you cannot use traditional corning ware on direct heat. Only the Visions glass cookware which is from the 80s and looks like brown or cranberry glass. They are very thick and heavy.
Can you freeze these uncooked..with no liquid.. Just the meatballs? Or whats the best way to freeze these?
I went over the freezing instructions in the description box and in the printed recipe. Links and instructions both below the video . Thanks for watching!
MMMMMMMMMMMMMMMM!
Can the rice be switched with orzo?
No it won’t work like that rice and pasta are very different.
I wonder if this could be done in the Instant Pot?? : )
It doesn’t take that long in the oven. Since these are raw I cannot guarantee that they would not explode. I don’t recommend
@@noreenskitchenchannel Thank you, Noreen, I appreciate your kitchen wisdom, and the speedy reply! : )
Would it be ok to use an aluminum pan to cook the meatballs?
Yes. The pans are much heavier than the foil and do not put the same way.
@@noreenskitchenchannel Thank You Ma’am!!
No egg in the meat? I use stewed tomatoes, so much more flavor.
No there is no need. The rice is the binder
That is way too much rice. 🤔 I also like to add seasonings to my meat. This seems like it would be very bland.
It’s not too much rice. If you would like to add more seasoning please do.