Porcupine Meatballs | The Daily Dish

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Porcupine Meatballs

10 Comments | Written on January 18, 2011 at 5:00 am , by

In honor of our “Easy Winter Meals” theme this week, I wanted to share with you a classic, stick to your ribs dinner that is perfect for a chilly January evening.  This recipe is so easy, because you don’t even have to cook the rice!  Simply incorporate the uncooked rice into the meatballs and the result is the namesake “porcupine” appearance.  This fix-it and forget-it recipe has been a family favorite for years.  Give it a try and it will soon be one of yours!

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porcupine

PORCUPINE MEATBALLS

1 egg
2/3 cup milk
1 cup uncooked long grain white rice
1 can (3.8 oz.) sliced ripe olives, drained
1/2 cup soft bread crumbs
1-1/2 teaspoons salt
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 pound ground round
1 can (15 ounces) petite-diced tomatoes, undrained
2 cups water
1 Tablespoon cornstarch
2 beef bouillon cubes
1 teaspoon dried marjoram

1.  Heat oven to 350 degrees.
2.  Whisk together the egg and milk.  Stir in rice, olives, bread crumbs, salt, paprika, onion powder, garlic powder, and pepper; stir to combine.
3.  Crumble ground round into rice mixture.  Stir or use your hands to combine ingredients; mix well.  Form beef mixture into 8 large equal-sized meatballs.
4.  Place meatballs in a 2-quart baking dish; set aside.
5.  In a medium saucepan over medium-high heat, stir together the tomatoes, water, cornstarch, bouillon cubes, and marjoram.  Bring to a boil and stir for one minute.  Remove from heat and pour over meatballs in pan.  Cover baking dish and bake for 1-1/2 hours.  Serves 4-6.

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