Tuesday, January 4, 2011

Porcupine Meatballs

Porcupine Meatballs
1 lb ground beef (I think my package was a little over)
1 egg
1/4-1/3 cup uncooked rice
2-3 tbs milk
2-3 tbs panko bread crumbs
salt to taste
pepper to taste
1 tsp garlic powder
1 tsp onion powder
1 tbs worcestershire sauce
3 tbs barbeque sauce
1-2 shakes hot sauce
Stir above ingredients together (or use your hands--it allows you to judge the texture better).  Mixture should be moist but you should be able to form a little larger than golf ball size meatballs, that stay together easily.  At this point the meatballs can be frozen until day of use.  Defrost the meatballs for approximately 2 hours prior to browning. 

2 small cans tomato sauce
1/4-1/3 cup brown sugar
2-3 tbs worcestershire sauce
1 small tomato sauce can filled with water
Mix the above ingredients together until sugar is dissolved.

In a frying pan brown meatballs until a light brown color is achieved.  No oil is required if using a non stick pan.  Pour the sauce over and turn meatballs so that all sides are covered with sauce, allow to come to a boil.  Reduce heat to a low simmer and cook covered for approximately 20-30 minutes occasionally turning the meatballs in the sauce.  Meatballs are done when rice has "puffed" and meat is no longer pink.


1 comment:

  1. My first mother in law would make porcupine meatballs.
    did not use all the spicing you do so good but a little bland for my taste today.
    Will have to try yours.