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. 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.


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