Porcupine Meat Balls
Porcupine Meat Balls

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, porcupine meat balls. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Porcupine Meat Balls is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Porcupine Meat Balls is something which I’ve loved my entire life.

In a bowl, combine the first seven ingredients. This is, by far, the best recipe for porcupine meatballs I have ever had. The recipe also includes cooking directions for stovetop cooking or cooking in the oven.

To get started with this recipe, we must prepare a few components. You can have porcupine meat balls using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Porcupine Meat Balls:
  1. Take ground beef
  2. Make ready uncooked rice
  3. Take whole kernel corn
  4. Take large bag wide egg noodles
  5. Get butter divided
  6. Prepare tomato soup (save can)
  7. Prepare full of milk from tomato can
  8. Make ready garlic powder
  9. Prepare onion powder
  10. Make ready black pepper
  11. Get salt
  12. Get minced onion
  13. Take egg

My mom would make it for us all of the time and now I make it for my family! These kind of "tried and true" recipes that are passed down are the very best. So many memories come back to me when I make these for my family. Prepare the meatballs: In a large bowl add your meatball ingredients and mix well with clean hands.

Steps to make Porcupine Meat Balls:
  1. Mix with hands ground beef, uncooked rice, all the seasonings and the egg. Mix well. Shape into meat balls.
  2. Melt 1/2 stick butter in heated skillet. Add meat balls. Cook until slightly brown.
  3. Mix in medium bowl, tomato soup and two cans full of milk. Pour over browned meat balls.
  4. Let cook on medium stirring occasionally for 20 mintues or until rice isn't crunchy. Stir in alittle milk to keep from sticking as it cooks.
  5. While meat balls are cooking, boil and cook egg noodles according to package.
  6. Drain noodles, and add the last 1/2 stick of butter and the can of corn. Mix togather with alittle bit of black pepper to taste until butter is melted.
  7. Serve meat balls with sauce over the buttered noodles and corn. Enjoy!

The mixture should be soft and loose at this point. Wet your hands and form scoops of the mixture into medium sized balls. Porcupine Meatballs originated during the Great Depression, when rice was affordable and readily available, but meat was pricey. By adding rice to a classic meatball recipe, home cooks could bulk up the meal and stretch a small amount of beef a little bit further. Great meatballs that have rice in them, and are simmered in a tomato-Worcestershire sauce.

So that is going to wrap it up for this special food porcupine meat balls recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!