It has been years – actually so long I almost forgot Porcupine Meatballs existed. I think the last time that I may have eaten them was around 50 years ago in a school hot lunch program.
I don’t remember what they tasted like back then, but in an attempt to try something a little different I put this Porcupine Meatballs Recipe on the menu for supper. This is a simple recipe, but it does take a little time to prepare.
It is kind of spicy, with the pepper, red pepper, and ginger giving the recipe a little bit of heat. If you like meatballs and are in the mood for a recipe that’s different and good give this Porcupine Meatballs Recipe a try. Enjoy. Inspired by Cooks Country Magazine
Porcupine Meatballs Recipe
- 12 ounces lean ground beef
- 12 ounces ground pork
- 2 slices white bread (formed into fresh bread crumbs using a blender)
- 4 cups of water
- 3/4 cups long grain white rice
- 1 medium onion (finely chopped)
- 4 cloves of garlic (minced)
- 2 cups chicken broth
- 1 can tomato sauce (15 ounces)
- 1/2 cup milk
- 2 tablespoons of olive oil
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- Salt and Pepper to taste
- 1/2 teaspoon white pepper
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/2 teaspoon salt
- Preheat oven to 350F.
- in a medium size sauce pan using the 4 cups of water and 1 teaspoon of salt bring the water to a boil over medium-high heat; add the rice, return to a boil, and cook for 8 minutes. Strain and rinse the rice and set it aside.
- Using the same saucepan and the 2 tablespoons of olive oil cook the onion until it starts to brown. Add the garlic, red pepper, thyme, and paprika. Continue cooking until fragrant and then add the chicken broth, tomato sauce, sugar, cider vinegar, and the bay leaf. Salt and pepper to taste and simmer for about 10 minutes to combine the flavors.
- In a large bowl using your hands mix together the ground beef, ground pork, fresh bread crumbs, milk, ginger, white pepper, 1/2 teaspoon salt, and precooked rice.
- Form the mixture into 13-16 meatballs and place them in a 13 x 9 casserole dish. Pour the tomato sauce mixture over the meatballs, cover tightly with aluminum foil, and bake for about 1 hour or until rice is tender.
- Remove the meatballs to a serving platter; skim any excess fat off the top of the sauce, and serve the sauce over the meatballs.
- I served the sauce and meatballs over Linguini.