Citrusheights5 Posted March 20, 2008 Share Posted March 20, 2008 My daughter came home raving about this and is begging to have it for dinner. She said it is a meat rice and tomato sauce combo. Anyone have a good recipe to share?? Lee Quote Link to comment Share on other sites More sharing options...
Mom2legomaniacs Posted March 20, 2008 Share Posted March 20, 2008 I have not made this, but my cookbook has a recipe for Porcupine Meatballs that looks good. 1 egg beaten 1 can tomato soup (or sauce) the 10 oz or so size 1/4 c. long grain rice 1/4 tsp onion powder 1/4 tsp pepper 1 lb lean gr. beef 1 tsp Worcestershire sauce 1/2 tsp oregano Combine egg, 1/4 c. of soup (or sauce), uncooked rice, onion powder, and pepper. Add beef; mix well. Shape into 20 meatballs. Place in large skillet. Mix the remaining soup with Worcestershire sauce, oregano and 1/2 c. water. Pour over meatballs. Bring to boiling; reduce heat. COver; Simmer, stirring often, about 20 minutes or till no pink remains in meat and rice is tender. Skim fat. Serve with Parmesan cheese. from Better Homes and Gardens Quote Link to comment Share on other sites More sharing options...
Audrey Posted March 20, 2008 Share Posted March 20, 2008 I have not made this, but my cookbook has a recipe for Porcupine Meatballs that looks good. 1 egg beaten 1 can tomato soup (or sauce) the 10 oz or so size 1/4 c. long grain rice 1/4 tsp onion powder 1/4 tsp pepper 1 lb lean gr. beef 1 tsp Worcestershire sauce 1/2 tsp oregano Combine egg, 1/4 c. of soup (or sauce), uncooked rice, onion powder, and pepper. Add beef; mix well. Shape into 20 meatballs. Place in large skillet. Mix the remaining soup with Worcestershire sauce, oregano and 1/2 c. water. Pour over meatballs. Bring to boiling; reduce heat. COver; Simmer, stirring often, about 20 minutes or till no pink remains in meat and rice is tender. Skim fat. Serve with Parmesan cheese. from Better Homes and Gardens This is the exact same one I have except that instead of the skillet, mine calls for baking in a covered dish at 350°F for 40 minutes, then uncovered for 20 mins. We make it about once a month and it is very tasty. Leftovers make a neat lunch, too. Quote Link to comment Share on other sites More sharing options...
tlcmom Posted March 20, 2008 Share Posted March 20, 2008 It reminded me of the calf nuts!:lol: sorry, I have a bad sense of humor. Quote Link to comment Share on other sites More sharing options...
PrairieAir Posted March 20, 2008 Share Posted March 20, 2008 It reminded me of the calf nuts!:lol: sorry, I have a bad sense of humor. That's what I was going to say! LOL! Prickly mountain oysters?:lol: Quote Link to comment Share on other sites More sharing options...
Citrusheights5 Posted March 20, 2008 Author Share Posted March 20, 2008 This is the recipe I just used thanks.. They are intresting looking things.. They are cooking and smell delicious~ they just....look... funny.. Ah well the kids will like them.. Lee Quote Link to comment Share on other sites More sharing options...
Mom2legomaniacs Posted March 20, 2008 Share Posted March 20, 2008 This is the exact same one I have except that instead of the skillet, mine calls for baking in a covered dish at 350°F for 40 minutes, then uncovered for 20 mins. We make it about once a month and it is very tasty. Leftovers make a neat lunch, too. Thanks for telling this. I like the oven idea much better than on the stove. I'll have to make these because I think the kids will like them a lot! Quote Link to comment Share on other sites More sharing options...
Citrusheights5 Posted March 21, 2008 Author Share Posted March 21, 2008 Melissa, The kids loved it last night. I made it in the oven, and I added garlic and onion powder. I'm always looking for meals that everyone loves.. and this was a winner. Thanks again Lee Quote Link to comment Share on other sites More sharing options...
Mom2legomaniacs Posted March 22, 2008 Share Posted March 22, 2008 Melissa, The kids loved it last night. I made it in the oven, and I added garlic and onion powder. I'm always looking for meals that everyone loves.. and this was a winner. Thanks again Lee OOhhh, that sounds good! I will definitely make these here soon. I know they will like them. Thanks for the report on the results! Quote Link to comment Share on other sites More sharing options...
Gamom3 Posted March 22, 2008 Share Posted March 22, 2008 been scared of pressure cookers, my mother use to tell me that the lids could blow off and my grandmother used it ALL the time, so I stayed clear of her kitchen! I have never made them, but remember that they were very good and funny looking with the rice standing up on them. Quote Link to comment Share on other sites More sharing options...
javamama Posted March 22, 2008 Share Posted March 22, 2008 My mom always made it with Rice-a-Roni mix: 1 lb ground beef 1 egg 1 package beef Rice a Roni 1-1/2 cups hot water Mix the ground beef, egg and rice/pasta from Rice-a-Roni mix, and form into meatballs. Brown the meatballs on all sides in large skillet. Combine the water and seasoning mix from the Rice-a-Roni and pour over meatballs. Simmer for 30 minutes. Yummy with mashed potatoes. We don't eat beef anymore and I've tried to find a good Rice-a-Roni mix to substitute with ground ground turkey but haven't had any luck. Quote Link to comment Share on other sites More sharing options...
newlifemom Posted July 30, 2008 Share Posted July 30, 2008 I have made the recipe that was posted here before, baked them and all was good. The kids loved them! So how come tonight the rice was hard/uncooked? The only thing different tonight was the rice. We used basmati rice. Would that make a difference. My kids wouldnt eat them because they were "crunchy" :glare: Thankfully I had some leftover kraft mac-n-cheese. Any advice? Quote Link to comment Share on other sites More sharing options...
Kimberly in IN Posted July 30, 2008 Share Posted July 30, 2008 I have made the recipe that was posted here before, baked them and all was good. The kids loved them! So how come tonight the rice was hard/uncooked? The only thing different tonight was the rice. We used basmati rice. Would that make a difference. My kids wouldnt eat them because they were "crunchy" :glare: Thankfully I had some leftover kraft mac-n-cheese. Any advice? Oh, I would like to know the answer to that question also. I tried the recipe a while ago and had crunchy porcupines. Not a hit at my house. Thanks. Quote Link to comment Share on other sites More sharing options...
newlifemom Posted July 31, 2008 Share Posted July 31, 2008 Anyone, anyone? I am trying to be healthy with brown rice. My sister had recommended the basmati rice b/c she thought it was tastier than regular brown rice. Quote Link to comment Share on other sites More sharing options...
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