Porcupine Meatballs

Okay, these meatballs are absolutely ridiculous.  I found this recipe in an old church cookbook and worked at adapting the original recipe.  I tried several different variations and finally settled on this one.  I put them in the fridge and we ate them all week.  These are great for those times when you are hungry but just do not feel like cooking.  I can honestly say that everyone in my family loved these Porcupine Meatballs.

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Porcupine Meatballs

Preheat oven to 350º

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Course

Appetizer, Lunch, Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

45 minutes

Servings

meatballs MetricUS Imperial

Ingredients

• 2 lbs ground beef 90/10 beef works best
• 1 yellow onion medium size, diced (about 1 cup)
• 2 eggs
• 1/4 cup parsley fresh, finely chopped
• 1 cup rice cooked
• 2 Tbsp breadcrumbs gluten free
• 2 Tbsp weber chicago steak seasoning
• 2 tsp worcestershire sauce gluten free

Sauce

• 1 Tbsp olive oil
• 1 yellow onion diced (about 1 cup)
• 1/2 red pepper diced (about 1/2 cup)
• 1/2 yellow pepper diced (about 1/2 cup)
• 1 15 oz can tomato sauce tomato soup works fine too
• 2 tbsp parsley fresh, chopped
• 1 tsp salt
• 1 tsp Italian herb blend

Course Appetizer, Lunch, Main Dish Cuisine American Prep Time 15 minutes Cook Time 45 minutes Servings meatballs MetricUS Imperial Ingredients 2 lbs ground beef 90/10 beef works best 1 yellow onion medium size, diced (about 1 cup) 2 eggs 1/4 cup parsley fresh, finely chopped 1 cup rice cooked 2 Tbsp breadcrumbs gluten free 2 Tbsp weber chicago steak seasoning 2 tsp worcestershire sauce gluten free Sauce 1 Tbsp olive oil 1 yellow onion diced (about 1 cup) 1/2 red pepper diced (about 1/2 cup) 1/2 yellow pepper diced (about 1/2 cup) 1 15 oz can tomato sauce tomato soup works fine too 2 tbsp parsley fresh, chopped 1 tsp salt 1 tsp Italian herb blend

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Instructions

Meatballs

1. In a large bowl, combine all of the ingredients together until well incorporated
2. Shape into meatballs. I like to use an ice cream scooper to get an even, uniform size
3. Arrange meatballs on a baking sheet lined with aluminum foil
4. Bake uncovered at 350º for 30 minutes
5. Pour sauce (see recipe below) evenly over meatballs and bake for another 15 minutes at 350º

For the sauce

1. Coat non-stick pan with olive oil and cook the onions for 5 minutes
2. Add red and yellow peppers to the onions and cook for another 5 minutes
3. Add tomato sauce or tomato soup and spices, mix well
4. Cook for another 5 minutes
5. Serve over rice, gluten free noodles or potatoes

Recipe Notes

Rarely will I use a specific brand in my recipes, however, Weber Chicago Steak seasoning is one of my favorites.  It is all natural and gluten free and I use it in a number of recipes.

 

This Porcupine Meatballs recipe is gluten free and dairy free.

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Jessica MacDonald