I followed the recipe 4 changes. I took the suggestions of the first reviewer and added a little egg white, pre-cooked at 350 for 15 minutes just turning brown, and used sodium free chicken broth instead of water. Lastly, I used my favorite spaghetti sauce instead of tomato sauce. The meaqtballs were moist, did not fall apart and were tasty. I cooked them in the crockpot for about 3 hours.
Saucy Porcupine Meatballs
From EatingWell: March/April 2012
These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.
2 Reviews for Saucy Porcupine Meatballs
I am a personal chef and have made porcupine meatballs in the past but have made up my own recipe. I typically prepare my rice in advance and make the meatballs with cooked rice. I was intrigued by this recipe and decided to give it a whirl. First, I did change a few things. I used chicken broth instead of water in the sauce, and instead of hot sauce I used maeploy, probably about a half a cup or more of it. I sauteed my onions with fresh garlic before mixing them into the ground beef. I also added some ketchup to the meat. I wanted to ad an egg but wanted to stay with the basic makeup of this recipe to see if it worked. I put it in a crockpot. My problem was that the majority of the meatballs fell apart, which I feel would have also happened if I had baked this in the oven for the recommended amount of time. In making it in the future I would prebake the meatballs on a sheet tray and then put them in the crock pot with the sauce. Also, I will ad an egg to the meatballs and some breadcrumbs or extra rice. The sauce was very bland and needing much work done to it to make it edible. Basically I would continue making my own recipe and not use this one. I do like the use of uncooked rice, though, as it saves you a step.