Don’t worry though, you don’t have to wrack your brain for ideas because I’ve taken care of that for you!
When the meatball cooks, the rice expands and “pokes” out of the sides of the meatball, thus giving the appearance of a porcupine. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. I am thrilled to hear that, Vera! I found your site looking for a beef stroganoff recipe (which I was planning to make tomorrow) and reading thru the comments saw the link for other recipes. In a world where we’ve turned almost everything into a sandwich, this is probably one of my favorites.
Especially if I’m serving a group of hungry guests. I think I want something with just a little crunch or texture, as the meatballs are soft.
Not just any regular corn on the cob, though. The flavors also work well with barbecue and cranberry meatballs. Thanks for the suggestion.
About five minutes should cook them. Form the meat mixture into balls, approximately 1.5-2 inches (about the size of a golf ball) and place into baking dish. We always used to serve them with mashed potatoes and green beans. These sides have a nice tanginess to them that goes well with smoky meatballs. Hey there! I don’t have any ground pork in the house. In a frying pan heat olive oil and butter. If you’re serving Greek meatballs, get some pita bread and make pita pockets. So you're basically working with starch (white rice or something more chewy?)
These veggies taste fantastic with traditional flavors, so serve them with barbecue, Salisbury, or Swedish meatballs. You can never go wrong with a classic.
They already have a starch with the rice and don't need anything else heavy, so perhaps two vegetable sides: In the midwest I've seen them served awash in a simple, non-Italian tomato sauce and with succotash (peas, diced carrots and lima beans), and stewed greens (spinach, kale or poke salad).
It’s a great recipe to make if you want to use up pantry ingredients and spices. I will be trying this recipe soon! The material on this site can not be reproduced, distributed, transmitted, cached or otherwise used, except with prior written permission of Multiply. A starch side dish is no good because there's rice in the meatballs already. If you prefer the classic Spaghetti and meatballs or a flavorful Italian-inspired meatball, go for a mixed green salad loaded with various leaves. To prepare, toss the asparagus with butter and lemon. For those wondering, porcupine meatballs are meatballs made with rice, in a tomato-based sauce w/more rice. Udon is a Japanese noodle made with wheat flour. These were really good! Porcupine meatballs gently spiced with chili powder, cumin, and garlic powder. Make green beans, and drizzle them with balsamic vinegar. Hope everyone enjoys this. Porcupine meatballs are so much fun to make and eat! He was blown away! That's right! The original recipe was published decades ago in the Betty Crocker Cookbook – and it included packaged onion soup mix to flavor the meatballs, as well as canned tomato soup (among other ingredients) to create a sauce. Hi Ted, it doesn’t really make a difference what rice you use in this recipe. In a large skillet, brown meatballs in oil; drain. Oh, that sounds really good. Please feel free to explore the Russian section of my website. Copyright © 2020 Multiply Media, LLC. Learn how your comment data is processed. Required fields are marked *. Season with minced garlic, rosemary, salt, and pepper.
I love meatballs in all flavors and forms, but one of my favorite spins on a meatball recipe is the porcupine meatball.