Hawaiian Porcupine Meatballs
Place your shaped meatballs in your baking dish and pour the sauce all over. Cook in moderate oven 350F for 30 minutes until onion and green pepper are cooked.
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Step 2 Shape into medium sized meatballs and place in Dutch oven.
Hawaiian porcupine meatballs. Let them simmer on low for 4 hours. Ingredients 12 cup uncooked long grain rice 12 cup water 13 cup chopped onion 1 teaspoon salt 12 teaspoon celery salt 18 teaspoon pepper 18 teaspoon garlic powder 1 pound ground beef 2. Step 3 While the meatballs.
Shape into balls and brown in oil on med-high heat. Heat olive oil in a large skillet over medium-heat. Cook covered on low 15-30 minutes longer or until heated through.
Season with salt and pepper to taste. Follow the recipe instructions to make the meatballs. Instructions Combine the meat rice egg onion garlic salt and black pepper in a bowl.
Step 5 Combine corn starch and. Pour milk over bread soften 5 minute. Serve as is or over rice or noodles.
They can be served with relish such as red cabbage or radish and mashed potatoes. Step 1 Combine ground beef onion garlic rice egg and salt and pepper in bowl. Cook on high for 2-3 hours or low for 4-6 hours or until they reach 165F.
Put the uncooked meatballs Brown them beforehand for best flavor in the crock pot. In the Oven Pour the sauce over the porcupine meatballs cover the baking dish tightly with foil and bake the meatballs in the preheated oven for 55 minutes. Form into 1 12-inch meatballs.
First preheat the oven to 375 degrees F. Next mix together the ingredients for the meatballs including eggs breadcrumbs onion orange pepper garlic diced ground beef salt pepper. Heat the olive oil in a large high-sided oven-proof skillet over medium-high heat.
Roll the meat mixture into 24 balls each about 2 heaping tablespoons and 1 inch in diameter. Put a teeny amount of water about 12 cup-but make sure its enough to steam the meatballs in the bottom of the crock pot to get them steaming. Use a medium cookie scoop or spoon to scoop the meat.
To help caramelize and thicken up the sauce remove the foil and continue baking for another 20-25 minutes or until the internal meatball. Step 2 Saute meatballs in a large frying pan over medium-high heat until browned about 10 minutes. Ingredients 1 pound ground beef ½ cup uncooked white rice ½ cup water ⅓ cup chopped onion 1 teaspoon salt ½ teaspoon celery salt ⅛ teaspoon garlic powder ⅛ teaspoon ground black.
Break up bread with fork then beat in egg. Lightly brown the meatballs. Put meatballs pineapple chunks and sauce into 13x9 inch casserole dish.
The name comes from the appearance of the meatballs which appear prickly when the rice pokes out of them as they cook resembling a porcupine. Porcupine meatballs can be made in the slow cooker or baked. Add in the pineapple chunks and toss with the meatballs to coat with the sauce.
Cover the pan with foil and bake for 30 minutes. Leftovers can be made into sandwiches. Pour the meatballs in the slow cooker and stir into the sauce until coated.
Then line 1-2 rimmed cookie sheets with parchment paper and set aside. Stir just until combined do not over mix. Directions Step 1 Mix together ground beef ginger garlic powder and pepper until well combined.
Using a micro-plane grate ginger and garlic and whisk into the sauce. Cook covered on low 6-8 hours or until meatballs are heated through and peppers are tender. Set the slow cooker to high temp for 1 hour then turn down the temperature to low and cook for another 2-3 hours or until the meatballs are fully warmed.
Step 4 Drain syrup from the pineapple and set aside. Step 3 Add beef broth and simmer over low heat do not boil until done for about 75 minutes skimming off any fat which rises to the surface while cooking. Then form into 1 12 balls.
In a medium-size bowl whisk together BBQ sauce soy sauce rice wine vinegar and brown sugar. Slow cooker combine meatballs peppers drained pineapple and sauce. To the bowl of a crock pot add frozen meatballs and pineapple chunks.
Combine the barbecue sauce pineapple chunks reserved pineapple juice garlic and green onions in the slow cooker and mix until smooth. Pour the sauce over meatballs then gently toss to coat. Add bread mixture onion garlic salt and pepper to ground beef and mix.
Lay slices of onion and green pepper on top. Uncover and bake the meatballs 15 to 20 minutes longer until bubbling and cooked through. Serve over steamed rice.
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