Sweet & Sour Porcupine Meatballs
tried in nov 2013
Yield
8 servingsPrep
20 minCook
20 minReady
60 minIngredients
Meatballs
1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese (opt)
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)(broth or water)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Sauce
4 tablespoons oil ( or as needed)
1 medium onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
6 garlic cloves, finely chopped
1 pinch crushed red pepper flakes ( optional or adjust to desired heat level)
2 (14 ounce) cans tomato sauce
1 (10 ounce) cans tomato soup, undiluted ( Campbell's is best to use)
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/4-1/3 cup brown sugar ( or to taste)
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt ( or to taste)
fresh ground black pepper ( to taste)
Ingredients
Meatballs
1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese (opt)
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)(broth or water)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Sauce
4 tablespoons oil ( or as needed)
1 medium onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
6 garlic cloves, finely chopped
1 pinch crushed red pepper flakes ( optional or adjust to desired heat level)
2 (14 ounce) cans tomato sauce
1 (10 ounce) cans tomato soup, undiluted ( Campbell's is best to use)
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/4-1/3 cup brown sugar ( or to taste)
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt ( or to taste)
fresh ground black pepper ( to taste)
Directions
For the meatballs; mix the ground beef with ingredients stated in the recipe.
Mix in 1½ cups instant uncooked rice.
Shape into about 1 to ¼ -inch balls or as desired, then place onto a plate.
For the sauce; in a pot heat oil over medium-high heat.
Add in onion, oregano and basil; cook stirring for about 3 to 4 minutes or until softened.
Add in garlic and chili flakes; cook stirring for 2 to 3 minutes.
Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined.
Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart).
Reduce heat to low or to a low simmer and cook uncovered for about 1½ to 2 hours stirring frequently after the 25 to 30 minutes of cooking time.
Adjust the brown sugar and vinegar amounts if needed, then season with more salt and black pepper.
