Stretching a Dollar – Porcupine Meatballs

Fast food seems to be the way of life with young families these days. I grew up with parents who lived through the Great Depression where food and supplies were scarce in those day so you had to make every penny count, and if you had many mouths to feed it was a challenge for many families.

I would watch the many ways my mother could alter meals to feed us when money was tight while growing up. One of the ways she would stretch a meal was by adding rice to ground beef and Porcupine Meatballs was born in our home.

This budget friendly dish still gets passed down through families and is enjoyed today. Now there are many ways to prepare Porcupine Meatballs, every family had their own version they preferred to make. I grew up with the version that used Campbell’s Tomato Soup, the web has several different versions of it.

Here are two of my favorite versions that I like to make, neither uses canned tomato soup. One recipe is for the stove top the other made in the oven. So whether you are a growing family trying to make ends meet or a retired couple on a fixed income this maybe a dish you would occasionally like to make.

porcupine meatballs

 

   Skillet Porcupine Meatballs

1/2 cup uncooked long grain rice

1/2 cup water

1/3 cup chopped onions

1/2 cup green pepper, chopped

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1 pound ground beef*

2 tablespoons vegetable oil

1 (15-ounce) can tomato sauce or your own homemade works fine

1 cup water

2 tablespoons brown sugar

2 teaspoons Worcestershire sauce

In a bowl, combine the first seven ingredients. Add beef and mix well.Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Oven Porcupine Meatballs

1 pound ground beef*

1 cup uncooked white rice (regular rice)

1/2 cup water

1/3 cup onion, chopped

1 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon pepper

15 ounces tomato sauce, 1 large can

2 teaspoons Worcestershire sauce

Preheat oven to 350 degrees F.

Mix meat, rice, 1/2 cup water, the onion, salt, garlic powder and pepper. Shape mixture by rounded tablespoonful’s into balls. Place meatballs into 8 x 8″ baking dish. Stir together remaining ingredients; pour over meatballs. Cover. Bake 45 minutes. Uncover and bake 15 minutes longer.

*Note: Either of these recipes can be easily doubled.  You can substitute ground turkey for the beef.

Serve with your favorite side dish and enjoy!

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