Beef Porcupines

Yield: 18 (1 1/2-inch) meatballs
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 pound ground chuck
  • 1 cup uncooked regular rice
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 small onion, thinly sliced
  • 1 small green pepper, seeded and cut into rings
  • 1 small clove garlic, minced
  • 1 tablespoon vegetable oil
  • 1 (24-ounce) can tomato juice

Preparation

  1. Combine meat and rice in a large bowl. Add 1 teaspoon salt and 1/8 teaspoon pepper, mixing well. Shape mixture into 1 1/2- inch meatballs. Place meatballs in a shallow 2 1/2-quart casserole; set aside.
  2. Sauté onion, green pepper, and garlic in hot oil in a large skillet until tender. Add tomato juice, and remaining salt and pepper; pour sauce over meatballs. Cover and bake at 350° for 1 hour and 15 minutes or until rice is tender, turning meatballs occasionally.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef Porcupines Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy