Greek Porcupine Meatballs Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
• Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
• Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.

Steps:

• 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.

Steps:

• Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
• Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

Steps:

• Finely chop parsley to equal 1/2 cup and mint to equal 2 tablespoons. Place in a large bowl with meat, egg whites, rice, crumbs, salt and 2 tablespoons of water. Blend well. Shape mixture into a 1.5 inch thick square, cut into 16 pieces and roll each into a ball.
• In a small bowl, blend cornstarch with 3/4 cup water. Place in a large skillet over medium heat with chicken broth and bring to a simmer. Add meatballs and cook, covered, for 15 minutes, turning meatballs occasionally. Remove meatballs to a serving dish and keep warm. Reduce heat to low.
• Squeeze lemon to yield 2-3 tablespoons of juice. In a small bowl, whisk egg yolks with lemon juice. Stirring constantly, add 3 tablespoons of the hot broth to the yolk mixture. Gradually add back to the skillet, stirring constantly. (NOTE - do NOT skip this step; it tempers your egg yolks so that you don't end up with scrambled eggs in your sauce!).
• Simmer for 2 minutes or until sauce thickens; do not boil. Pour over meatballs and serve immediately.