Barbecue Porcupine Meatballs

Roll into medium-small balls and place on a cookie sheet. Of Worcestershire Sauce and rice.

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Bottle grape jelly garlic powder.

Barbecue porcupine meatballs. In a saucepan heat BBQ sauce tomato soup water and brown sugar to a boil so the sugar dissolves. Fry all of the meatballs until golden brown on all sides. Combine beef with eggs 1 t.

Mix thoroughly and set aside. In a large bowl combine ground beef uncooked rice egg onion parsley salt and pepper. Thick meatballs take time to cook all the way through so you might want to invest in a cooking thermometer to make sure the insides come to temperature.

Place the meatballs in the prepared baking dish. Good cooking is simple. Saute until brown but dont assume theyre done when browned.

Roll the meat mixture into 24 balls each about 2 heaping tablespoons and 1 inch in diameter. Explore recipes thatll get everyone excited to eat. Shape into 10-12 balls and place into a baking dish.

Preheat oven to 350F. Preheat oven to 350 degrees. Uncover and bake the meatballs 15 to 20 minutes longer until bubbling and cooked through.

Mix together well and form into 1 12 inch meatballs. Mix thoroughly and shape into about 20 meatballs and place in a skillet. 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.

Combine all meatball ingredients. Place sheet in freezer for five minutes. In a large mixing bowl combine the rice water soup mix garlic powder ground beef and ground pork.

Shape the mixture into approximately 20 balls. In a large bowl combine the first eight ingredients. Dont make them too big or they tend to fall apart easier Place in skillet combine soup 1 t.

Heat the olive oil in a large high-sided oven-proof skillet over medium-high heat. Pour sauce over the meatballs. Pre-heat oven to 350.

Barbecued Porcupine Meatballs Recipe - Ingredients for this Barbecued Porcupine Meatballs include Meatballs lean ground venison crumbled instant white rice finely chopped onion Salt freshly ground pepper cayenne Sauce chili sauce 12 oz. Preheat oven to 350 degrees F. Mix remaining soup water and worchestershire sauce.

Mix together ground beef rice onion and salt in a bowl. Shape into 1-inch balls. In a medium mixing bowl combine the tomato soup and the water.

Mix thoroughly and shape into 1 inch balls. After 5 minutes remove meatballs from freezer and immediately dredge in unseasoned flour. Combine tomato sauce water brown sugar and Worcestershire sauce.

Combine the sauce ingredients. In a large mixing bowl combine the ground beef instant rice onion salt pepper and 12 cup of the soup mixture. In a large bowl mix ground beef rice onion garlic powder parsley worcestershire egg salt and pepper until just combined.

In a bowl combine the first seven ingredients. Spray a 2-quart baking dish with cooking spray and set aside. Crumble beef over mixture and mix well.

Apart in ungreased 13x9-in. Ad Our Marinara Sauce pairs perfectly with any Meatball dish. Place the canola oil in a large frying pan.

Bake uncovered at 350 until meat is no longer pink and a. Add beef and mix well. In a medium sized bowl combine meat rice egg parsley onion garlic powder paprika pepper salt and ¼ cup tomato soup.

In a large skillet brown meatballs in oil. Dont cook too many meatballs. Preheat your skillet and add oil.

Place in a baking dish approximately 2qt.

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