Porcupine Meatballs

Porcupine Meatballs

For the Balls:

1 lb ground beef

1 lb ground pork

2 cups cooked rice

1 packg dry onion soup mix

3 each eggs

3 or 4 jalapenos

3 cloves fresh garlic

1/2 cup OBD bbq (twizted or slow burn)

Dust the balls:

1/2 cup flour

1 t salt

For the sauce

1 bottle dark beer

11.5 oz can tomato juice

1 cup OBD bbq (twizted or slow burn)

1 cup beef stock or broth

1/4 cup brown sugar

salt to taste


Roasting Pan (like a lasagna or cake pan)

Large skillet or pot big enough for entire recipe.

Knife and cutting board Big bowl 

Scoop for meatballs. An ice cream scoop will work.

*For those of you who have worked in kitchens, use a #20 yellow handle scoop.

If you don’t have one don’t worry.

Do your prep:

Cook your rice. I recommend doing this the day before and chilling.

You can use any kind of rice but I like basmati.

Chop your garlic and jalapenos.

If you want to cut back on the spice then take the seeds and membranes out of the peppers

Make the meatballs

Preheat your oven to 425 F

In the big bowl mix the meats, rice, soup mix, jalapenos eggs, BBQ sauce, and garlic.  The best way to do this is with clean hands. Just squish it all together and work it a little.  Form into balls about 2 inches in diameter.

Or, make them bigger, I mean who am I to tell you how big to make your balls. Your balls should make you happy. 

If you have the #20 yellow scoop and make them level you should get about 30 balls.  Arrange the meatballs in  your roasting pan. 

Mix the salt into the flour and dust the meatballs.

Bake for about 20 minutes. This is mainly to brown the outside.

Make the Sauce:

While the meatballs are in the oven, combine the beer, tomato juice, OBD bbq sauce, beef broth, and the brown sugar.  Bring to a simmer. 

Taste the sauce and adjust with the salt.

When the meatballs come out of the oven gently add them to the sauce.

Be gentle, you don’t want to break your balls!

Let the mixture simmer for about 20 min.

The sauce should thicken up a bit. If your balls are bigger, it will take a little longer. Check for doneness. 165 F if you have a thermometer. 

These are great by themselves with some crusty bread.

I usually serve over mashed potatoes.

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