Porcupine Meatballs

Serves: 4-6

1/2 c. uncooked long grain rice
1/2 c. water
1/3 c. onion, chopped
1 t. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 lb. ground beef
2 T. oil
1 can (15 oz.) tomato sauce
1 c. water
2 T. brown sugar
1 tsp. Worcestershire sauce

In a bowl, combine the first seven ingredients. Crumble beef over top and mix well. Shape into 1 1/2-inch balls. In a large skillet, cook meatballs in oil over medium heat until no longer pink; drain. Combine remaining ingredients; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

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Tips: These meatballs were tasty and easy to put together. I think the picture looks a little more like meat lumps in tomato sauce but you'll have to take my word that they were good. I always find it easiest to mix ground meat with my KitchenAid Stand Mixer. It saves you from having to worry if you got all the ingredients mixed in evenly. In case this isn't quite what you're looking for, check out my other meatball recipes. I also shared this recipe at Tidymom's I'm Lovin' It Fridays.

Recipe from Taste of Home Mom's Best Meals

Comfort Meatballs

Serves: 6

Meatballs
1 1/2 lbs. ground beef
3/4 c. quick oats
1 c. milk
2 T. minced onion
1 t. salt
1/2 t. pepper

2 T. oil
1/2 c. flour

Sauce
1 c. ketchup
2 T. sugar
3 T. vinegar
2 T. Worcestershire sauce
3 T. minced onion

In a large bowl, combine all meatball ingredients (excluding oil & flour); mix well. Roll into tablespoon-size meatballs and refrigerate for 30-45 minutes to firm. Heat oil in a large skillet over medium heat. Roll each meatball in flour and cook in the oil until light brown. Once they are browned, place them in a greased rectangular baking dish. In a small bowl, stir together sauce ingredients and pour evenly over meatballs. Bake at 350 degrees for 45 minutes or until bubbly and hot.

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Tips: These were delicious meatballs and are great over hot mashed potatoes or buttered noodles. If you like a lot of sauce then you might want to double the recipe although I felt this amount was adequate. I always find it easiest to mix meat with my KitchenAid Stand Mixer - it saves your arm the trouble. Also if you want a great new cookbook The Pioneer Woman Cooks has great recipes and beautiful pictures. It almost makes me want to ranch and have no cow experience whatsoever! I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.

Recipe adapted from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

Swedish Meatballs

Serves: 4

1 lb. ground beef
1 egg, lightly beaten
3/4 c. ketchup
1/2 c. water
1/3 c. sugar
4 T. soy sauce
2 T. Worcestershire sauce
2 T. vinegar
1 c. pineapple chunks
Hot, cooked rice

Combine ground beef and egg; make into golf ball size meatballs. In a bowl, combine remaining ingredients excluding pineapple chunks and rice. Place meatballs in one layer in a greased 2-quart casserole dish. Pour sauce over meatballs. Bake at 325 degrees for 1 hour to 1 hour 15 minutes. Add pineapple chunks over top in the last 5-10 minutes. Serve over rice.

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Tips: I have no idea if this meatball recipe is anything like what they eat in Sweden but it sure is good. My daughter loves meatballs and never fails to eat well when that's our dinner. I also shared this recipe at All the Small Stuff's Tuesdays at the Table.

Recipe from my best friend, Jennifer.

Onion Turkey Meatballs

Serves: 4-6

1 cup bread crumbs
1 envelope dry onion soup mix, divided
1 1/2 lbs. ground turkey
3 c. water, divided
3 T. flour
Hot cooked noodles or rice

In a bowl, combine the bread crumbs, half of the soup mix and the turkey; mix well. Shape into 1-inch balls. In a large skillet, brown meatballs in batches over medium heat, turning frequently. Stir in 2 1/2 cups water and remaining soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a bowl, combine the flour and remaining water until smooth; add to skillet. Bring to a boil; cook for 5 minutes or until thickened. Serve over noodles or rice.

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Tips: If you tend to have ground meat frozen in 1 lb. increments, adapt this receipt by using 3/4 c. bread crumbs and slightly less than half the dry soup mix in the meatballs. I went ahead and made the sauce as the receipt said had extra. A little dash of pepper would be good in the sauce as well. Also, in order to get the water and flour smooth, put them both in a small plastic container with a lid and shake well. I would assume this recipe could probably be made with ground beef as well but I don't know how it might turn out differently. I also shared this recipe at Tales From the Fairy Blogmother's What's Cooking Wednesday.

Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes