Roasted Red Pepper Porcupine Meatballs
Roasted Red Pepper Porcupine Meatballs

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, roasted red pepper porcupine meatballs. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Roasted Red Pepper Porcupine Meatballs is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Roasted Red Pepper Porcupine Meatballs is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have roasted red pepper porcupine meatballs using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Red Pepper Porcupine Meatballs:
  1. Take 1.5 lbs lean ground beef
  2. Prepare 1/2 cup uncooked long-grain white rice (divided)
  3. Prepare 1/4 cup water
  4. Get 1 egg
  5. Get 1 small shallot finely diced
  6. Make ready 1 tbs minced garlic
  7. Prepare 1 tbs fresh parsley chopped
  8. Make ready 1 tsp Chipotle powder
  9. Take 1/2 tsp paprika
  10. Prepare to taste Salt and Pepper
  11. Make ready 1 (10.25 Oz) can roasted red pepper soup
  12. Get 1 (8 Oz) can tomato sauce
  13. Take 1/2 cup water
  14. Get 2 tsp Worcestershire sauce
Steps to make Roasted Red Pepper Porcupine Meatballs:
  1. In a large mixing bowl, combine beef, 1/4 cup rice, egg, parsley, shallot, garlic, paprika, salt & pepper, and 1/4 cup water. Mix thoroughly and shape into 2” meatballs and place in a high-sided skillet (with cover) with space in between meatballs.
  2. Mix remaining tomato sauce, roasted red pepper soup, 1/2 cup water, and Worcestershire sauce and pour over meatballs.
  3. Add the remaining 1/4 cup rice in between the meatballs and make sure rice is coated with the sauce so it will cook properly.
  4. Heat oven to 350° and place covered skillet in oven for 55 minutes.
  5. Top with chopped parsley and ENJOY!

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