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Florence's Porcupine Meatball Sliders
I have updated this Depression Era recipe for porcupine meatballs by serving them on trendy slider buns and melting some sharp cheddar over the top.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6 servings
- 1 pound ground beef
- 1/4 pound bacon finely chopped, divided
- 1/2 cup rice
- 1 small onion finely chopped
- 2 tablespoons chopped green pepper
- 1 teaspoon salt
- 1 teaspoon thyme
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
In a large mixing bowl, combine beef, 1/2 of the bacon, rice, onion, green pepper, salt, thyme, and pepper. Mix until just combined.
Shape into 12 - 15 balls about 1-inch in diameter.
Heat a large skillet over medium-high heat, add the oil and brown the meatballs in batches. Transfer to a clean plate.
Add the remaining bacon to the skillet and fry for 2 minutes. Add the tomato sauce, ketchup, and paprika, stirring to combine.
Add the browned meatballs to the sauce, reduce the heat to low, cover and cook for 1 hour until the rice is tender.
Cut the slider rolls in half, place a spoonful of sauce on the bottom top with a meatball and a thin slice of cheese, place the top of the roll over the meatball and serve.
Serving: 2sliders | Calories: 378kcal | Carbohydrates: 15g | Protein: 17g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 568mg | Potassium: 294mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 4.4mg | Calcium: 22mg | Iron: 1.8mg