Kitchen

[adoreqvc]

Making Porcupine Meatballs with Mushroom Sauce in slow cooker today.........nice low fat recipe...... but great taste!

For those interested here is the recipe I usually use:

Recipe for Low-Fat Porcupine Meatballs with Mushroom Sauce (not pictured)
Makes 5 servings
Ideal slow cooker size: 6 quart
Cooking time: 3-5 hours

• 3/4 lb extra lean ground beef or ground turkey
• 1 cup skim milk
• 1/2 cup uncooked instant brown rice
• ¼ cup chopped onion
• 1 cup dry bread crumbs
• 1/2 tsp salt (I always omit salt because the mushroom soup has some).
  
• Dash of black pepper
• 1 (10 3/4 oz) can low- fat, low-sodium cream of mushroom soup
• 1/2 cup skim milk

1. Combine meat, 1 cup skim milk, rice, onion, bread crumbs, salt, and pepper in a bowl.
2. Shape into meatballs with an ice cream scoop. Place in the bottom of a slow cooker, in a single layer.
3. Mix together soup and ½ cup milk. Pour over the top of the meatballs.
4. Cover and cook on LOW 3-5 hours. Serve with mushroom soup gravy.

[luv pzzl]

Yuuum!! Thanks Adore

[luvdoodles]

Sounds good and easy, my kind of food, just put in my saved recipes file. Thanks

[adoreqvc]

They came our really tasty, and we also placed them on a bed of wide egg noodles.

Absolutely delicious!

If you like lots of sauce in the recipe add a little more liquid.

Enjoy ladies!

[lilypadfrog]

Try using golden mushroom soup instead of regular mushroom soup

[stilltamn8r]

Adore....I LOVE your recipes, and your stories of your travels and Greek heritage... Thank you!

[adoreqvc]

hi lilypadfrog,

Many thanks for your kind reply.

I am sure your suggestion would give a new twist to the basic recipe I use and have posted above, but unfortunately neither I nor my husband care for the golden mushroom soup taste, because we do not like the combined taste of canned tomato and wine flavors in many prepared dishes.

If we want those flavors we would add them in ourselves, but this particular recipe does not have any tomato or wine added to it, which keeps it basic, creamy, and lighter in taste and texture.

We both prefer the creamy lighter taste of regular mushroom soup as that enhances this particular dish. (If we have the time many times we make our own lower fat creamy mushroom soup from scratch, and of course that has the best freshest flavor and taste of all).

For those who wish to understand the difference between both soups here is that information:

You can substitute golden mushroom soup for cream of mushroom soup. The two soups have similar ingredients, with a few variations. Cream of mushroom soup has dehydrated cream, which imparts a creamy flavor.

Golden mushroom soup doesn't have any dairy in it. It does have tomato paste and a little wine, giving it a more sophisticated French flavor. You can also substitute other vegetables for the carrots and potatoes, such as turnips, green beans, peas or celery.her one depending upon personal tastes as I am sure both are equally delicious.

I am sure either way this recipe would be delicious for those who enjoy the specific tastes of both mushroom soups listed above, and many thanks my friend, for posting your golden mushroom soup suggestion.

[adoreqvc]

Hi stilltamn8r,

Thank you so very much for your lovely reply, and you are so very welcome dear friend!

We love sharing our Greek/American heritage, favorite recipes of all cuisines, and our continued travel adventures, and are so happy you also enjoy sharing them with us.

[Andreatoo]

it sounds good but I'm just happy there's no porcupine in it :- ) unfortunately I do not have a slow cooker. the recipe made me think of the Swedish meatballs that my aunt would make (among many other yummy things) every summer when we visited

[adoreqvc]

Andreatoo,

Welcome In and nice to meet you.

I always convert many recipes to the stove top, pressure cooker, or oven method depending on my schedule.

There are many stove top and oven as well as pressure cooked porcupine meatballs recipes to try. Just do a search and you will find many.

For the recipe I posted above I always chose to make that in my slow cooker since my pressure cooker I purchased from QVC also has all the newer cooking modes and slow cook is also one of them.

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Now Andreatoo about eating porcupines.......read on.

Real live porcupines are killed and cooked.

There are many porcupine recipes and methods used and displayed on the internet.Below I located 2 for you to read about.

I have never tried them, and the only porcupines I come across and stay away from are when I am traveling in the Southwest.

They say real porcupines are very slow moving, easy to club, and very tasty, but not for me.

BBQ Porcupine Recipe:

Kill the porcupine, then start skinning and gutting the porky, (VERY CAREFULLY!! ) Then after cleaning, cut into a few pieces and boil in water until meat can be pulled from the bones and shredded. Mix the porcupine shredded meat into a homemade BBQ sauce. This makes an Awesome BBQ.

Tangy Baked Porcupine Recipe:

1 porcupine, cut into serving pieces
Flour
Salt and ground pepper
3 tablespoons shortening
Dijon mustard
3 slices thick-sliced bacon
1 large onion, diced
1/4 cup carrots, thinly sliced
3 tablespoons parsley
1 teaspoon Kitchen Bouquet sauce
1 cup sour cream
1/2 cup sweet cream.

Soak the porcupine pieces in salted water overnight. Rinse and dry. Mix flour, salt and pepper in a paper bag. Add pieces of meat and shake to coat. Saute pieces in fat until browned. Remove pieces of meat and spread with the mustard. Place bacon strips in a shallow baking dish. Add meat. Saute onion, carrots and mushrooms. Add parsley, Kitchen Bouquet, more salt and pepper to taste, and also both creams. Stir thoroughly. Pour over meat. Bake 45 to 55 minutes.