“This is one of my daughter's favorite meals. Most recipes for Beef Porcupines that I see on the internet are either made in a tomato sauce, or with sour cream. These are in a beef gravy. Mmmmm!”
READY IN:
44mins
SERVES:
6
YIELD:
24 Porcupines
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix first nine ingredients, well.
  2. Shape into elongated meatballs.
  3. In large skillet, brown meatballs on medium high heat.
  4. Remove from pan. Drain all but one tablespoon of the fat.
  5. Saute large onion, bell pepper, and garlic until onions are transparent.
  6. Return meatballs to the pan.
  7. Mix beef base and 2 - 1/2 cups hot water.
  8. Slowly pour into skillet over meatballs.
  9. Heat over high heat until liquid comes to a boil. Reduce heat to medium low. Cover. Cook for 25 minutes.
  10. Dissolve cornstarch in 1/4 cup cold water.
  11. Pour over meatballs. Stir.
  12. Add peas, mushrooms, parsley, and green onion.
  13. Cover and simmer for 4 minutes. Serve.

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