Saturday, November 6, 2010

Dairy and Gluten Free Hot Pepper Porcupine Meatballs

These Hot Pepper Porcupine Meatballs aren't your Momma's traditional Porcupine Meatball recipe.  This is Porcupine Meatballs taken to a whole new level.  I love the kick that my Hot Pepper Ketchup gives to this dairy and gluten free recipe.  If you enjoy a little heat and spice in your meatballs then give these a try.

Hot Pepper Porcupine Meatballs

For the Meatballs:
3 lbs lean ground beef
3 cups cooked white rice
3 eggs
2 cups onions, finely chopped
4 cloves garlic, finely chopped
2 tsp garlic salt
1 tsp black pepper
1/2 tsp ground cumin

For the Sauce:
1 46 oz can tomato juice
1 15 oz can crushed tomatoes
1 15 oz can tomato sauce
1 1/2 cups hot pepper ketchup
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground cumin

Preheat oven to 375 F.
Mix together the meatball ingredients.
Form into meatballs - the size is up to you but we like them on the large side.
Place the meatballs in a single layer in a large baking dish.
Mix together the sauce ingredients.
Pour the sauce over the meatballs.
Cover with foil and bake covered for 45 minutes.
Remove the foil and bake 15 minutes longer or until the meatballs are cooked through and the sauce is as thick as you desire.
Wonderful served on top of plain white rice or mashed potatoes.


  1. Wonderful, Stephanie! I love the addition of cumin, too. Even a little amount in such recipes makes me happy! However, my current recipe doesn't use cumin. I'm going to change that now thanks to you. :-) Not sure I'll go with 1 1/2 cups of hot pepper ketchup though. I'm scared! LOL, but true.


  2. To be honest Shirley, you can control the amount of heat in your hot pepper ketchup! One of the things I love about that recipe too! Try using a mild pepper for the majority of the peppers called for in the recipe.


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