Description
Porcupine Meatballs are a hearty, comforting dish featuring seasoned meatballs stuffed with tender rice, simmered in a rich tomato sauce. This classic family favorite combines flavorful ingredients to create a satisfying meal perfect for any occasion.
Ingredients
Meatballs
1 1/2 pounds 80/20 ground beef1 egg, beaten
1 1/2 teaspoons Worcestershire sauce
1/2 cup long grain uncooked white rice
3 garlic cloves, minced
1 teaspoon Italian seasoning
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1/3 cup water
1 tablespoon extra-virgin olive oil
Sauce
1 (28-ounce) can tomato sauce1/2 cup chicken or beef stock
1 teaspoon Italian seasoning
4 tablespoons salted butter
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon sea salt
For serving (optional)
Cooked pastaMashed potatoes
Cooked rice
Fresh flat leaf parsley or basil, minced
Instructions
- Make the meatballs. In a large bowl, combine the ground beef, beaten egg, Worcestershire sauce, uncooked rice, minced garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and water. Mix thoroughly until all ingredients are well incorporated. Form the mixture into golf ball–size meatballs, about 2 tablespoons each, totaling approximately 20 meatballs. Place them on a plate for ready to cook.
- Brown the meatballs. Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, add the meatballs in a single layer with about 1 inch of space between each. Cook until browned all over, approximately 10 minutes, turning occasionally. Transfer the browned meatballs to a plate and discard excess grease.
- Prepare the sauce. Return the skillet to medium heat and add the tomato sauce, chicken or beef stock, Italian seasoning, butter, brown sugar, Worcestershire sauce, garlic powder, and salt. Stir well to combine all ingredients. Add the meatballs to the sauce, turning them to coat evenly. Cover the skillet and reduce heat to low. Simmer gently for 45–50 minutes or until the rice inside the meatballs is tender and the sauce has thickened slightly.
- Serve the dish. Once cooked, serve the porcupine meatballs family-style over your choice of pasta, mashed potatoes, or rice. Garnish with freshly minced parsley or basil for added flavor and presentation.
Notes
- Ensure the rice is uncooked before adding to the meat mixture for tender results.
- Use a nonstick skillet to prevent the meatballs from sticking and to facilitate easy browning.
- Adjust the simmering time if you prefer softer or firmer rice inside the meatballs.
- For a richer sauce, increase the amount of butter or add a splash of cream before serving.
Nutrition
- Serving Size: 1/6 of dish (approximate)
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 100 mg
