Porcupine Meatballs Recipe
These simple yet flavorful porcupine meatballs are crafted with everyday pantry staples. They come together effortlessly, freeze beautifully, and are perfect for meal prep.
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Ingredients
For the Meatballs:
- 1 pound lean ground beef
- 3 cloves garlic minced
- 1/2 medium onion finely chopped
- 1/2 cup uncooked long-grain white rice
- 1 egg
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Black pepper to taste
For the Sauce:
- 2 cans 14 ounces each tomato sauce
- 1/2 teaspoon garlic powder
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon packed brown sugar optional but recommended
Instructions
- Preheat the oven to 350°F and adjust the rack to the center position.
- In a large mixing bowl, combine the ground beef, rice, egg, onion, garlic, Italian seasoning, salt, and pepper. Use your hands to thoroughly incorporate the ingredients. Shape the mixture into approximately 20 meatballs, each about 1.5 inches in diameter. Place the formed meatballs in a 9×13-inch baking dish.
- In a separate medium bowl, mix the tomato sauce, chicken broth, Worcestershire sauce, garlic powder, and brown sugar. Stir until well blended, then pour the sauce evenly over the meatballs in the dish.
- Cover the baking dish tightly with foil to ensure the rice cooks properly. Bake for 1 hour. If the rice remains undercooked, return the dish to the oven until the rice has softened.
Notes
- The brown sugar balances the acidity of the tomato sauce but can be omitted if preferred.
- Brown rice is not recommended due to its longer cooking time. If using brown rice, pre-cook it before incorporating it into the meatball mixture.
- For safety, ensure the meatballs reach an internal temperature of 160°F before serving.
- Serves 4 generously or up to 6 smaller portions.