Porcupine Meatballs are a comforting and delicious dish, perfect for family dinners. This recipe combines ground beef, uncooked rice, and a blend of spices to create tender meatballs. They are then simmered in a rich tomato sauce made from tomato sauce, diced tomatoes, brown sugar, and Worcestershire sauce. The meatballs absorb the flavors of the sauce, resulting in a savory and satisfying meal. Serve them with mashed potatoes, steamed vegetables, or even as a sandwich filling. These meatballs are easy to make and perfect for any occasion.
Porcupine Meatballs are a delightful twist on traditional meatballs, combining ground beef and rice for a tender, flavorful dish. This classic recipe is a comforting meal perfect for family dinners, with its savory tomato-based sauce and a hint of aromatic herbs.
Let's start by gathering all the ingredients you'll need to make these delicious Porcupine Meatballs.
INGREDIENTS
- Ground Beef: 1 lb of ground beef provides the base for the meatballs, delivering a rich and meaty flavor.
- Uncooked Long-Grain Rice: 1/2 cup of uncooked rice adds a unique texture, expanding during cooking to give the meatballs their signature "porcupine" appearance.
- Egg: 1 egg acts as a binder, holding the meatball mixture together.
- Finely Chopped Onion: 1/4 cup of onion adds sweetness and depth of flavor.
- Garlic: 1 clove, minced, brings a touch of aromatic warmth.
- Dried Oregano: 1/2 teaspoon for an earthy and slightly bitter flavor.
- Dried Basil: 1/2 teaspoon adds a sweet and peppery note.
- Salt: 1/2 teaspoon enhances all the other flavors.
- Black Pepper: 1/4 teaspoon for a mild heat.
- Tomato Sauce: 1 can (15 oz) provides a rich and tangy base for the sauce.
- Diced Tomatoes: 1 can (14.5 oz) adds texture and additional tomato flavor.
- Brown Sugar: 1 tablespoon balances the acidity of the tomatoes with a hint of sweetness.
- Worcestershire Sauce: 1 tablespoon for a deep, umami flavor.
- Water: 1/2 cup to thin out the sauce and help cook the rice.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish to prevent the meatballs from sticking and to ensure easy cleanup.
- Step 2:
- In a large bowl, combine the ground beef, uncooked long-grain rice, egg, finely chopped onion, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix the ingredients until well combined, ensuring that the seasonings are evenly distributed throughout the mixture.
- Step 3:
- Shape the mixture into 1 1/2-inch meatballs. Try to make them uniform in size to ensure even cooking. Place the formed meatballs into the prepared baking dish in a single layer.
- Step 4:
- In a separate bowl, mix together the tomato sauce, diced tomatoes (including their juices), brown sugar, Worcestershire sauce, and water. Stir until the ingredients are well combined, creating a flavorful sauce that will cook the meatballs and rice.
- Step 5:
- Pour the tomato mixture over the meatballs in the baking dish, making sure all the meatballs are covered with the sauce. This will keep them moist and infuse them with the rich tomato flavor.
- Step 6:
- Cover the baking dish with aluminum foil. This helps trap the steam, cooking the rice and keeping the meatballs tender. Bake in the preheated oven for 1 hour, or until the meatballs are cooked through and the rice is tender.
- Step 7:
- After 1 hour, remove the foil and continue baking for an additional 10 minutes. This will allow the sauce to thicken slightly and the tops of the meatballs to brown a bit, adding extra flavor.
- Step 8:
- Remove the dish from the oven and let it cool slightly before serving. This rest time allows the meatballs to firm up a bit and the sauce to settle. Serve the meatballs hot, garnished with fresh herbs if desired.
Serving and Storage Tips
- Serve the Porcupine Meatballs hot, garnished with fresh parsley or basil for a pop of color and extra flavor.
- Pair them with a side of mashed potatoes, steamed vegetables, or a fresh salad to round out the meal.
- These meatballs also make a great sandwich filling; simply place them in a crusty roll with a bit of the sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the meatballs in the microwave or in the oven at 350°F (175°C) until warmed through.
- For longer storage, freeze the meatballs in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Helpful Notes
- For a spicier version, add a pinch of red pepper flakes to the meat mixture.
- Substitute ground turkey or chicken for a leaner option.
- Use a combination of different herbs like thyme and rosemary for a different flavor profile.
- If you prefer a smoother sauce, blend the diced tomatoes before mixing them with the other sauce ingredients.
Tips from well-known chefs
- Chef Emeril Lagasse: Always taste the sauce before baking and adjust the seasoning to your preference.
- Chef Giada De Laurentiis: For a more intense flavor, let the meatball mixture sit in the refrigerator for a few hours before shaping and cooking.
- Chef Bobby Flay: Experiment with different types of cheese melted on top for added richness and variety.