Delicious and Easy Porcupine Meatballs (Print version)
Tender ground beef meatballs mixed with rice and simmered in tomato sauce until the grains puff out like tiny quills.
# Ingredients:
For the meatballs
01 -
1 lb (450 g) ground beef, 85% lean
02 -
1/2 cup (95 g) uncooked long-grain white rice
03 -
1 large egg, lightly beaten
04 -
1/3 cup (50 g) finely diced yellow onion
05 -
2 cloves garlic, minced
06 -
2 tablespoons chopped fresh parsley, plus more for serving
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
10 -
1 tablespoon olive oil
For the tomato sauce
11 -
1 can (15 oz / 425 g) tomato sauce
12 -
1 cup (240 ml) beef broth
13 -
1/4 cup (60 g) ketchup
14 -
1 tablespoon Worcestershire sauce
15 -
1/2 teaspoon garlic powder
16 -
1/2 teaspoon onion powder
17 -
1/4 teaspoon black pepper
# Instructions:
01 -
In a large bowl, combine the beef, rice, egg, onion, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
02 -
Roll the mixture into 18-20 even meatballs, each about 1 1/2 inches wide. Set them on a plate while the skillet heats.
03 -
Heat olive oil in a deep skillet over medium-high heat. Brown the meatballs for 1-2 minutes per side, turning carefully. They will not be cooked through yet.
04 -
Reduce the heat to medium. Stir tomato sauce, beef broth, ketchup, Worcestershire sauce, garlic powder, onion powder, and pepper around the meatballs.
05 -
Cover the skillet and simmer gently for 35-40 minutes, turning the meatballs once or twice, until the rice is tender and the beef reaches 160°F in the center.
06 -
Spoon the thick tomato sauce over the meatballs and sprinkle with extra parsley. Serve hot with mashed potatoes, noodles, or vegetables.
# Good to know:
01 -
Use long-grain white rice for the most reliable texture.
02 -
If the sauce thickens before the rice is tender, add a splash of water or broth.
03 -
Cook ground beef meatballs to 160°F.