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Porcupine Meatballs

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Porcupine meatballs are a nostalgic comfort food featuring ground beef mixed with rice, baked in a rich tomato sauce. The rice pokes out of the meatballs during cooking, resembling a porcupine's quills, making this dish both hearty and visually unique.

Ingredients

1 pound lean ground beef (85% or 93%)

½ medium yellow onion, finely diced

½ cup long-grain rice

1 large egg

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

¾ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

29 ounces tomato sauce

1 cup low-sodium chicken stock

1 tablespoon Italian seasoning

2 teaspoons minced garlic (about 2 to 3 cloves)

1 teaspoon onion powder

½ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
  2. In a large mixing bowl, combine the ground beef, diced onion, rice, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined.
  3. Form the mixture into approximately 1-inch meatballs and set aside.
  4. In a medium mixing bowl, whisk together the tomato sauce, chicken stock, Italian seasoning, minced garlic, onion powder, salt, and pepper.
  5. Pour half of the sauce into the prepared baking dish. Arrange the meatballs on top in a single layer.
  6. Pour the remaining sauce over the meatballs.
  7. Cover the dish with aluminum foil and bake for 1 hour, or until the rice is tender and the meatballs are cooked through.
  8. Garnish with chopped parsley before serving.

Notes

  • Substitute ground turkey or chicken for a leaner option.
  • Add finely chopped vegetables like bell peppers, carrots, or zucchini to the meatball mixture for extra nutrition.
  • Insert a cube of mozzarella or cheddar cheese inside each meatball for a cheesy surprise.
  • Add red pepper flakes or hot sauce for a spicy version.
  • Use gluten-free breadcrumbs or oats and ensure Worcestershire sauce is gluten-free for a gluten-free version.
  • Meatballs can be refrigerated for 3-4 days or frozen before baking for longer storage.
  • Reheat in microwave or oven until warmed through.

Nutrition

Find it online: https://recipesbyjanet.com/porcupine-meatballs/