Welcome to a delectable culinary journey with Porcupine Meatballs! This classic dish combines ground beef, aromatic spices, and a rich tomato sauce, creating a delightful explosion of flavor with every bite. It’s simplicity and comfort rolled into one, perfect for any meal occasion.
Why You’ll Love This Recipe
- Comforting Nostalgia: Reminisce about family dinners with this warm and cozy dish.
- Simple Ingredients: Uses pantry staples to create extraordinary flavors that bring everyone to the table.
- Versatile Meal: Pairs beautifully with pasta, mashed potatoes, or as a standalone dish.
- Crowd-Pleaser: Sure to be a hit at gatherings, offering a taste of home-cooked goodness.
Ingredients You’ll Need
Embark on a culinary adventure with these simple, yet carefully chosen ingredients for Porcupine Meatballs. Each ingredient plays a crucial role, blending to form a symphony of flavors and textures.
- 80/20 Ground Beef: The perfect ratio for juicy meatballs.
- Long Grain Uncooked White Rice: Adds a unique texture and helps bind the meatballs.
- Tomato Sauce: A rich base for the sauce that infuses the meatballs with deep, tomatoey notes.
- Worcestershire Sauce: Gives depth and umami to enhance flavors.
- Italian Seasoning: A fragrant blend that adds aromatic notes and brings the dish to life.
Variations
Customize your Porcupine Meatballs with these delightful variations. Whether you’re altering for dietary needs or taste preferences, this dish is wonderfully adaptable.
- Healthy Twist: Substitute ground beef with turkey or chicken for a leaner option.
- Spicy Kick: Add a dash of chili flakes or hot sauce into the mix for some heat.
- Herb Haven: Blend in fresh herbs like basil or oregano for a garden-fresh flavor.
How to Make Porcupine Meatballs
Step 1: Prepare the Meatballs
In a large bowl, gather your ground beef, beaten egg, Worcestershire sauce, and the remaining meatball ingredients. Mix until just combined to retain juiciness, then form golf ball-sized meatballs and set aside.
Step 2: Brown the Meatballs
Heat olive oil in a skillet and carefully add the meatballs, ensuring they don’t touch. Brown them evenly for about 10 minutes, then remove and drain the excess fat from the skillet.
Step 3: Make the Sauce
Return the skillet to medium heat and pour in the tomato sauce and chicken stock. Stir in butter, brown sugar, Worcestershire sauce, and seasonings. Introduce the meatballs back into the skillet to soak up the delicious warmth, simmering gently.
Step 4: Serve and Enjoy
Simmer the mixture on low heat for 45-50 minutes until rice inside the meatballs is tender. Serve with pasta or rice and garnish with fresh parsley for a vibrant finish!
Pro Tips for Making Porcupine Meatballs
- Meatball Firmness: Overmixing the meat can lead to tough meatballs; mix just until combined for the best texture.
- Flavor Enrichment: Letting the meatballs simmer slowly allows all the flavors to meld beautifully, creating a richer taste.
- Freezing Option: These meatballs freeze well, so consider making a double batch to enjoy another day.
How to Serve Porcupine Meatballs
Garnishes
Sprinkle freshly minced parsley or basil over the meatballs to add a burst of color and a hint of freshness that elevates the dish.
Side Dishes
Pair these tantalizing Porcupine Meatballs with a comforting bowl of mashed potatoes, a helping of al dente pasta, or aromatic steamed rice for a hearty meal.
Creative Ways to Present
Create an inviting family-style serving platter with meatballs placed on a bed of rich tomato sauce, garnished generously with herbs for a rustic, yet elegant presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Porcupine Meatballs in an airtight container in the refrigerator for up to three days, ensuring the flavors continue to develop.
Freezing
To freeze, place meatballs on a baking sheet in the freezer until solid, then transfer them to a freezer bag. They’ll stay fresh for up to three months.
Reheating
Reheat your meatballs gently on the stove over medium-low heat, adding a dash of broth if necessary to maintain moisture as they warm up.
FAQs
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Can I use brown rice in Porcupine Meatballs?
Yes, you can substitute with brown rice. However, it may require a longer cooking time, so ensure the rice is tender before serving.
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How do I prevent the meatballs from falling apart?
Ensure the mixture is well-combined and avoid overcrowding the pan when browning. This helps them hold their shape better.
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Is it okay to use canned tomatoes instead of tomato sauce?
Canned tomatoes can be used, but you’ll need to blend them to achieve a smoother texture similar to tomato sauce.
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What’s the best way to add more spices if needed?
Taste the sauce as it simmers and gradually add more spices to suit your palate, stirring well after each addition.
Final Thoughts
Porcupine Meatballs are a warm hug of comfort and flavor on a plate. Infuse joy into your cooking routine by giving this homey dish a try—it’s bound to be a beloved staple at your family table!
Print
Porcupine Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Porcupine Meatballs are hearty and comforting dish featuring succulent meatballs filled with tender rice, simmered in a rich tomato-based sauce. Perfect for family dinners, this recipe combines flavorful beef, aromatic seasonings, and a savory sauce, served over pasta, mashed potatoes, or rice with fresh herbs for a delightful meal.
Ingredients
Meatballs
- 1 1/2 pounds 80/20 ground beef
- 1 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 sauce
- 1/2 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 pasta
- Mashed potatoes
- Cooked rice
- Fresh flat leaf parsley or basil, minced
Instructions
- Make the meatballs: In a large bowl, combine ground beef, beaten egg, Worcestershire sauce, uncooked rice, minced garlic, Italian seasoning, garlic powder, onion powder, sea salt, black pepper, and water. Mix thoroughly until all ingredients are well incorporated. Form the mixture into golf ball-sized meatballs (~2 tablespoons each), about 20 in total, and set aside on a plate.
- Brown the meatballs: Heat the olive oil in a large nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add the meatballs in a single layer, ensuring they are spaced about 1 inch apart. Cook until they are browned all over, approximately 10 minutes, turning occasionally for even browning. Remove and set aside, discarding excess grease.
- Prepare the sauce: In the same skillet, reduce heat to medium. Add the tomato sauce, chicken or beef stock, Italian seasoning, butter, brown sugar, Worcestershire sauce, garlic powder, and salt. Stir well to combine. Return the browned meatballs to the skillet, turning them to coat with the sauce. Cover the skillet and reduce heat to low. Let simmer gently for 45-50 minutes, or until the rice inside the meatballs is tender.
- Serve: Ladle the meatballs and sauce over cooked pasta, mashed potatoes, or cooked rice. Garnish with minced fresh parsley or basil for added flavor and color. Serve hot and enjoy this comforting family dish.
Notes
- Ensure the rice is evenly incorporated into the meat mixture for consistent cooking inside the meatballs.
- Adjust the seasoning levels to taste, especially more garlic or herbs if desired.
- For a milder version, reduce the Worcestershire sauce or use low-sodium options.
- The meatballs can be prepared in advance and refrigerated for up to 24 hours before cooking.
- Leftovers store well in an airtight container for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 meatball with sauce (approx. 80 grams)
- Calories: 220 kcal
- Sugar: 8 grams
- Sodium: 650 mg
- Fat: 12 grams
- Saturated Fat: 4.5 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 1.5 grams
- Protein: 15 grams
- Cholesterol: 60 mg
