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
Units
Scale
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
