Porcupine Meatballs
Delicious and hearty porcupine meatballs made with ground beef and rice, simmered in a savory tomato sauce.
Equipment
- Large Skillet for browning meatballs and simmering sauce
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 0.5 cup long grain rice, uncooked
- 0.5 cup diced onion
- 0.33 cup water
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tsp ground pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
Sauce Ingredients
- 2 cups tomato sauce
- 0.5 cup water
- 3 tbsp dark brown sugar
- 1.5 tbsp Worcestershire sauce
- 0.5 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp ground pepper
Instructions
- In a large bowl, mix together the ground beef, uncooked rice, diced onion, water, egg, garlic powder, onion powder, Worcestershire sauce, chopped parsley, and ground pepper until well combined.
- Shape the mixture into meatballs, about 2 inches in diameter, and set them aside on a plate.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs to the skillet and brown them on all sides, which should take about 8-10 minutes. Once browned, drain any excess fat from the pan.
- While the meatballs are cooking, prepare the sauce by whisking together the tomato sauce, water, dark brown sugar, Worcestershire sauce, garlic powder, kosher salt, and ground pepper in a separate bowl.
- Pour the sauce mixture over the browned meatballs in the skillet, ensuring all the meatballs are well coated.
- Cover the skillet and let the meatballs simmer in the sauce for 45-50 minutes, allowing the flavors to meld beautifully.
- Serve the meatballs hot, with the savory sauce over rice or mashed potatoes, if desired.
Notes
For a little extra flavor, consider adding Italian herbs like oregano or basil to the sauce. No alcoholic drinks allowed, please substitute with a non-alcoholic option.