Classic Porcupine Meatballs
Delicious meatballs filled with long-grain rice that resembles porcupine quills, smothered in a rich tomato sauce, perfect for family gatherings and weeknight dinners.
Ingredients
For the Meatballs
- 1 pound lean ground beef juicy and hearty
- ½ cup long-grain white rice uncooked, providing a unique texture
- ⅓ cup chopped onion aromatic and sweet
- 1 teaspoon salt enhancing overall flavor
- ½ teaspoon garlic powder for a subtle kick
- ½ teaspoon black pepper adding warmth
- ¼ teaspoon paprika providing a hint of smokiness
- 2 tablespoons canola oil for sautéing
- 1 tablespoon fresh parsley, chopped optional for garnish
For the Sauce
- 15 ounces tomato sauce rich and tangy
- 1 cup water, divided for mixing and cooking
- 2 tablespoons light brown sugar adding a hint of sweetness
- 2 teaspoons Worcestershire sauce deep and savory
Instructions
Preparation
- Preheat your oven to 350°F (about 175°C) for even cooking.
- In a medium bowl, whisk together the tomato sauce, ½ cup of water, brown sugar, and Worcestershire sauce until smooth.
- In a large bowl, blend the uncooked rice, remaining ½ cup of water, chopped onion, salt, garlic powder, black pepper, and paprika.
- Add the ground beef and canola oil, mixing gently until just combined.
- Shape the mixture into meatballs (1-2 tablespoons each) and arrange them in a baking dish.
Baking
- Pour the tomato sauce mixture over the meatballs.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 30-35 minutes, until cooked through.
Garnishing and Serving
- Garnish with parsley if desired and serve immediately.
Notes
Tip: Ensure the meat and rice mixture is well combined but avoid overmixing. Store uncooked meatballs in the refrigerator for up to 24 hours or freeze for later use.