Linda's Fantabulous Porky Pine Meatballs
Get ready to wow your taste buds with *Linda's Fantabulous Porky Pine Meatballs*—a comforting classic with a fun twist! These tender meatballs are made with ground pork and uncooked rice, creating a unique, porcupine-like texture as the rice puffs up while cooking. Infused with bold flavors from garlic, onion, paprika, and a rich tomato-based sauce elevated by Worcestershire and a touch of brown sugar, this dish strikes the perfect balance of savory and sweet. Simmered to perfection in just 35 minutes, these meatballs are a hearty dinner option for the whole family. Serve them with creamy mashed potatoes, crusty bread, or steamed veggies for a meal that's as satisfying as it is flavorful. Perfect for busy weeknights or casual gatherings, this recipe is sure to become a household favorite!
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Ingredients
- 1 pound Ground pork
- 0.5 cup Uncooked long-grain white rice
- 0.5 cup Yellow onion, finely diced
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 15 ounces Canned tomato sauce
- 1 cup Chicken broth
- 1 tablespoon Brown sugar
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Directions
Step 1
In a large mixing bowl, combine the ground pork, uncooked rice, diced onion, egg, minced garlic, salt, black pepper, and paprika. Mix thoroughly using clean hands or a large spoon until well combined.
Step 2
Roll the meat mixture into 1 1/2-inch meatballs, making about 16-18 meatballs. Set them aside on a plate.
Step 3
In a large skillet or Dutch oven, heat a drizzle of oil over medium heat. Add the meatballs in batches, browning them on all sides (about 2-3 minutes per side). Remove the browned meatballs and set them aside. They don’t need to cook through at this stage.
Step 4
In the same skillet, combine the tomato sauce, chicken broth, brown sugar, and Worcestershire sauce. Stir well and bring the mixture to a simmer.
Step 5
Gently add the meatballs back into the skillet, ensuring they are mostly submerged in the sauce. Cover the skillet with a lid and reduce the heat to low.
Step 6
Simmer the meatballs for 25-30 minutes, stirring occasionally to ensure they cook evenly. The rice in the meatballs will puff up, giving them their signature 'porcupine' texture.
Step 7
Once the meatballs are cooked through (internal temperature should reach 160°F), remove them from the heat. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Step 8
Serve hot, garnished with freshly chopped parsley if desired. Pair with mashed potatoes, steamed vegetables, or crusty bread for a complete meal.
Nutrition Facts
| Serving size | (1379.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2050.0 |
| Total Fat 103.9g | 0% |
| Saturated Fat 37.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 627.8mg | 0% |
| Sodium 4632.5mg | 0% |
| Total Carbohydrate 133.9g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 30.8g | |
| Protein 138.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 315.3mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 2016.9mg | 0% |
Source of Calories