Porcupine Balls Meatballs
Transform dinnertime with these classic Porcupine Balls Meatballs, a nostalgic comfort food bursting with flavor! These tender, juicy meatballs are made with a unique blend of ground beef and rice, which "pokes out" during cooking, giving them their charming porcupine-like appearance. Seasoned with garlic, onion, and a medley of spices, they’re simmered to perfection in a rich, savory tomato and Worcestershire-based sauce. With a quick prep time of just 20 minutes and easy one-skillet cooking, this family-friendly recipe is perfect for busy weeknights. Serve these hearty meatballs over mashed potatoes, pasta, or with crusty bread to mop up every drop of the delicious sauce. Simple yet satisfying, Porcupine Balls are sure to become a dinnertime favorite in your home!
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Ingredients
- 1 lb Ground beef
- 0.5 cup White rice
- 0.25 cup Water
- 0.5 cup Yellow onion, finely chopped
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 Egg, lightly beaten
- 15 oz Tomato sauce
- 1 cup Low-sodium beef broth
- 2 tsp Worcestershire sauce
- 1 tbsp Dried parsley (optional, for garnish)
Directions
Step 1
In a large mixing bowl, combine the ground beef, white rice, water, chopped onion, garlic powder, salt, pepper, and the lightly beaten egg. Mix gently with your hands until just combined, being careful not to overwork the meat.
Step 2
Using your hands, form the mixture into 1- to 1.5-inch meatballs (roughly the size of a golf ball). You should end up with about 12-14 meatballs.
Step 3
In a large skillet or Dutch oven, heat a drizzle of oil over medium heat. Once hot, gently place the meatballs into the skillet in a single layer. Sear the meatballs for 2-3 minutes per side until browned. You may need to do this in batches to avoid overcrowding the pan. Set the browned meatballs aside on a plate.
Step 4
In the same skillet or Dutch oven, combine the tomato sauce, beef broth, and Worcestershire sauce. Stir to mix and bring the sauce to a gentle simmer.
Step 5
Return the browned meatballs to the skillet, nestling them into the sauce. Cover the skillet with a lid and reduce the heat to medium-low. Let the meatballs simmer for 30 minutes, occasionally spooning sauce over them to ensure they stay moist.
Step 6
After 30 minutes, check to ensure the meatballs are cooked through (the internal temperature should reach 160°F or the rice should appear tender and poking out of the meatballs).
Step 7
Garnish with dried parsley if desired, and serve hot with mashed potatoes, pasta, or a side of bread to soak up the sauce.
Nutrition Facts
| Serving size | (1405.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1380.9 |
| Total Fat 92.9g | 0% |
| Saturated Fat 34.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 487.1mg | 0% |
| Sodium 3539.7mg | 0% |
| Total Carbohydrate 50.7g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 13.5g | |
| Protein 91.7g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 170.1mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1546.6mg | 0% |
Source of Calories