Porcupine Meatballs
Tender meatballs filled with ground beef and rice, smothered in a rich tomato sauce and baked to perfection—comfort food that everyone loves.
Ingredients
Meatball Ingredients
- 1 pound ground beef You can substitute with ground turkey for a leaner option.
- 1 cup cooked rice Quinoa or couscous can serve as great alternatives.
- 1 can (15 oz) tomato sauce Can be substituted with BBQ sauce for a different flavor.
- 1/2 cup onion, finely chopped For added flavor, feel free to incorporate fresh herbs.
- 1 teaspoon garlic powder Fresh minced garlic can be used as well.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning Add a splash of Worcestershire sauce for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the ground beef, cooked rice, finely chopped onion, garlic powder, salt, black pepper, and Italian seasoning. Mix gently until all ingredients are well incorporated.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them in a baking dish, evenly spaced.
Cooking
- Pour the tomato sauce over the meatballs, coating them generously.
- Cover the dish with aluminum foil, sealing the edges tightly, and bake in the preheated oven for 45 minutes.
- After 45 minutes, carefully remove the foil and bake for an additional 15 minutes, allowing the meatballs to brown slightly and the sauce to bubble at the edges.
Serving
- Serve warm, along with creamy mashed potatoes, pasta, garlic bread, or a fresh garden salad. Garnish with freshly chopped parsley or grated Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat in the oven at 350°F or microwave until warmed through.