Porcupine Meatballs
User Reviews
4.9
30 reviews
Excellent
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
7
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Course
Main Course
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Cuisine
American
Porcupine Meatballs
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They are meatballs made with ground beef, rice, onion, and bell pepper that's cooked in a simple tomato sauce mixture. A classic favorite from my childhood and one of the tastiest comfort foods!
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Ingredients
Meatballs
- 1 1/2 lbs. ground beef 85% lean
- 3/4 cup jasmine rice dry
- 3/4 cup finely chopped yellow onion
- 3/4 cup finely chopped green bell pepper
- 1 large garlic minced (1.5 tsp, clove
- 3 Tbsp finely chopped parsley
- 1 tsp Italian seasoning
- 1 large egg
- 1 tsp salt and 1/2 tsp pepper
- 1 1/2 Tbsp olive oil
Sauce
- 2 (15 oz) cans tomato sauce
- 1 1/4 cups chicken broth then more to thin as desired, low-sodium
- 2 tsp Worcestershire sauce
- 3/4 cup finely chopped red bell pepper
- 1 Tbsp finely chopped parsley fresh
- mozzarella cheese for serving (optional, shredded
Instructions
- To a large mixing bowl add ground beef, rice, onion, green bell pepper, garlic, 3 tbsp parsley, the Italian seasoning, egg, salt and pepper. Mix together fairly well with your hands until even combined.
- Scoop out mixture about 2 slightly heaping tablespoons at a time (43g) each and compress and roll into balls (about 1 1/2-inches each). Set on a baking sheet or plates as you shape them.
- Heat olive oil in a large pot over medium-high heat. Add half the meatballs spacing evenly apart. Let sear on bottom until golden brown, about 1 - 2 minutes. Carefully turn to opposite side (meatballs can be fairly delicate) and let brown on opposite side about 1 - 2 minutes longer.
- Transfer browned meatballs back to baking sheet, then add remaining half of the meatballs and brown on each side.
- Return meatballs on baking sheet to pot then right away pour in tomato sauce, chicken broth, Worcestershire, and red bell pepper. Bring mixture just to a simmer.
- Cover and reduce heat to low. Let simmer until meatballs are cooked through and tender, about 25 to 30 minutes, gently tossing meatballs once halfway through.
- If desired thin with more chicken broth. Serve warm garnished with remaining 1 Tbsp parsley and optional shredded mozzarella (not included in nutrition estimate).
Notes
- To Make Oven Baked Porcupine Meatballs:
- Skip the browning.
- Pour the sauce over the formed meatballs in a large baking dish (such as a lasagna pan).
- Cover with foil and bake 350 degrees until meatballs are cooked through and tender, about 1 hour.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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