Porcupine Meatballs Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
436 kcal
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Course
Main Course
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Cuisine
American
Porcupine Meatballs Recipe
Description
Porcupine Meatballs combine ground beef with instant rice, onion, and a blend of seasonings including salt, celery salt, black pepper, and garlic powder. An egg binds the mixture, which is shaped into 1½-inch balls. Browning the meatballs in vegetable oil develops a flavorful crust and seals in juices.
The meatballs are then simmered in a tomato sauce mixed with water, brown sugar, and Worcestershire sauce. This sauce imparts a mild sweetness and umami that balances the savory meat. The simmering process takes about 45 minutes, allowing the rice inside the meatballs to fully cook and absorb the sauce flavors without becoming mushy.
This dish makes a hearty main course suitable for family-style meals. It can be served with mashed potatoes, rice, or bread to complement the sauce and soak up the juices.
The meatballs can be formed in advance and refrigerated before cooking, making it convenient for meal prep. Leftovers store well refrigerated for several days and can also be frozen for longer storage.
Ingredients
- ½ cup rice uncooked, Minute brand instant rice
- ½ cup water
- ½ cup onion chopped
- 1 teaspoon salt
- ½ teaspoon celery salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 1 egg
- 1 pound ground beef
- 2 tablespoon vegetable oil
- 1 (15-ounce) can tomato sauce
- 1 cup water
- 2 tablespoons brown sugar
- 2 teaspoon Worcestershire sauce
Instructions
- Combine rice, water, onion, salt, celery salt, pepper, garlic powder, and egg in a medium bowl.
- Add beef and mix well. Shape into 1½ inch balls.
- Brown the meatballs in a skillet with 2 tablespoons vegetable oil. Drain oil when meatballs are browned.
- Add tomato sauce, water, brown sugar, and Worcestershire sauce to a bowl - mix and then pour over meatballs. Reduce heat and simmer for about 45 minutes.
Notes
- Prepare the meatballs up to 24 hours ahead and keep covered in the fridge for convenience.
- Store leftovers in an airtight container for 4-6 days in the refrigerator; reheat gently to preserve texture.
- Freeze cooked or uncooked meatballs by first freezing them solid on a tray, then transferring to a freezer bag; keep for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 121mg | 40% |
| Sodium | 1002mg | 42% |
| Potassium | 374mg | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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