Chili Porcupine Meatballs
Spice up dinnertime with these hearty and flavorful Chili Porcupine Meatballs—a fun twist on a classic comfort food! Made with tender ground beef and studded with uncooked rice that cooks to perfection as they simmer, these meatballs take on a "porcupine" texture that's both unique and satisfying. Infused with a bold chili kick from diced green chilies, chili powder, and aromatic spices like cumin and paprika, these meatballs are simmered in a rich tomato-based sauce that’s irresistibly savory. Perfect for family dinners or meal prep, this one-pan wonder comes together in under an hour and pairs wonderfully with rice, mashed potatoes, or crusty bread. Garnish with fresh cilantro for a burst of color and serve up a comforting dish that’s sure to impress. Keywords: chili porcupine meatballs, ground beef recipes, one-pan dinners, hearty comfort food, easy meatball recipe.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup uncooked long-grain white rice
- 1 large egg
- 0.5 cup onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 can diced tomatoes (14 oz can)
- 1 cup tomato sauce
- 1 can diced green chilies (4 oz can)
- 1 teaspoon chili powder
- 1 cup beef broth
- 2 tablespoons chopped cilantro (optional, for serving)
Instructions
In a large mixing bowl, combine the ground beef, uncooked rice, egg, diced onion, minced garlic, cumin, paprika, salt, and black pepper. Mix together until just combined, being careful not to overwork the meat mixture.
Roll the mixture into 1½-inch meatballs (about 16-18 meatballs) and set aside on a plate.
Heat the vegetable oil in a large skillet or deep saucepan over medium heat. Add the meatballs in batches and brown them on all sides, about 2-3 minutes per batch. Remove the browned meatballs and set aside.
In the same pan, add the diced tomatoes, tomato sauce, diced green chilies, chili powder, and beef broth. Stir to combine and bring the sauce to a gentle simmer.
Return the browned meatballs to the pan, nestling them into the sauce. Cover the pan with a lid and reduce the heat to low. Simmer for 35-40 minutes, stirring occasionally, until the rice in the meatballs is fully cooked and tender.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the chili porcupine meatballs warm with the sauce spooned over the top, garnished with optional chopped cilantro.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.2 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 196 mg | 15% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
