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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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).
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
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.5 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1547 mg | 33% | |
*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.
