Porcupines
Savor the comforting nostalgia of classic Porcupines, a delightful twist on traditional meatballs featuring tender ground beef, fragrant spices, and the unique addition of uncooked rice that "puffs" as it cooks, giving these meatballs their signature spiky appearance. Simmered to perfection in a rich and hearty tomato-based sauce infused with the sweetness of sautéed onions and garlic, these flavorful morsels are a family-friendly favorite. Ready in just an hour, this one-pot wonder is perfect for weeknight dinners or casual gatherings. Serve these juicy meatballs topped with fresh parsley alongside creamy mashed potatoes, crusty bread, or steamed vegetables for a meal that's as satisfying as it is eye-catching. With simple ingredients and a touch of homemade charm, Porcupines are sure to become a staple in your comfort food rotation!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 100 grams Uncooked white rice
- 1 large Egg
- 1 medium Yellow onion
- 2 cloves Garlic
- 50 grams Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 400 grams Canned tomato sauce
- 250 milliliters Beef or chicken stock
- 1 tablespoon Vegetable oil
- 10 grams Fresh parsley
Instructions
Finely dice the yellow onion and mince the garlic cloves. Set aside.
In a large bowl, combine the ground beef, uncooked rice, egg, breadcrumbs, half of the diced onion, minced garlic, salt, ground black pepper, and paprika. Mix thoroughly until well combined.
Roll the mixture into small meatballs, about 1.5 inches in diameter. The recipe should yield approximately 16-18 meatballs.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the remaining onion and sauté until softened, about 3-4 minutes.
Add the canned tomato sauce and beef or chicken stock to the skillet. Stir well and bring the sauce to a gentle simmer.
Carefully place the meatballs into the simmering sauce. Ensure they are evenly spaced and partially submerged in the liquid.
Cover the skillet with a lid and let the meatballs simmer over low heat for 35-40 minutes, stirring occasionally. The rice inside the meatballs will puff up, giving them their signature 'porcupine' look.
Once done, remove the skillet from heat. Taste the sauce and adjust seasoning if needed.
Garnish the meatballs with freshly chopped parsley before serving. Serve hot with your choice of side dish, such as mashed potatoes, steamed vegetables, or crusty bread.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 5707 mg | 248% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 25.7 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 257 mg | 20% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3180 mg | 68% | |
*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.
