Porcupine Meatballs
These Porcupine Meatballs are hearty, comforting and full of flavor – an easy, family-friendly meal that comes together with minimal prep time! Made with ground beef, rice, and savory seasonings, all simmered in a rich tomato sauce until they’re perfectly cooked. Serve with mashed potatoes or crusty bread for a satisfying dinner that everyone will love!
Servings 6 servings
Calories 226kcal
Ingredients
Porcupine Meatballs
- 1 pound lean ground beef 85% or 93%
- ½ medium yellow onion finely diced
- ½ cup long-grain rice
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Sauce
- 29 ounces tomato sauce
- 1 cup low sodium chicken stock
- 1 tablespoon Italian seasoning
- 2 teaspoons minced garlic about 2 to 3 cloves
- 1 teaspoon onion powder
- ½ fine sea salt
- ½ freshly ground black pepper
Garnish
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 400°F. Spray a 9x13 baking dish with nonstick cooking spray and set aside.
Meatballs
- In a large mixing bowl, combine the ground beef, onion, rice, egg, Worcestershire sauce, garlic powder, onion powder, salt and pepper.1 pound lean ground beef, ½ medium yellow onion, ½ cup long-grain rice, 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¾ teaspoon fine sea salt, ½ teaspoon freshly ground black pepper
- Form the meat into about 1-inch meatballs. Set aside.
Sauce
- In a medium mixing bowl, combine the tomato sauce, chicken stock, Italian seasoning, garlic, onion powder, salt and pepper.29 ounces tomato sauce, 1 cup low sodium chicken stock, 1 tablespoon Italian seasoning, 2 teaspoons minced garlic, 1 teaspoon onion powder, ½ fine sea salt, ½ freshly ground black pepper
- Pour half of the sauce into a 9 x 13 casserole pan.
- Arrange the meatballs on top of the sauce in an even layer.
- Top the meatballs with the remaining sauce.
- Cover the pan with aluminum foil and bake for 1 hour until the rice is tender and the meatballs are cooked through.
- Garnish with the chopped parsley, and enjoy.1 tablespoon fresh parsley
Notes
Storage Information
Tools and Equipment (affiliate links): 9×13 Glass Baking Dish | Glass Mixing Bowls
Please see post above for more information, recipe tips and frequently asked questions.
- Refrigerator: Allow meatballs to cool to room temperature before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
- Reheat: To reheat, microwave for 1-2 minutes or until thoroughly warm. You can also place it back in the oven, covered at 350°F, for 10 -15 minutes.
- Freezer: If you want to freeze the meatballs, it is best to do so before cooking. Separate them on a sheet pan and freeze for 3-4 hours, then place them in a freezer-safe bag and store them for up to 2 months. Thaw in the refrigerator overnight before cooking. To freeze cooked meatballs, place the meatballs and sauce in a freezer-safe container or resealable bag and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in the oven or on the stove until heated through. If reheating from frozen, bake at 350°F for 25–30 minutes or until the meatballs are fully heated.
Tools and Equipment (affiliate links): 9×13 Glass Baking Dish | Glass Mixing Bowls
Please see post above for more information, recipe tips and frequently asked questions.
Nutrition
Calories: 226kcal | Carbohydrates: 23g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 1054mg | Potassium: 818mg | Fiber: 3g | Sugar: 6g | Vitamin A: 713IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 4mg
