Description
These Porcupine Meatballs are a classic comfort food dish that features tender meatballs made with ground beef and rice, simmered in a flavorful tomato sauce. A hearty and satisfying meal that is perfect for a cozy family dinner.
Ingredients
Porcupine Meatballs:
- 1 pound lean ground beef (85% or 93%)
- 1/2 medium yellow onion, finely diced
- 1/2 cup long-grain rice
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon fine sea salt
- 1/2 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
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Garnish:
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400°F. Spray a 9×13 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. Form the mixture into 1-inch meatballs. Set aside.
- Sauce: In a medium mixing bowl, combine tomato sauce, chicken stock, Italian seasoning, garlic, onion powder, salt, and pepper. Pour half of the sauce into a 9×13 casserole pan. Arrange meatballs on top of the sauce and cover with the remaining sauce.
- Cover the pan with foil and bake for 1 hour until the rice is tender and meatballs are cooked through.
- Garnish with chopped parsley before serving.
Notes
- Refrigerate leftover meatballs in an airtight container for up to 3-4 days.
- To reheat, microwave for 1-2 minutes or bake covered at 350°F for 10-15 minutes.
- For freezing instructions, see the detailed notes in the recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 226 kcal
- Sugar: 6g
- Sodium: 1054mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0.3g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 78mg
