Porcupine Meatballs

Porcupine meatballs have a hearty taste and a young texture.

These tasty meatballs are made with floor beef, rice, onion and seasonings then baked in a wealthy tomato sauce.

These meatballs are savory and tender with a lot of taste.
They’re cooked in a wealthy sauce for a straightforward meal.
Added rice makes them hearty and scrumptious.

Porcupine Meatball being lifted out of baking dish

Substances for Porcupine Meatballs

These meatballs differ from our standard meatball recipe as a result of there may be rice within the meat combination and no porcupines ;).

Meat Combination: I take advantage of lean floor beef for these meatballs since slightly little bit of fats provides taste and retains them moist. You need to use floor pork or turkey in place.
Rice: I take advantage of lengthy grain rice in these meatballs. They are often made with leftover cooked white rice or uncooked, raw rice. *See recipe notes.
Sauce: The sauce is straightforward to make. Tomato juice provides it the fitting consistency, tomato soup provides a little bit of sweetness and a barely creamy texture, and tomato sauce provides acidity and tang. You need to use selfmade tomato sauce in case you’d like.

Cream Sauce Variation

Swap the tomato primarily based sauce for a creamy mushroom soup sauce and serve it over pasta.

Mix 1 can mushroom soup, 1 cup beef broth, 1/2 cup milk, 1/2 cup bitter cream, and 1/2 teaspoon garlic powder. Combine till easy and pour over meatballs. Bake as directed.

Precooked Porcupine Meatballs in baking dish

Tips on how to Make Porcupine Meatballs

Mix meatball components and type into balls (recipe beneath).
Place meatballs in a casserole dish.
Mix sauce components and pour over meatballs.
Bake for 1 hour.

You need to use uncooked rice or cooked rice, however I usually make these with leftover cooked rice. If utilizing cooked rice, any selection will work.

Porcupine Meatballs in clear baking dish

Serving Options

I favor to serve these meatballs over extra rice or pasta. You too can serve them with mashed potatoes or oven-roasted potatoes.

Tips on how to Freeze Porcupine Meatballs

These porcupine meatballs will freeze effectively. Put together the meatballs as directed, place them on a parchment-lined baking sheet, and freeze. As soon as frozen, switch them to a freezer bag or container.

Leftovers will maintain in an hermetic container within the fridge for as much as 4 days and within the freezer for 3 months.

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Lifting a Porcupine Meatball off plate with a fork

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These porcupine meatballs are tender rice-meatballs baked in a zesty tomato sauce.

Prep Time 15 minutes

Cook dinner Time 1 hour

Complete Time 1 hour 15 minutes

Cook dinner ModeStop your display from going darkish

Preheat oven to 350°F.
To make the meatballs, in a big bowl, mix floor beef, rice, onion, garlic powder, parsley, Worcestershire sauce, egg, salt, and pepper. Combine simply till mixed.
Divide the meat combination into 20 meatballs and place them in a baking dish, roughly 2 quarts.
In a medium bowl, mix tomato soup, tomato sauce, vegetable juice, garlic powder, and Italian seasoning. Pour the sauce over the meatballs.
Cowl and bake for half-hour. Uncover and bake for a further half-hour or till the sauce has thickened.
Garnish with parsle and serve over rice or mashed potatoes.

Tomato Soup: I take advantage of condensed tomato soup for a little bit of sweetness and creaminess. Use the soup straight from the can, no want so as to add water.
Seasoning: I discover the soup and vegetable juice to have sufficient salt for my liking. You may add salt and black pepper if desired.
Uncooked Rice: If utilizing uncooked rice, use ½ cup of raw long-grain white rice to the meatball combination instead of cooked rice and add ½ cup water to the sauce. Add the meatballs to a big Dutch oven or pot, cowl, and cook dinner over a low simmer on the stovetop for 40 minutes or till the rice is tender.
Cooked Rice: Any number of cooked rice can be utilized on this recipe instead of white rice.

Diet data supplied is an estimate and can differ primarily based on cooking strategies and types of components used.

Course Important Course

Delicacies American

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