Total time: 45 mins | Serves: 4
One of the best meatballs I’ve tried! Well-seasoned porcupine meatballs simmered in a rich tomato sauce. These porcupine meatballs are incredibly easy to make using just a handful of ingredients. A great weeknight dinner option best pair with rice or mashed potatoes with your favorite veggies on the side. These amazing porcupine meatballs are also a wonderful party appetizer.
These porcupine meatballs are a fantastic make-ahead meal. They are absolutely delicious, even your pickiest eaters will love them! A time-tested recipe, a keeper, and great for everyone!
If you love meatballs and they are a staple at your home, these easy, hearty porcupine meatballs are a must! They are pretty fancy compared to the other meatballs I’ve tried, but still simple to whip up.
INGREDIENTS
1/4 c. onion, finely chopped
2 cans (15 ounces each) of tomato sauce
1/2 c. long grain white rice, uncooked
1 pound of ground beef
1/2 c. water
1 tbsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/2 tsp dried basil
Kosher salt and freshly ground pepper, to taste
1 egg, beaten
How to make Porcupine Meatballs
Step 1: Place the ground beef, rice, beaten egg, 1/4 cup of tomato sauce, onion, basil, thyme, rosemary, oregano, garlic powder, and salt and pepper in a medium-sized bowl. Mix well until combined.
Step 2: Shape the mixture into a 1 1/2-inch meatball, making about 20 pieces of meatball.
Step 3: Into a large skillet, place the meatballs.
Step 4: Whisk the rest of the tomato sauce with half a cup of water and Worcestershire sauce in a small bowl until mixed. Then, pour this over the meatballs.
Step 5: Bring the mixture to a boil over medium-high heat. Once boiling, adjust the heat to low. Put the lid on and simmer for about 20 minutes. After twenty minutes, remove the lid and gently turn the meatballs over. Let everything simmer for another 15 to 20 minutes, covered, until the meatballs are completely cooked.
Ingredients
- 1/4 c. onion, finely chopped
- 2 cans (15 ounces each) of tomato sauce
- 1/2 c. long grain white rice, uncooked
- 1 pound of ground beef
- 1/2 c. water
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Kosher salt and freshly ground pepper, to taste
- 1 egg, beaten
Instructions
Step 1: Place the ground beef, rice, beaten egg, 1/4 cup of tomato sauce, onion, basil, thyme, rosemary, oregano, garlic powder, and salt and pepper in a medium-sized bowl. Mix well until combined.
Step 2: Shape the mixture into a 1 1/2-inch meatball, making about 20 pieces of meatball.
Step 3: Into a large skillet, place the meatballs.
Step 4: Whisk the rest of the tomato sauce with half a cup of water and Worcestershire sauce in a small bowl until mixed. Then, pour this over the meatballs.
Step 5: Bring the mixture to a boil over medium-high heat. Once boiling, adjust the heat to low. Put the lid on and simmer for about 20 minutes. After twenty minutes, remove the lid and gently turn the meatballs over. Let everything simmer for another 15 to 20 minutes, covered, until the meatballs are completely cooked.
