One pot dinner magic, Porcupine Meatballs are loaded with flavor and simmered in a savory tomato sauce that's simply magical.
Prep Time5 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr
Course: Dinner
Cuisine: American
Keyword: porcupine meatballs
Servings: 4
Calories: 380kcal
Author: Kellie
Cost: $10
Equipment
skillet
Ingredients
For the meatballs
1lblean ground beef
1/2cup long grain riceuncooked
1/2cupdiced onion
1/3cupwater
1largeegg
1tspgarlic powder
1 tsponion powder
1tbspworcestershire sauce
1tspground pepper
2tbspchopped fresh parsley
1tbspolive oil
For the sauce:
2cupstomato sauce
1/2cup water
3tbspdark brown sugar
1 1/2tbspworcestershire sauce
1/2tspgarlic powder
1tspkosher salt
1tspground pepper
Instructions
In a large bowl, combine the ground beef, rice, water, onion, egg, garlic powder, onion powder, worcestershire sauce, parsley and pepper.
Shape the meat mixture into balls approximately 2 inches in diameter and set aside.
Heat the oil in a large skillet set over medium heat. Add the meatballs to the pan and brown on all sides, approximately 8-10 minutes. Drain the fat from the pan and return to the heat.
While the meatballs are cooking, whisk together the tomato sauce, water, sugar, worcestershire sauce, garlic powder, salt and pepper.
Pour the sauce mixture over the meatballs and arrange so all the meatballs are coated in the sauce.
Cover and simmer for 45-50 minutes.
Serve the meatballs with the sauce over rice or mashed potatoes, if desired.
Notes
Meatballs can be made up to 48 hours in advance and stored in an airtight container in the refrigerator.Alternatively, you can freeze cooked porcupine meatballs in an airtight container for up to 3 months.