One pot dinner magic, Porcupine Meatballs are loaded with flavor and simmered in a savory tomato sauce that's simply magical.
Keyword: porcupine meatballs
For the meatballs
1lblean ground beef
1/2cup long grain riceuncooked
1 tsponion powder
2tbspchopped fresh parsley
For the sauce:
3tbspdark brown sugar
1 1/2tbspworcestershire sauce
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.
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.