Porcupine Meatballs
Porcupine Meatballs are a fun twist on traditional meatballs. They are ground beef, rice, and seasonings in a tomato sauce. They make a fun dinner in an hour.
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This is the perfect make ahead meal so that all you need to do when you get home from work is pop the pan into the oven and bake. I love how simple these are to put together.
WHAT YOU’LL NEED
Beef – Lean Ground beef
Onions – Yellow or White. I used yellow.
Garlic – Minced fresh or refrigerated. I used fresh.
Parsley – Fresh. You can use dried if you need to,
Basil – Fresh. You can use dried if you don’t have fresh.
Seasonings and Spices – Salt and Ground Black pepper.
Rice – Instant White or Brown rice. I used white.
Tomato Sauce – Canned, any brand. I used Hunt’s.
Worcestershire sauce – any brand. I use Lea & Perrins.
STEP BY STEP DIRECTIONS
Step 1. Preheat the oven to 350 degrees and prepare a baking dish by greasing with nonstick cooking spray.
Step 2. Combine the ground beef, onion, garlic, parsley, basil, salt, pepper, rice, and water in a large bowl. Mix the ingredients until well combined.
Step 3. Scoop out heaping tablespoons of the meat mixture and roll it between your hands to form a ball. Place each meatball in the prepared baking dish. Continue rolling until all the meat mixture has been used, making around 16 meatballs.
Step 4. In a small bowl, whisk together the tomato sauce and Worcestershire sauce. Season with black pepper, if desired.
Step 5. Pour the tomato sauce over the top of the meatballs.
Step 6. Cover the dish and bake in the preheated oven for 35 minutes, then remove the cover and bake an additional 15 to 20 minutes, until meatballs are browned.
Step 7. Garnish with additional parsley and basil, if desired.
TIPS AND FAQ
You can make these meatballs ahead time and keep them in the fridge until it’s time to bake them. I have also made these meatballs ahead and froze them so that they are ready to bake.
If you freeze your meatballs, freeze them before baking. Then place them in the fridge overnight to thaw before baking.
Reheat leftover Porcupine Meatballs in the oven at 325 degrees for about 10 to 15 minutes, or until warm for best results. You could also microwave leftovers for a quick reheating.
I like to serve my meatballs over rice or pasta. I typically also serve a green salad or steamed broccoli with my meatballs to round out the meal.
RELATED RECIPES
Beef Stir Fry
Porcupine Meatballs
Ingredients
- 1 lb lean ground beef
- 1 small yellow onion chopped
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- 2 tbsp fresh basil chopped
- 1 tsp salt
- 1 tsp pepper
- ½ cup uncooked instant white rice
- ½ cup wate
Instructions
- Preheat the oven to 350 degrees and prepare a baking dish by greasing with nonstick cooking spray.
- Combine the ground beef, onion, garlic, parsley, basil, salt, pepper, rice, and water in a large bowl. Mix the ingredients until well combined.
- Scoop out heaping tablespoons of the meat mixture and roll it between your hands to form a ball. Place each meatball in the prepared baking dish. Continue rolling until all the meat mixture has been used, making around 16 meatballs.
- In a small bowl, whisk together the tomato sauce and Worcestershire sauce. Season with black pepper, if desired.
- Pour the tomato sauce over the top of the meatballs.
- Cover the dish and bake in the preheated oven for 35 minutes, then remove the cover and bake an additional 15 to 20 minutes, until meatballs are browned.
- Garnish with additional parsley and basil, if desired.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
