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–+ servings
Porcupine meatballs are juicy and tender meatballs made with rice, ground beef, and seasonings in a tangy tomato sauce, all baked in one dish in the oven. These scrumptious meatballs are easy, kid friendly and a perfect weeknight dinner served alongside mashed potatoes and your favorite vegetables. #easydinner #meatballs #kidfriendy #Stephgigliotti #onedishmeal

Porcupine Meatballs

Porcupine Meatballs are made with ground beef, rice, and seasonings baked in a tangy tomato sauce. This is a one dish meal and kid approved!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings

Equipment

Ingredients
  

For the Meatballs:
  • 2 pounds lean ground beef
  • 1/2 finely chopped onion
  • 1 cup instant rice uncooked
  • 2 eggs
  • 1 tbsp fresh parsley or 1 tsp dried
  • 2 tbsp Worcestershire
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Sauce:

Method
 

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the ground beef, Worcestershire sauce, onion, rice, eggs, parsley, garlic powder, salt, and pepper. Mix gently until just combined—avoid overmixing.
  3. Scoop the mixture into 1-tablespoon-sized meatballs (you should get about 38-40) and arrange them in a 9x13-inch baking dish.
  4. In a separate bowl, whisk together the tomato sauce, tomato soup, chicken broth, and Italian seasoning until well combined.
  5. Pour the sauce evenly over the meatballs.
  6. Bake uncovered for 1 hour.
  7. Serve over mashed potatoes, rice, grits, egg noodles, or on buns for a delicious meatball sandwich.

Nutrition

Calories: 260kcalCarbohydrates: 20gProtein: 28gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 112mgSodium: 795mgPotassium: 812mgFiber: 2gSugar: 6gVitamin A: 413IUVitamin C: 9mgCalcium: 47mgIron: 5mg

Notes

Nutrition information is provided as a courtesy and may vary.
Makes about 40 meatballs. Halve the recipe to make 20 meatballs.
    • Skip the tomato sauce and use jarred spaghetti sauce instead
    • Refrigerate leftovers in an airtight container up to 3 days.
    • To freeze: place the prepared, uncooked, meatballs on a parchment lined sheet pan. Freeze for 1 hour. Add the frozen meatballs with the sauce to a freezer bag or container and freeze up to 3 months.
        • Thaw in the refrigerator overnight. Add the meatballs and sauce to a baking dish and bake as directed, allowing extra time if the meatballs are still frozen.
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