Porcupine Meatballs
Delightful meatballs infused with rice and cooked in a rich tomato sauce, reminiscent of childhood meals with family.
Ingredients
Meatball Ingredients
- 1 lb ground beef Choose a lean-to-medium blend for best flavor and texture.
- 1 cup cooked rice Jasmine or basmati rice is recommended.
- 1 small onion, minced Freshly minced onion adds flavor.
- 2 cloves garlic, minced Use fresh garlic for best aroma.
- 1 tsp salt Kosher salt is advisable.
- ½ tsp pepper Freshly cracked black pepper is preferred.
- 2 tbsp fresh parsley, chopped Fresh parsley adds brightness.
Tomato Sauce
- 1 ¼ cups tomato sauce Recommended brands include Bertolli.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the ground beef, cooked rice, finely minced onion, minced garlic, salt, pepper, and parsley. Mix until well incorporated.
- Shape the mixture into evenly-sized meatballs, roughly the size of a golf ball.
- Place the meatballs into a baking dish, ensuring they don’t touch.
- Pour tomato sauce generously over the meatballs, ensuring they’re well coated.
- Cover the dish tightly with aluminum foil.
Cooking
- Bake for 30-40 minutes until the internal temperature reaches 160°F (70°C).
- Serve hot, garnished with a sprinkle of parsley.
Notes
Leftover meatballs can last in the fridge for up to 4 days. You can prep your meatballs and store them in the fridge for up to a day in advance or freeze them for up to 2 months.