Brief Description:
These classic porcupine meatballs are made from a mix of ground beef and rice, baked to perfection in a tangy tomato sauce. The name “porcupine” comes from the way the rice sticks out of the meatballs, giving them a spiky appearance. This dish is both hearty and comforting, perfect for a family dinner.

Servings:
4 servings

Ready in:
60 minutes

Calories:
420 per serving

Good for:
Dinner, Comfort Food

Ingredients:

For the Porcupine Meatballs:

  • 1 pound ground beef (preferably 20% fat)
  • 1 cup cooked long-grain rice (see tip)
  • 1 large egg, beaten
  • ⅓ cup finely chopped yellow onion
  • 2 tablespoons chopped fresh parsley, plus more for serving
  • 3 garlic cloves, minced (1 tablespoon)
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt (such as Diamond Crystal)
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil

For the Tomato Sauce:

  • 1 (14-ounce) can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown or granulated sugar
  • ½ teaspoon sweet paprika

Instructions:

Prepare the Meatballs:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the ground beef, cooked rice, beaten egg, chopped onion, parsley, minced garlic, oregano, salt, and pepper. Mix well until all ingredients are evenly distributed.
  3. Roll the mixture into 1½-inch meatballs and set them aside on a plate.

Sear the Meatballs:

  1. Heat the olive oil in a 10-inch deep skillet or large Dutch oven over medium-high heat.
  2. Fry the meatballs in batches, turning them occasionally, until browned all over, about 3 to 5 minutes. If the oil starts smoking, reduce the heat.
  3. Transfer the browned meatballs to a plate lined with paper towels to drain excess oil.

Make the Sauce:

  1. Drain the excess fat from the skillet.
  2. Stir the tomato sauce, Worcestershire sauce, brown sugar, and sweet paprika into the skillet.
  3. Return the meatballs to the skillet, spooning the sauce over them to coat.

Bake the Meatballs:

  1. Cover the skillet and bake in the preheated oven for 30 minutes.
  2. Uncover and bake for an additional 10 to 15 minutes, until the sauce has reduced slightly and the edges begin to brown.

Serve:

  1. Garnish with additional fresh parsley and serve the meatballs warm with the sauce.

Nutrition Elements:

  • Total Fat: 25g (32%)
  • Saturated Fat: 8g (40%)
  • Carbohydrates: 22g (8%)
  • Sugar: 7g
  • Protein: 28g (56%)
  • Fiber: 2g (8%)