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This hearty dish has been my go to for cozy weeknight dinners for years made with simple ingredients that come together in one pan for a comforting meal the whole family loves the rice cooks right inside the meatballs so you skip a whole step and still get tender fluffy bites every time
My kids always ask for seconds and I often double the batch so we have leftovers for lunches the next day
Ingredients
- Ground beef: adds rich flavor and holds the meatballs together look for 85 percent lean for balance
- Long grain rice: gives the meatballs their signature texture use uncooked rice for best results
- Yellow onion: brings sweetness and depth chop finely so it blends smoothly
- Egg: acts as a binder to keep the meatballs intact
- Worcestershire sauce: adds umami and savory complexity
- Garlic powder and onion powder: boost flavor without extra chopping
- Sea salt and black pepper: round out the seasoning
- Tomato sauce: creates the base of a tangy and rich cooking liquid use plain sauce without added sugar
- Low sodium chicken stock: thins the sauce and adds more savory notes
- Italian seasoning: layers in herb flavor choose a blend with oregano and basil
- Minced garlic: infuses sharpness and depth use fresh for best results
- Fresh parsley: adds color and freshness at the end choose flat leaf for stronger flavor
Step-by-Step Instructions
- Sauté the Aromatics:
- Preheat oven to 400 degrees Fahrenheit and spray a nine by thirteen inch baking dish with nonstick spray to prevent sticking and ensure easy cleanup
- Mix the Meatball Base:
- In a large bowl combine ground beef finely chopped onion uncooked rice egg Worcestershire sauce garlic powder onion powder salt and pepper mix gently just until combined to avoid dense meatballs
- Form the Meatballs:
- Roll the mixture into one inch balls using a cookie scoop or hands place on a tray or plate while preparing the sauce
- Blend the Sauce:
- In a separate bowl whisk together tomato sauce chicken stock Italian seasoning minced garlic onion powder salt and pepper until fully combined
- Assemble in the Baking Dish:
- Pour half the sauce into the prepared baking dish and spread evenly place the meatballs in a single layer over the sauce pour the remaining sauce over the top to fully cover
- Bake Until Tender:
- Cover the dish tightly with aluminum foil and bake for one hour until rice is cooked through and meatballs are fully set remove foil and garnish with chopped parsley before serving
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Storage Tips
Let meatballs cool fully before storing in airtight containers refrigerate for up to four days or freeze for up to three months Reheat in the microwave or oven with a splash of chicken stock to loosen the sauce and avoid drying out Freeze raw meatballs separately on a tray then transfer to a freezer bag and cook from frozen when needed
Ingredient Substitutions
Use ground turkey or chicken for a lighter version with the same method Swap in crushed tomatoes for tomato sauce for a chunkier texture Replace Worcestershire sauce with coconut aminos for a soy free alternative
Serving Suggestions
Serve over mashed potatoes for a classic pairing or spoon over buttered egg noodles for a cozy twist Add a green side like steamed broccoli or roasted zucchini for balance Top leftovers with shredded mozzarella and broil for a baked twist
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Cultural Context
Porcupine meatballs have roots in mid century American cooking where simple oven baked meals were prized for convenience and nutrition the name comes from the rice poking out during baking resembling a porcupine’s quills a fun and nostalgic dish for many families
Frequently Asked Questions About Recipes
- → Why are they called Porcupine Meatballs?
The name comes from the way the rice cooks inside the meatballs and sticks out as they bake, resembling the quills of a porcupine.
- → Do I need to cook the rice first?
No, the rice cooks inside the meatballs as they bake, which helps it absorb flavor and achieve the right texture.
- → What should I serve with Porcupine Meatballs?
They pair well with mashed potatoes, pasta, steamed vegetables, or a fresh salad for a complete meal.
- → Can I freeze Porcupine Meatballs?
Yes. Freeze raw meatballs on a tray, then store in a bag. Cooked meatballs can also be frozen in sauce for up to 3 months.
- → How do I know when the meatballs are fully cooked?
They should reach an internal temperature of 165°F. Use a meat thermometer for accuracy, especially with lean meats.
- → Can I substitute the ground beef?
Yes, ground turkey or chicken can be used for a lighter version. Adjust seasonings to taste for best results.