Porcupine Meatballs Made Easy
Tender beef meatballs studded with rice simmer in a savory tomato sauce. A cozy, one-pan weeknight classic.
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Servings:
Ingredients
Main Ingredients
- 1 lb ground beef (about 85% lean) lean-to-fat around 85/15 works best
- 0.5 cup long-grain white rice, uncooked do not cook first
- 0.5 cup finely chopped onion
- 2 tsp minced garlic
- 0.25 cup milk 2% or whole
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 tbsp chopped fresh parsley optional, for mixture and garnish
- 1 tbsp olive oil for browning
- 2 cup tomato sauce
- 1 cup beef broth low sodium if preferred
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar balances acidity
- 1 tsp Italian seasoning or dried basil and oregano
Instructions
Preparation Steps
- Whisk tomato sauce, beef broth, Worcestershire, brown sugar, and Italian seasoning in a bowl; set aside.
- Combine ground beef, rice, onion, garlic, milk, salt, pepper, and parsley in a large bowl until just mixed.
- Shape the mixture into 1½-inch meatballs; you should get about 16–18.
- Heat olive oil in a wide skillet or Dutch oven over medium heat. Brown meatballs on two sides, 2–3 minutes per side.
- Pour the sauce around and over the meatballs. Gently turn to coat and bring to a simmer.
- Cover, reduce heat to low, and simmer 30–35 minutes, turning once, until rice is tender and centers reach 160°F.
- Rest 5 minutes. Spoon sauce over meatballs and finish with a sprinkle of parsley.
Notes
Variation: Add a pinch of crushed red pepper to the sauce for gentle heat, or swap half the beef for ground turkey. Serving tip: Spoon meatballs over mashed potatoes or buttered noodles to catch the sauce. Storage: Refrigerate up to 4 days or freeze up to 2 months; reheat gently with a splash of broth.
This recipe is an original creation inspired by classic Porcupine Meatballs Made Easy flavors. All ingredient ratios and instructions are independently developed.