Description
Savory porcupine meatballs simmered in a flavorful beef broth and tomato sauce with rice, creating a comforting and hearty meal.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup long-grain rice, uncooked
- 1 medium onion, finely chopped
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons vegetable oil
- 4 cups beef broth (or tomato sauce for a different flavor profile)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried Italian herbs (optional)
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, uncooked rice, chopped onion, egg, salt, pepper, garlic powder, and onion powder. Gently mix until just combined. Form into 1-1.5 inch meatballs and place on a plate or baking sheet lined with parchment paper.
- Brown the Meatballs: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs on all sides in batches (5-7 minutes per batch), being careful not to overcrowd the pan. Remove from skillet and set aside.
- Create the Sauce and Simmer: In the same skillet, add beef broth (or tomato sauce), diced tomatoes (undrained), Worcestershire sauce, and Italian herbs (if using). Stir to combine and bring to a simmer over medium heat.
- Gently add the browned meatballs to the pot, ensuring they are mostly submerged in the sauce.
- Reduce heat to low, cover, and simmer for at least 45 minutes, or up to an hour, until the rice is tender and cooked through. Check periodically and adjust heat as needed. If the sauce becomes too thick, add more broth or water. If it’s too thin, remove the lid and simmer to reduce.
- Serve and Garnish: Remove from heat and let sit for a few minutes. Serve hot, spooning sauce generously over the meatballs. Garnish with chopped fresh parsley, if desired.
Notes
- For a richer flavor, use a combination of ground beef and ground pork.
- If you don’t have beef broth, you can use chicken broth or vegetable broth instead.
- For a spicier dish, add a pinch of red pepper flakes to the sauce.
- You can also add other vegetables to the sauce, such as chopped carrots, celery, or bell peppers.
- If you’re short on time, you can use pre-cooked rice instead of uncooked rice. Just add the rice to the sauce during the last 15 minutes of simmering.
- To make this dish in a slow cooker, brown the meatballs as directed, then transfer them to the slow cooker. Add the sauce ingredients and cook on low for 6-8 hours, or on high for 3-4 hours.
- Leftover porcupine meatballs can be stored in the refrigerator for up to 3 days. Reheat them gently on the stovetop or in the microwave.
- For a tomato-based sauce, use tomato sauce instead of beef broth. You can also add a can of tomato paste for a richer tomato flavor.
- Consider adding a bay leaf to the sauce while simmering for added depth of flavor. Remember to remove it before serving.
- A splash of balsamic vinegar at the end can brighten the flavors of the dish.
- Serve over mashed potatoes or egg noodles for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour