Old-Fashioned Porcupine Meatballs are not just a dish; they are a nostalgic reminder of family dinners and classic comfort food. This hearty recipe, originating from American kitchens in the mid-20th century, combines ground beef with rice, giving these meatballs their distinctive 'porcupine' appearance as the rice cooks and protrudes.
Ingredients
Scale:
1 pound ground beef (preferably 80/20)
1 cup uncooked white rice (long-grain)
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried thyme
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes
1 tablespoon brown sugar
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine ground beef, uncooked rice, chopped onion, chopped green bell pepper, egg, salt, black pepper, Worcestershire sauce, garlic powder, and dried thyme. Mix until well combined.
Shape the mixture into meatballs about 1 inch in diameter.
In a large saucepan over medium heat, combine the tomato sauce, diced tomatoes, brown sugar, Italian seasoning, and paprika. Bring to a simmer.
Carefully place the meatballs into the simmering sauce. Cover and simmer on low heat for about 30 minutes.
Transfer the meatballs and sauce to a baking dish and bake in the preheated oven for 20-25 minutes.
Remove from the oven and let the meatballs rest for a few minutes before serving.
