Porcupine Meatballs with Rice (Print Version)
# Ingredients:
→ Meatball Mixture
01 -
450 g ground beef
02 -
120 ml uncooked long grain white rice
03 -
60 ml onion, finely chopped
04 -
1 clove garlic, minced
05 -
2.5 ml salt
06 -
1.25 ml black pepper
07 -
1 egg, beaten
08 -
15 ml Worcestershire sauce
→ Tomato Sauce
09 -
425 g tomato sauce
10 -
120 ml water
11 -
2.5 ml dried Italian seasoning
→ Optional Garnish
12 -
Chopped parsley
# Instructions:
01 -
In a large bowl, gently combine ground beef, uncooked rice, finely chopped onion, minced garlic, salt, black pepper, beaten egg, and Worcestershire sauce until just blended.
02 -
Form the mixture into meatballs approximately 4 cm in diameter and arrange in a large skillet or Dutch oven.
03 -
In a separate bowl, blend tomato sauce with water and dried Italian seasoning until homogeneous.
04 -
Pour the prepared sauce over the meatballs. Cover and simmer over low heat for 45–50 minutes, stirring gently at intervals to prevent sticking. Ensure the meatballs are cooked through and rice is fully tender.
05 -
Garnish with chopped parsley if desired and serve hot, accompanied by mashed potatoes, pasta, or rustic bread.
# Notes:
01 -
For optimal texture, avoid overmixing the meat mixture to keep meatballs tender.
02 -
Meatballs may also be baked in a covered dish at 175°C for approximately 1 hour as an alternative to stovetop simmering.
03 -
Leftovers can be refrigerated and reheat well.