thepioneerwoman5.0
Porcupine Meatballs
Porcupine meatballs are weeknight warriors. With juicy ground beef bound together with rice, this recipe cooks in a tangy sauce made to be served over potatoes.
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
In a braiser or a large high-sided skillet with a lid, heat the oil over medium heat. Add the onion, then the garlic and ½ teaspoon of the salt and cook, stirring frequently, until softened and lightly golden, 3 to ⏱️ 5 minutes. Remove to a large bowl and allow to cool for ⏱️ 10 minutes. Reserve the braiser with the drippings.
2
To the onion mixture, add the rice, parsley, celery salt, egg, 1 teaspoon of the salt, ½ teaspoon of the pepper, and ⅓ cup water. Add the beef and gently mix until well combined. Form the mixture into 24 golfball-size balls (about 1 ½ inches or 1 ½ tablespoons each) and place in the braiser.
large egg1
3
In a large bowl, mix together the crushed tomatoes, chicken broth, Worcestershire sauce, brown sugar, and the remaining ½ teaspoon salt and ½ teaspoon pepper. Pour the mixture over the meatballs.
crushed tomatoes1 (28-ounce) can
4
Heat the meatballs over medium heat until boiling. Cover, reduce the heat to medium-low, and simmer until the rice is tender and pokes out of the meatballs (like a porcupine!), about ⏱️ 40 minutes.
5
Allow the meatballs to cool for ⏱️ 5 minutes before sprinkling with more parsley and serving with mashed potatoes.
Mashed potatoes, for serving
Nutrition Facts
calories
579 Calories
fat Content
30 g
fiber Content
5 g
sugar Content
14 g
sodium Content
1170 mg
protein Content
29 g
trans Fat Content
1 g
cholesterol Content
127 mg
carbohydrate Content
45 g
saturated Fat Content
10 g
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