Easy Baked Porcupine Meatballs
These easy baked porcupine meatballs use everyday ingredients, come together fast, freeze well, and are great for making ahead!
Equipment
- baking dish
Ingredients
Meatballs
- 1 pound lean ground beef
- ½ cup uncooked long grain white rice
- 1 egg
- ½ medium onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- Pepper to taste
Sauce
- 2 cans tomato sauce (14 ounce each)
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- 1 teaspoon brown sugar, packed
Instructions
Preparation
- Preheat your oven to 350F and move the rack to the middle position.
- Add the meatball ingredients to a large prep bowl and mix together with your hands. Form approximately 20 1.5" meatballs and add them as you go along to a 9x13 baking dish.
- Add the sauce ingredients to a medium bowl and stir together. Pour the sauce over the meatballs.
- Cover the baking dish and bake for 1 hour. Make sure the foil/seal is tight or the rice won't cook properly. If you find the rice isn't cooked after an hour, simply pop it back in the oven until the rice has softened.
Notes
The sugar helps take the acidic edge off the canned tomato sauce - it's optional but recommended. I don't necessarily recommend using brown rice since it takes longer to cook (up to 2 hours and you may need to add more liquid to the sauce). You could pre-cook the brown rice and then add it into to the meatballs. Meatballs are safe to eat at 160F internal temperature. Feeds 4-6.
Nutrition
Serving: 1servingCalories: 324kcalCarbohydrates: 34gProtein: 31gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 111mgSodium: 1680mgPotassium: 1210mgFiber: 4gSugar: 11gVitamin A: 928IUVitamin C: 20mgCalcium: 69mgIron: 6mg
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