Porcupine Meatballs in Red Sauce

Ingredients

• 1 pound Ground Beef (80% lean, preferably fresh)
• 0.5 cup Long Grain White Rice (Uncooked; can use brown rice for extra nutrition)
• 1 Egg (Large, room temperature)
• 0.3 cup Onion (Finely chopped; about 1/4 to 1/3 cup)
• 2 cloves Garlic (Minced)
• 2 tablespoons Fresh Parsley (Chopped)
• 0.5 teaspoon Paprika (Sweet paprika)
• 1 teaspoon Italian Seasoning (A hint of flavor)
• 1 teaspoon Salt (Kosher or sea salt)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 2 tablespoons Water (Adds moisture to meat mixture)
• 1 tablespoon Olive Oil (For sautéing sauce base)
• 15 ounces Crushed Tomato Puree (One 15‑oz can)
• 2 tablespoons Tomato Paste (Adds depth)
• 0.25 teaspoon Red Pepper Flakes (Optional heat)
• 1 teaspoon Worcestershire Sauce

Instructions

1. Prepare Ingredients

   Finely mince the garlic, chop the onion, and chop the fresh parsley. Measure out the rice, egg, and all seasonings.

   Time: PT5M

2. Mix Meatball Batter

   In a large mixing bowl combine the ground beef, minced garlic, chopped onion, parsley, paprika, Italian seasoning, salt, pepper, rice, egg, and 2 tbsp water. Mix gently with your hands or a fork until just combined; avoid over‑mixing.

   Time: PT5M

3. Form Porcupine Meatballs

   Shape the mixture into 1‑inch (about 1‑2 tbsp) balls. The rice will peek out, giving the “porcupine” look.

   Time: PT5M

4. Prepare Tomato Sauce

   Heat 1 tbsp olive oil in the cast‑iron skillet over medium heat. Add the crushed tomato puree, tomato paste, red pepper flakes, Worcestershire sauce, a pinch of salt, and the remaining chopped parsley. Stir and bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium

5. Add Meatballs to Sauce

   Gently place the formed meatballs into the simmering sauce. Reduce heat to low‑medium, cover the skillet with a lid, and let the meatballs cook through, stirring occasionally to prevent sticking.

   Time: PT45M

   Temperature: Low‑Medium

6. Check for Doneness

   After 40‑45 minutes, test a meatball: it should be firm to the touch and the internal temperature should reach 160°F (71°C). The rice inside should be fully cooked and visible.

   Time: PT5M

7. Serve

   Serve the porcupine meatballs hot, spooned over mashed potatoes, rice, or alongside green beans. Garnish with extra chopped parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

470

Protein

20 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g