Porcupine Meatballs for a Crowd 

Ingredients

• 4 lb Ground Beef (80% lean)
• 1 tsp Minced Onion (Dried or fresh minced)
• 2 tsp Salt (Kosher salt preferred for meat mixture)
• 1 tsp Garlic Powder (Granulated)
• 0.5 tsp Black Pepper (Freshly ground)
• 4 tsp Worcestershire Sauce (Adds umami depth)
• 4 large Eggs (One per pound of beef)
• 0.25 cup Parmesan Cheese (Finely grated)
• 2 cup Precooked Jasmine Rice (Cooked, cooled)
• 7 packet McCormick Brown Gravy Mix (Instant brown gravy)
• 7 cup Cold Water
• 10 lb Yellow Potatoes (Mashed potato variety)
• 1.5 stick Unsalted Butter (Softened, cut into cubes)
• 1 cup Half‑and‑Half (For creamier mash; can substitute milk or heavy cream)
• 1 tsp Salt (for potatoes) (Add to taste)
• 1 spray Non‑Stick Cooking Spray (For crockpot)

Instructions

1. Mix Meatball Ingredients

   In a large mixing bowl combine the ground beef, minced onion, salt, garlic powder, black pepper, Worcestershire sauce, eggs, grated Parmesan, and the precooked jasmine rice. Using gloved hands, mix until just combined—do not over‑mix.

   Time: PT15M

2. Form Meatballs

   Portion the mixture into large golf‑ball‑size meatballs (about 2‑3 inches in diameter). You should get roughly 42 meatballs from 4 lb of beef.

   Time: PT10M

3. Bake Meatballs

   Place the meatballs on a lined baking sheet and bake in a pre‑heated oven at 350°F for 35‑40 minutes, or until the internal temperature reaches 160°F.

   Time: PT40M

   Temperature: 350°F

4. Cool and Refrigerate (Optional)

   Remove the meatballs from the oven, let them cool for 5‑10 minutes, then transfer to a clean pan and refrigerate overnight if you are making them ahead of time.

   Time: PT15M

5. Prepare Brown Gravy

   In a saucepan whisk together 7 cups cold water with 7 packets of McCormick brown gravy mix. Bring to a boil, then reduce to a simmer until the gravy thickens, about 5‑7 minutes.

   Time: PT10M

   Temperature: Medium heat

6. Combine Meatballs and Gravy in Crock‑Pot

   Spray the crock‑pot interior with non‑stick cooking spray. Arrange the baked meatballs in the pot, pour the hot gravy over them, and cover. Cook on LOW for 2‑2½ hours until the meatballs are heated through and the flavors meld.

   Time: PT150M

   Temperature: Low setting

7. Boil Potatoes

   While the meatballs are warming, peel and cut the yellow potatoes into 1‑inch cubes. Place in a large pot of cold salted water, bring to a boil, then simmer until fork‑tender, about 20‑25 minutes.

   Time: PT30M

   Temperature: Medium‑high heat

8. Mash Potatoes

   Drain the potatoes and return to the pot. Add 1½ sticks of butter, 1 cup half‑and‑half, and 1 tsp salt. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning if needed.

   Time: PT10M

9. Keep Potatoes Warm

   Transfer the mashed potatoes to a serving dish or keep them warm in the crock‑pot on the “keep warm” setting until ready to serve.

   Time: PT0M

   Temperature: Warm

10. Serve

    Spoon generous portions of mashed potatoes onto plates, top with several porcupine meatballs and ladle extra gravy over the top. Enjoy with crusty bread or a simple green vegetable.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g