Porcupine Meatballs
Beef, raw rice, onion and Italian seasoning come together in this simple weeknight dinner of porcupine meatballs. Where'd the name come from? While the meatballs bake, the grains of rice pop out and look incredibly similar to porcupine quills. Simmer the meatballs in a quick homemade tomato sauce for a delicious, family-friendly dish.
Equipment
- 1 Large Mixing Bowl For combining meatball ingredients.
- 1 Large oven-proof skillet with tight-fitting lid Essential for browning and then baking the meatballs and sauce.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Spatula or wooden spoon For mixing and stirring.
Ingredients
Main
- 1 pound ground beef preferably 80/20 (80 percent lean)
- 1 large egg lightly beaten
- 1/2 small onion finely diced
- 1/2 cup long-grain white rice
- 1 tablespoon chopped fresh parsley plus more for serving
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- One 28-ounce can tomato puree
- 1/4 cup ketchup
Instructions
- Preheat the oven to 350 degrees F.
- Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
- Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
- Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.
Notes
Achieving the classic 'porcupine' effect relies on the rice fully absorbing the sauce and expanding. Ensure your skillet lid is truly tight-fitting to create a steamy environment for the rice to cook through properly. For a richer flavor, consider using crushed San Marzano tomatoes instead of plain puree, and add a pinch of sugar to balance the acidity if desired. Don't overmix the meatballs, as this can lead to a tough texture; mix just until combined. Browning the meatballs before baking is crucial for developing deep savory flavors through the Maillard reaction. If you prefer a thicker sauce, you can remove the lid for the last 10-15 minutes of baking, or simmer briefly on the stovetop after removing from the oven.