Description
Comforting and budget-friendly Porcupine Meatballs made with ground beef, rice, and a savory tomato sauce. A nostalgic, one-dish meal that’s perfect for weeknights.
Ingredients
- 1 lb lean ground beef (85%–93%)
- ½ medium yellow onion, finely diced
- ½ cup long-grain rice
- 1 large egg
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 29 oz tomato sauce
- 1 cup low-sodium chicken stock
- 1 Tbsp Italian seasoning
- 2 tsp minced garlic (about 2–3 cloves)
- 1 tsp onion powder
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 Tbsp fresh chopped parsley (for garnish)
Instructions
- Preheat the oven to 400°F (205°C) and spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, combine ground beef, diced onion, rice, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined.
- Shape the mixture into roughly 1-inch meatballs.
- In a separate bowl, mix together tomato sauce, chicken stock, Italian seasoning, minced garlic, onion powder, salt, and pepper.
- Pour half the sauce into the prepared baking dish. Arrange meatballs over the sauce in an even layer.
- Pour the remaining sauce over the meatballs and cover the dish tightly with foil.
- Bake for 1 hour, until the rice is tender and the meatballs are cooked through.
- Garnish with chopped parsley and serve hot.
Notes
- Do not pre-cook the rice; it will cook in the sauce.
- Use a meat thermometer to ensure internal temperature reaches 165°F.
- Can substitute ground turkey or chicken for a leaner version.
- Freeze raw or cooked meatballs for future meals.
- To reheat, microwave or bake covered at 350°F.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
