Preparation Tips
- I have found that using beef with a bit of fat adds flavor. You don’t want a lot of grease in the sauce, so use 85/15 ground beef, which is 85% lean and 15% fat.
- Simmer until the rice is tender, about 45 minutes. If the sauce becomes too thick, add a little more water.
- To speed up the simmering time, use minute rice or cooked rice.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated on the stovetop over low heat or in the microwave at reduced power.
Frequently Asked Questions
To freeze before cooking, roll the meatballs and place them on a parchment-lined baking sheet with a bit of space between them. Place the baking sheet in the freezer and flash freeze. Transfer the frozen meatballs to a freezer-safe bag and freeze for up to 2 months. Thaw in the fridge overnight. Add them to a large skillet, mix the sauce, and pour it over the meatballs. Simmer as instructed.
To freeze after cooking, move the thoroughly cooled contents to a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight. Reheat in the microwave or a skillet on the stovetop over low heat.
Simmer the meatballs until the rice softens. This can take as long as 45-50 minutes. If the sauce becomes too thick, add a little more water. Shorten the simmering time by using minute rice or cooked rice.
Porcupine Meatballs
Ingredients
Meatballs
- 1 lb ground beef
- 1/2 cup long-grain rice
- 1 large egg lightly beaten
- 1/2 yellow onion finely diced
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Tomato Sauce
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon brown sugar
- 1/2 cup cold water
- salt to taste
- freshly ground black pepper to taste
Instructions
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Mix the ground beef, rice, egg, onion, garlic, salt, and black pepper in a bowl. Roll the mixture into meatballs using a 2 tablespoon cookie scoop and place them in a large skillet.
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Whisk the tomato sauce, crushed tomatoes, Worcestershire sauce, brown sugar, and water in a large bowl.
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Pour it over the meatballs, cover, and simmer for 45-50 minutes or until the meatballs and rice are tender. Season with salt and freshly ground black pepper to taste. Serve over mashed potatoes, pasta, or polenta.
