1 hour 15 minutes
A classic meatball with a twist, these fun porcupine meatballs are laced with tender white rice and flavorful spices, then baked on a bed of homemade red sauce.
‣ 15 ounce tomato sauce ‣ 1 cup water, divided ‣ 2 tablespoon light brown sugar ‣ 2 teaspoon Worcestershire sauce ‣ 1/2 cup long grain white rice, uncooked ‣ 1/3 cup yellow onion, chopped ‣ 1 teaspoon salt ‣ 1/2 teaspoon garlic powder ‣ 1/2 teaspoon black pepper ‣ 1/4 teaspoon paprika ‣ 1 pound ground beef ‣ 2 tablespoon canola oil ‣ 1 tablespoon fresh parsley, chopped (for garnish, optional)
Prepare the simple red sauce by whisking together the tomato sauce, water, brown sugar, and Worcestershire sauce until smooth and the sugar has dissolved. Once done, set the sauce aside.
Start the meatballs by mixing together the following in a large bowl: rice, water, onion, salt, garlic powder, pepper, and paprika.
Add the ground beef and canola oil to the bowl, then use a spatula to mix everything together, making sure to thoroughly break apart the beef and distribute it throughout.
Scoop up some of the meatball mixture and roll it into a ball. Spray a 9x13 baking dish with cooking spray, then place the prepared meatball in the dish. Repeat this step until all the meatball mixture is used, spacing the meatballs about one inch apart.
Pour the red sauce over the meatballs.
If needed, gently shake the dish to help distribute the sauce evenly. Once done, send them off to bake!