Yield
30 meatballs
Time
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)
1
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.
2
Start the meatballs by mixing together the following in a large bowl: rice, water, onion, salt, garlic powder, pepper, and paprika.
3
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.
4
Scoop up some of the meatball mixture and roll it into a ball. Spray a 9×13 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.
5
Pour the red sauce over the meatballs.
6
If needed, gently shake the dish to help distribute the sauce evenly. Once done, send them off to bake!