Description
These porcupine meatballs use everyday ingredients, come together fast, freeze well, and are great for making ahead!
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 cup uncooked long grain white rice
- 1 egg
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Pepper, to taste
- 2 (14 ounce) cans tomato sauce
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon packed brown sugar
Instructions
- Preheat: Preheat your oven to 350F and move the rack to the middle position.
- Mix: Add the meatball ingredients to a large prep bowl and mix together with your hands. Form approximately 20 1.5″ meatballs and add them as you go along to a 9×13 baking dish.
- Sauce: Add the sauce ingredients to a medium bowl and stir together. Pour the sauce over the meatballs.
- Bake: Cover the baking dish and bake for 1 hour. Make sure the foil/seal is tight or the rice won’t cook properly. If you find the rice isn’t cooked after an hour, simply pop it back in the oven until the rice has softened.
Notes
The sugar helps take the acidic edge off the canned tomato sauce – it’s optional but recommended. I don’t necessarily recommend using brown rice since it takes longer to cook (up to 2 hours). Meatballs are safe to eat at 160F internal temperature.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 324 kcal
- Sugar: 11 g
- Sodium: 1680 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 111 mg