These well-seasoned meatballs with rice, also known as Porcupine Meatballs, are simmered in a savory tomato sauce and are incredibly satisfying. This recipe has been passed down through my family from my grandmother, and I’m confident that your family will enjoy it as much as we do.
If you prefer, you can also prepare these famous Porcupine Meatballs using a slow cooker recipe. You can savor them both ways, depending on what works best for your family.
Porcupine meatballs, how I adore you. This recipe has been a family favorite for generations. My grandmother prepared it for my mother, who then made it for us regularly, and now I make it for my own family. These tried-and-true recipes that have been passed down are truly the best. Whenever I make these meatballs, it brings back so many wonderful memories. I recall how thrilled we were when my mom announced she was making porcupine meatballs for dinner. I cherished assisting her in the kitchen, molding the tiny meatballs. They were always consumed by our family in a matter of minutes once they were ready.
The McCormick spices are my personal favorite to use because of their exceptional quality and the incredible flavor they add to any dish. McCormick has been in the industry since 1889, and I recall seeing their iconic red caps in my grandmother’s cupboards. My mother also uses them in her cooking, and now I utilize them in mine. I trust McCormick as a brand that I can rely on and wholeheartedly support.
INGREDIENTS
1 lb ground beef
2 cans (15 oz each) tomato sauce
1/2 cup long grain white rice, uncooked
1/2 cup water
1/4 cup onion, finely chopped
1 egg, beaten
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
PREPARATION
In a medium sized bowl, mix together ground beef, rice, beaten egg, 1/4 cup of the tomato sauce, onion, basil, thyme, rosemary, oregano, garlic powder, and salt and pepper. Form into 1 1/2-inch meatballs (will make about 20). Place meatballs into a large skillet.
In a small bowl, mix together the remaining tomato sauce, 1/2 cup water, and Worcestershire sauce and pour over the meatballs. Place over medium-high heat and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Gently turn meatballs over and continue to simmer, covered, until meatballs are cooked through, 15-20 more minutes. Enjoy!
Adapted from Gonna Want Seconds.