Luckily, porcupine meatballs do not contain any actual porcupines. That would be spiky. What they do contain is a generous helping of flavor and fun. They’re a tasty and hearty meatball where rice acts as the binder. As the meatballs simmer away in tomato sauce, the rice puffs up as it cooks, creating little “quills” that stick out of the meatballs. The rice keeps the meatball moist and tender, but also adds a pretty adorable twist to this meal.
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
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.