Easy Porcupine Meatballs
Ingredients
For the meatballs
- 1 pound ground beef (85% to 90% lean)
- 1/2 cup water
- 1/2 cup uncooked long grain rice
- 1/4 medium yellow onion, finely diced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced or pressed
- 3/4 medium yellow onion, finely diced
- 2 ribs celery, finely diced (optional)
- 1 (15-ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 1/4 cups water
- 1 tablespoon chopped fresh parsley, optional
Method
1. Make the meatball mixture:
Add the beef, water, rice, onion, salt, and pepper to a mixing bowl. Stir or use your hands to mix until evenly combined.
2. Prepare the tomato sauce:
Heat the oil and garlic in a large (12-inch) skillet over medium heat. When the garlic begins to bubble around the edges, add the onions and celery and sauté until the onions are beginning to soften and become translucent, 3 minutes. Stir in the tomato sauce, Worcestershire sauce, and water.
3. Cook the meatballs in the sauce:
When the sauce comes up to a simmer, use a 2 1/2-tablespoon cookie scoop to portion out the meatballs, dropping them into the sauce in a single layer. You can also roll the meatballs in your hands—aim for approximately golf ball-sized meatballs.
Let the sauce come up to a simmer again. Turn the heat down to low and cover the skillet with a lid or a piece of foil. Let the meatballs simmer in the sauce until the meatballs are tender, the rice is cooked through and the grains are poking out of the meatballs, and the sauce is thickened, about 45 minutes. Check at the 30-minute mark to make sure the sauce hasn’t reduced too much, and gently stir in a splash of water if needed.
4. Serve:
Garnish the meatballs with chopped parsley and serve right away.
Store any leftovers in a tightly lidded container, refrigerated, for up to 4 days. Reheat a serving in the microwave for about 2 minutes, lightly covered to avoid splatters.
These meatballs freeze well and work beautifully for meal prep, too! Flash freeze uncooked meatballs on a baking pan, then store in an airtight container for up to three months. When you’re ready to cook, simmer the meatballs in the sauce and serve. (Simplyrecipes)
