Porcupine Meatballs

Porcupine Meatballs on a bed of rice in a serving bowl with a fork

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5 from 1 vote

Easy Porcupine Meatballs are made with rice, ground beef and seasonings and baked in a savory tomato sauce.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Dinner

Cuisine: American

Servings:

Calories: 347kcal

Author: Julie Evink

Ingredients

For the meatballs:

1 ½ pounds lean ground beef
½ cup long grain white rice uncooked
½ cup diced onion
½ cup water
2 large eggs beaten
1 teaspoons garlic powder
1 teaspoons onion powder
1 teaspoons Italian seasoning
1 Tablespoon Worcestershire sauce
¼ teaspoons ground pepper

For the sauce:

2 cans can tomato sauce 15 ounces each
1 cup water
⅓ cup light brown sugar
1 teaspoon garlic powder
2 teaspoons kosher salt
½ teaspoon ground pepper

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking dish with nonstick spray.
In a large bowl, combine the ground beef, rice, water, onion, egg, garlic powder, onion powder, Worcestershire sauce, Italian seasoning and pepper.
Shape the meat mixture into balls approximately 1-1 ½ inches in diameter balls, 20-22 meatballs, and put in the prepared baking dish.
In a medium mixing bowl, whisk together the tomato sauce, water, brown sugar, garlic powder, salt and pepper.
Pour the sauce mixture over the meatballs so all the meatballs are coated in the sauce.
Put meatballs in a preheated oven and cook for 1 hour and 20 minutes or until they reach an internal temperature of 165 degrees Fahrenheit.
Remove from the oven and serve the meatballs and sauce over rice, noodles or mashed potatoes.

Notes

FRIDGE: Place leftover meatballs into an airtight container with leftover sauce. Allow to cool completely and store in the fridge for 3-4 days.

FREEZER: Freeze meatballs in a single layer on a baking sheet and then transfer to an airtight container with sauce. Freeze leftovers for 2-3 months and allow to thaw completely before reheating.

Nutrition