Ingredients:
- 1 pound ground beef: Use lean beef for a healthier option, but a slightly higher fat content can provide a juicier result.
- 2 cans (15 ounces each) tomato sauce: This will be used partly in the meatball mixture and partly in the sauce that they cook in.
- 1/2 cup uncooked long grain white rice: The rice will help to bind the meatballs together and expand during cooking, giving these meatballs their “porcupine” texture.
- 1/2 cup water: This is mixed with the tomato sauce and Worcestershire sauce to create a flavorful cooking liquid for the meatballs.
- 1/4 cup finely chopped onion: Provides a sweet and savory flavor base to the meatballs.
- 1 egg, beaten: Acts as a binding agent to help keep the meatballs intact during cooking.
- 1 tablespoon Worcestershire sauce: Adds a burst of umami flavor to the dish.
- 1/2 teaspoon each of dried basil, thyme, rosemary, and oregano: These herbs contribute to the classic, herbaceous flavor profile typical in Italian cuisine.
- 1/2 teaspoon garlic powder: Offers a robust garlic flavor without the need for fresh garlic.
- Kosher salt and freshly ground black pepper: Add these according to your taste preferences to enhance the overall flavor of the meatballs.
Preparation:
- Mix Meatball Ingredients:
- In a medium-sized mixing bowl, combine the ground beef, uncooked rice, beaten egg, and 1/4 cup of tomato sauce.
- Add in the finely chopped onion, basil, thyme, rosemary, oregano, garlic powder, and a good pinch each of kosher salt and freshly ground black pepper.
- Use your hands or a spoon to mix everything together until well combined but avoid over-mixing, which can toughen the meatballs.
- Form the Meatballs:
- Scoop out the mixture and roll into 1 1/2-inch balls. You should get approximately 20 meatballs from this mixture.
- Place the formed meatballs in a large skillet, spaced slightly apart.
- Prepare the Cooking Sauce:
- In a separate small bowl, mix the remaining tomato sauce with the 1/2 cup of water and the Worcestershire sauce.
- Stir well to combine into a smooth liquid.
- Cook the Meatballs:
- Pour the tomato sauce mixture over the meatballs in the skillet.
- Set the skillet over medium-high heat and bring the sauce to a boil.
- Once boiling, reduce the heat to low, cover the skillet with a lid, and allow the meatballs to simmer for 20 minutes.
- After 20 minutes, gently turn each meatball over and continue to simmer for another 15-20 minutes with the lid on. This ensures they cook through and the rice absorbs the tomato sauce, becoming tender.
- Serve:
- Once the meatballs are fully cooked and the rice is tender, serve hot. These meatballs go well with pasta, over a bed of mashed potatoes, or alongside a crisp green salad for a complete meal.
Enjoy your homemade porcupine meatballs, a dish that combines simplicity with hearty flavors, perfect for a comforting family dinner!
