Categorized:

  • Beef and Pork
  • Main Dish
  • Uncategorized

Tagged:

  • bell pepper
  • chicken broth
  • eggs
  • garlic
  • ground beef
  • italian seasoning
  • parsley
  • rice
  • tomato sauce
  • worc
  • yellow onion
Porcupine Meatballs - 1

Porcupine Meatballs

Ingredients

Meatballs

  • 1 1/2 lbs. 85% lean ground beef
  • 3/4 cup dry jasmine rice
  • 3/4 cup finely chopped yellow onion
  • 3/4 cup finely chopped green bell pepper
  • 1 large garlic clove, minced (1.5 tsp)
  • 3 Tbsp finely chopped parsley
  • 1 tsp Italian seasoning
  • 1 large egg
  • 1 tsp salt and 1/2 tsp pepper
  • 1 1/2 Tbsp olive oil

Sauce

  • 2 (15 oz) cans tomato sauce
  • 1 1/4 cups low-sodium chicken broth, then more to thin as desired
  • 2 tsp Worcestershire sauce
  • 3/4 cup finely chopped red bell pepper
  • 1 Tbsp finely chopped fresh parsley
  • Shredded mozzarella cheese, for serving (optional)

Instructions

  • To a large mixing bowl add ground beef, rice, onion, green bell pepper, garlic, 3 tbsp parsley, the Italian seasoning, egg, salt and pepper. Mix together fairly well with your hands until even combined.
  • Scoop out mixture about 2 slightly heaping tablespoons at a time (43g) each and compress and roll into balls (about 1 1/2-inches each). Set on a baking sheet or plates as you shape them.
  • Heat olive oil in a large pot over medium-high heat. Add half the meatballs spacing evenly apart. Let sear on bottom until golden brown, about 1 - 2 minutes. Carefully turn to opposite side (meatballs can be fairly delicate) and let brown on opposite side about 1 - 2 minutes longer.
  • Transfer browned meatballs back to baking sheet, then add remaining half of the meatballs and brown on each side.
  • Return meatballs on baking sheet to pot then right away pour in tomato sauce, chicken broth, Worcestershire, and red bell pepper. Bring mixture just to a simmer.
  • Cover and reduce heat to low. Let simmer until meatballs are cooked through and tender, about 25 to 30 minutes, gently tossing meatballs once halfway through.
  • If desired thin with more chicken broth. Serve warm garnished with remaining 1 Tbsp parsley and optional shredded mozzarella (not included in nutrition estimate).

Notes

  • Skip the browning.
  • Pour the sauce over the formed meatballs in a large baking dish (such as a lasagna pan).
  • Cover with foil and bake 350 degrees until meatballs are cooked through and tender, about 1 hour.

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