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porcupine meatballs recipe In Roasted Tomato Bath
- Total Time: 95 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
Tender, rice-infused meatballs are simmered in a rich, slow-cooked roasted tomato sauce, perfect for a comforting and easy family dinner.
Ingredients
- 1.5 lbs ground beef (80/20 lean)
- 0.5 cup uncooked long-grain rice
- 2 x 28 oz cans diced tomatoes (fire-roasted preferred)
- 6 oz can tomato paste
- 1 medium onion, finely diced
- 3–4 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- Salt, as needed
- Black pepper, as needed
- Dried oregano, as needed
- Dried basil, as needed
- Paprika, as needed
Instructions
- Prep Your Tomato Bath: In a large Dutch oven or 10-inch heavy-bottomed pot, sauté finely diced onion and minced garlic until softened and fragrant (3-5 mins). Stir in diced tomatoes, tomato paste, beef broth, and seasonings (salt, pepper, oregano, basil, paprika). Bring to a gentle simmer, letting the flavors meld beautifully.
- Mix the Meatballs: In a separate bowl, combine ground beef, uncooked long-grain rice, some finely diced onion, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined (overmixing makes tough meatballs that won’t absorb the sauce well).
- Form the Porcupine Meatballs: Roll the mixture into golf-ball sized meatballs (about 1.5-2 inches or 4-5 cm). You should get 20-24 uniformly shaped meatballs, which helps ensure even cooking.
- Nestle & Simmer: Gently place the formed meatballs into the simmering tomato bath, ensuring they are mostly submerged. Cover and simmer over low heat for 45-60 minutes, or until the rice is tender and the meatballs are cooked through (internal temp 160°F/71°C). Stir occasionally and gently to prevent sticking and ensure even cooking. (If the sauce seems too thick during simmering, splash in 0.25 cup (60ml) more broth or water.)
- Rest & Serve: Remove from heat and let rest for 5 minutes before serving. This allows the flavors to meld beautifully and the sauce to thicken slightly to a rich consistency.
Notes
For best flavor, choose quality ground beef and ripe, robust tomatoes. Freshly minced garlic and onion make a noticeable difference. Don’t skip the Worcestershire sauce (ensure it’s gluten-free if needed). White long-grain rice is best; avoid minute rice or brown rice. Regular diced tomatoes or vegetable broth are fine substitutes. You can use frozen diced onion for a shortcut. Overmixing makes tough meatballs. Stir gently during simmering to prevent sticking. Add a pinch of red pepper flakes for a kick, or fresh spinach or bell peppers during the last 15 minutes for added veggies.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 3-4 meatballs
- Calories: 450 calories
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg