Saucy Porcupine Meatballs

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These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.

Saucy Porcupine Meatballs
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 2 3/4 hours

  • 1 28-ounce can no-salt-added tomato sauce

  • 2 cups water

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons hot sauce

  • 3/4 cup long-grain brown rice

  • 1/4 cup finely chopped onion

  • 1 teaspoon dried thyme

  • 1 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1 1/2 pounds lean (90% or leaner) ground beef

Directions
  1. Cover and freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.

  2. 6 servings

  3. Preheat oven to 350°F.

  4. Whisk tomato sauce, water, Worcestershire sauce and hot sauce in a Dutch oven.

  5. Combine rice, onion, thyme, onion powder, garlic powder, salt and pepper in a large bowl. Add beef; gently mix to combine (do not overmix). Using 1 tablespoon each, make about 40 small meatballs. Add to the sauce, making sure all the meatballs are mostly submerged.

  6. Cover and bake, gently stirring once or twice, until the rice is tender, 2 to 2 1/4 hours.


Nutritional Facts

Servings
6
Per serving
Calories
322
Carbohydrates
31g
Fat
10g
Saturated Fat
4g
Monounsaturated Fat
4g
Protein
25g
Cholesterol
69mg
Dietary Fiber
4g
Potassium
811mg
Sodium
334mg
Added Sugars
0g
Exchanges
1 starch
1 vegetable
3 lean meat
Carbohydrate Servings
2
Zinc (42% daily value)
Vitamin C (33% dv)
Iron &amp
Potassium (23% dv)
Magnesium (20% dv)

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