Porcupine Meatballs may seem like they’re covered in prickles, but they’ll positively tickle your heartstrings once you take a bite. Named for their spiny appearance—caused by the rice in the meatballs sticking out — Porcupine Meatballs are packed with savory, meaty flavors and accented with garlic and Worcestershire sauce. Soaking in a bright, rich tomato sauce, these meatballs make quite a statement whether on your plate, on top of pasta, in a sandwich, or served as an appetizer! It’s the best way to add a spike of excitement to your meal!
Ingredients
For the meatballs:
- 1 pound ground beef
- 1/2 cup long-grain rice, cooked
- 1/4 cup onion, diced
- 1/2 teaspoon garlic powder
- 2 tablespoons parsley
- 1 tablespoon Worcestershire sauce
- 1 egg
- salt, to taste
- pepper, to taste
For the sauce:
- 1 (10-ounce) can condensed tomato soup
- 1 cup vegetable juice
- 1 cup tomato sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- salt, to taste
- pepper, to taste
- parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large bowl, combine the ground beef, the rice, the onions, the garlic powder, the parsley, the Worcestershire sauce, the egg, the salt, and the pepper until just combined. Be careful not to overmix the meatballs.
Step 3 -Gently shape the meat mixture into about 20 meatballs.
Step 4 -Place the meatballs in a 2-quart baking dish.
Step 5 -Combine the tomato soup, the vegetable juice, the tomato sauce, the garlic powder, the Italian seasoning, the salt, and the pepper in a bowl.
Step 6 -Pour the sauce over the meatballs.
Step 7 -Bake the meatballs uncovered for 1 hour.
Step 8 -Garnish with the parsley and serve!