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Porcupine Meatballs
Porcupine Meatballs combine ground beef and rice into tender meatballs simmered in tomato sauce and served over mashed potatoes.
Ingredients
Meatballs
1 pound ground beef
1/2 cup uncooked long-grain white rice
1/4 cup finely minced onion
1/4 cup whole milk
1 tablespoon Worcestershire sauce
2 tablespoons fresh parsley, chopped
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 whole egg
Sauce
3 tablespoons butter
1/2 cup onion, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
3 cups low sodium beef stock or beef stock or broth
1 teaspoon gravy browning and seasoning sauce (such as Kitchen Bouquet or Gravy Master)
1 14.5-ounce can pureed tomatoes
Mashed potatoes to serve with the meatballs (see recipe here)
Instructions
- Make meatballs by combining all meatball ingredients. Scoop out twenty balls, about 1 ¼ ounces each and roll. Refrigerate while you make the sauce.
- In a large deep skillet or saute pan, melt butter and add onions and saute for three minutes over medium heat.
- Add the tomato paste and cook for two minutes.
- Add the flour, lower heat and cook two more minutes.
- Add the Worcestershire sauce, stir then add the beef stock, gravy color and pureed tomatoes.
- Bring the mixture up to a simmer then gently add all of the meatballs.
- Cover the pan, lower to a slow simmer and cook 15 minutes. Turn meatballs over, cover again and cook 15 more minutes.
- While meatballs are cooking prepare the mashed potatoes. Serve meatballs and sauce over the mashed potatoes.
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