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Porcupine Meatballs

Porcupine Meatballs

Yield: 5 servings 1x
Prep: 20 minutesCook: 30 minutesTotal: 50 minutes



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


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 14.5ounce can pureed tomatoes

Mashed potatoes to serve with the meatballs (see recipe here)


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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© Author: A Family Feast
Cuisine: American Method: roasted