Porcupine Meatballs in Tomato Sauce

Porcupine Meatballs in Tomato Sauce

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Publicsafetydan 0

"My dad created this recipe in college. And has been a family favorite ever since! For added flavor, add seasoning salt to beef, or use bison."

Ingredients

45 m servings 246 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
  2. Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
  3. Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  4. Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.
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Reviews

2
  1. 2 Ratings

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The end result in my house as it was delish. I found that you need to use good judgment on the size of the onion. Use too much chopped onion results in a not so formed or held together meatball....

Updated review: I've made these meatballs several more times (with the pineapple sauce still) and so far, my favorite version is with 2 tsp salt and a few shakes of worcestire mixed in the meat ...