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Porcupine Meatballs in Tomato Sauce

Porcupine Meatballs in Tomato Sauce

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Publicsafetydan

Publicsafetydan

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  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

mis7up
3

mis7up

9/17/2014

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. That's just a heads up with some advice. If you have to much, just throw it in the tomato sauce and let it cook with it. However, recipe simple, easy and fast to whip together. I was worried about no spice or proper seasoning in the beginning but when it was all said and done, reminded me of the filling to cabbage rolls without the cabbage. I served over cheesy garlic mashed potatoes and called it a day. Will make again as my family said it was worthy as a repeat offender. TY

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