Porcupine Meatballs

One of my pint size kitchen helpers makes Porcupine Meatballs with his Nana, and requested them for dinner here at Crowded Earth Kitchen. I made a few simple modifications based upon ingredients on hand, and these turned out super tasty! They also freeze well, making a simple weeknight dinner even faster!

Ingredients (Makes 20 large meatballs)

3/4 cup long grain rice

1 cup water

2 pounds lean ground beef

3 cups good quality tomato-based pasta sauce

1 egg

4 cloves garlic, diced

salt and pepper to taste

Directions

Step 1) Combine rice and water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 5 minutes or until water is almost entirely absorbed. The rice will still be a bit crunchy – it should be. Remove from heat and set aside to cool for about 15 minutes.

Step 2) Combine ground beef, egg, garlic, salt and pepper, 2 tablespoons of pasta sauce, and the partially cooked rice in a large bowl. Mix gently with hands.

Step 3) Roll mixture into approximately 20 meatballs, and place meatballs on a baking sheet with shallow sides. Bake in a preheated 375 degree oven for 20 minutes.

Step 4) Remove meatballs from oven, and transfer meatballs to a large skillet. Top with remaining pasta sauce. Cover and simmer gently over low-medium heat for 15 minutes.

Step 5) If desired, sprinkle with fresh herbs (I like rosemary from the plant in my kitchen) before serving. Enjoy!