Print Recipe
Porcupine Meatballs
Beef and rice meatballs baked in a fresh tomato sauce. The rice is cooked while inside the meatballs which causes the rice grains to poke out a bit resembling porcupine quills.
servings: 4
total time: 1 hour 45 minutes
recipe by: Frankie
Ingredients
- FOR THE SAUCE:
- 2 pounds roma tomatoes
- 1/2 tsp garlic powder
- 2 TBSP soy sauce
- FOR THE MEATBALLS:
- 1 pound ground beef
- 1 large egg, lightly beaten
- 1/2 cup uncooked long-grain white rice
- 1/4 cup finely chopped onion
- 1/4 cup water
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Advertisements
Directions
- Preheat the oven to 350°F.
- Bring a large pot of water to a boil over medium-high heat. Rinse the tomatoes and remove any stems. Place the tomatoes in the boiling water and cook for 10 minutes.
- Using a slotted spoon transfer the tomatoes from the boiling water to an ice bath and let sit for 5 minutes. Take the tomatoes out of the ice bath and gently remove and discard the skins. Place the peeled tomatoes in a mixing bowl. Use a potato masher to thoroughly mash the tomatoes. Mix in the garlic powder and soy sauce until well combined and set aside.
- Mix together the meatball ingredients in a large mixing bowl until well combined. Using your hands form the mixture into balls about 1-inch in diameter (you should end up with between 20 and 25 meatballs). Lay the meatballs in a single layer into a 9x13 baking dish and pour the tomatoes over top.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Take the foil off the baking dish and bake for 15 more minutes.
Similar Recipes by Keyword:
porcupinemeatballsdairyfreeglutenfreebeefmain_dishesground
