Porcupine Meatballs is a fantastic vintage recipe that's so good in needs to be put back into service! This delicious beef entree was very popular in days gone by. The highly seasoned meatballs are cooked in a lightly, spicy spaghetti sauce until the rice plumps out and cooks fully. Gluten free.
1/2cupbrown basmati riceor white basmati rice (or your favorite rice)
1/4cuponionfinely diced
2large clovesgarlicminced
1tbsp.Worcestershire sauce
1tsp.sea salt
1/2tsp.ground black pepper
1tsp.dried thyme
1/4tsp.cayenne pepper
1/2tsp.poultry seasoning
1/2tsp.Montreal steak seasoning
2tbsp.avocado oilor olive oil for frying (as needed)
24oz. jarspaghetti sauceany flavor
2tbsp.brown sugarpacked
1/2tsp.garlic powder
1/2tsp.chili powder
2cupshot, cooked rice
1tsp.fresh parsley for garnish
Instructions
Combine ground beef, rice, onion, garlic, Worcestershire sauce, salt, pepper, thyme, cayenne pepper, poultry seasoning and Montreal Steak Seasoning in a large mixing bowl with hands.
Form into balls.
Heat a Dutch oven over low to medium heat with a few tablespoons of avocado oil.
Add meatballs in batches, turning and cooking until no longer pink.
Drain meatballs on paper towels and fry another batch.
Drain any excess grease.
Add meatballs back into the Dutch oven.
Stir in spaghetti sauce, brown sugar, garlic powder and chili powder.
Cover with lid and simmer about 30-40 minutes.
Meatballs will absorb some of the sauce while simmering.