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Porcupine Meatballs | Can't Stay Out of the Kitchen | these delicious #meatballs are smothered in a tasty #spaghettisauce. Made with #rice so they're #glutenfree. #beef #groundbeef

Porcupine Meatballs

Teresa Ambra
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.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Beef Entree, Main Dish
Cuisine American
Servings 6
Calories 490 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 large Dutch oven with lid
  • measuring cups
  • measuring spoons
  • 1 stock pot with lid to cook rice

Ingredients
  

  • 1 lb. 96% lean ground beef
  • 1/2 cup brown basmati rice or white basmati rice (or your favorite rice)
  • 1/4 cup onion finely diced
  • 2 large cloves garlic minced
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. Montreal steak seasoning
  • 2 tbsp. avocado oil or olive oil for frying (as needed)
  • 24 oz. jar spaghetti sauce any flavor
  • 2 tbsp. brown sugar packed
  • 1/2 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 2 cups hot, cooked rice
  • 1 tsp. 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.
  • Serve over hot, cooked rice.
  • Garnish with fresh parsley.
  • Yield: 22 meatballs.

Notes

© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 490kcalCarbohydrates: 76gProtein: 24gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 47mgSodium: 952mgPotassium: 766mgFiber: 4gSugar: 10gVitamin A: 825IUVitamin C: 11mgCalcium: 83mgIron: 5mg
Keyword beef, gluten free, ground beef, main dish, meatballs, rice
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