PORCUPINE MEATBALLS 4-6 servings
This is a super simple weeknight meal – it can even be prepared in advance and be all the better for it as the flavors meld to make deep and rich sauce!
So why are they called “PORCUPINE”? As the meatballs bake in the incredible sauce and the rice bakes it plumps up and starts sticking out the sides just like porcupine quills. 😀
1 pound QUALITY 80/20 ground beef
1 LARGE egg, lightly beaten
1/2 small onion, finely diced
1/2 cup long-grain white rice
1 tablespoon chopped FRESH parsley
1 teaspoon Italian seasoning
2 cloves garlic, FINELY minced
FRESH ground sea salt & black pepper, to taste
2 tablespoons avocado oil
One 28-ounce can tomato puree
1/4 cup jalapeno ketchup
- Preheat the oven to 350°.
- Use your hands to mix together the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, half the garlic, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined.
- Roll the meat mixture into 24 golf ball sized meatballs.
- Heat the avocado oil in an oven-proof skillet over medium high heat.
Once shimmering, add the meatballs and cooking 1-2 minutes on each side until lightly browned all over.
- Reduce the heat to medium.
- Whisk together the tomato puree, ketchup, remaining Italian seasoning, remaining garlic, FRESH ground sea salt and pepper to taste.
- Stir into pan, simmering until the sauce is WELL combined and meatballs are WELL coated.
- Cover tightly and transfer to the oven.
- Bake 45-60 minutes until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly.
- Garnish with more chopped parsley and serve.