In this post, we'll show you how to make Porcupine Meatballs. Made with inexpensive ingredients, these seasoned, ground beef and rice meatballs are browned and then simmered in a delicious tomato-based sauce.
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Add add the meatball ingredients to a large mixing bowl. Mix thoroughly with clean hands until mixture is well-combined.
Scoop 2-tablespoons of meat mixture at a time and roll into balls. Place them in a single layer on a baking sheet. You should end up with 20 large meatballs.
Place the baking sheet of meatballs on to the center-rack of a preheated oven. Bake at 350°F for 15 minutes.
Remove them from the oven and place aside.
Tomato Sauce
In a 2.5 quart stockpot, add tomato sauce, tomato paste, onion soup mix, Worcestershire sauce, light brown sugar, water, and Italian herbs.
Using medium-high heat, bring sauce ingredients to low boil, stirring periodically. Remove from heat once bubbles form.
Final Meal
Reduce the oven temperature to 300°F.
Add the baked meatballs to a 13" x 9" casserole dish. Pour the sauce over the meatballs, and cover the dish with aluminum foil.
Place the casserole dish of meatballs and sauce onto the center-rack of a preheated oven. Bake for 45 minutes at 300°F.
After baking for 45 minutes, remove the foil and increase the oven temperature to 350°F. Bake for an additional 10 minutes uncovered.
Serve meatballs warm over cooked white rice, or with your choice of sides.
Notes
Nutritional values may vary and are meant to be a guide.