Embark on a culinary journey with the legendary Porcupine Meatballs, a delightful fusion of beef and rice, slow-cooked in a rich tomato sauce. Despite its quirky name, this dish stands out as a testament to timeless culinary traditions that resonate with taste buds worldwide. Simple, yet packed with flavor, these meatballs are bound to become a family favorite.
Ingredients:
- Cooking spray
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley leaves, finely chopped (extra for garnish)
- 1 pound lean ground beef
- 1/2 cup uncooked long-grain white rice (basmati recommended)
- 1/2 cup water
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 (28-ounce) can tomato sauce
- 2 teaspoons Worcestershire sauce
Directions:
Oven Preparations: Preheat your oven to 350°F (175°C) and position a rack in the middle. Lightly spray a 9×13-inch or 3-quart baking dish with cooking spray for non-stick purposes.
Mixing Ingredients: In a large mixing bowl, combine the finely chopped onion, minced garlic, chopped parsley, ground beef, white rice, water, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Blend gently until the ingredients are well incorporated.
Shaping the Meatballs: Using damp hands, mold the mixture into 1 1/2-inch meatballs, approximately 2 tablespoons each. You should yield around 18 meatballs. Place them in the baking dish, ensuring they are in close proximity.
Adding the Sauce: Pour the tomato sauce and Worcestershire sauce over the meatballs, ensuring an even coat. Sprinkle the remaining kosher salt and black pepper on top.
Baking: Cover the baking dish tightly with aluminum foil and bake for 35 minutes. After this, uncover the dish and bake for an additional 15 to 20 minutes until the meatballs have a light brown hue.
Garnishing: Before serving, adorn the meatballs with freshly chopped parsley leaves for an aesthetic touch.
Conclusion:
Porcupine Meatballs, with their unique combination of beef and rice, offer a hearty meal that’s both nostalgic and modern. The rice, as it cooks, protrudes slightly, giving the meatballs their signature “porcupine” look. Whether you’re serving them over mashed potatoes, rice, or pasta, they promise a delightful dining experience.
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