Ingredients
Scale
- 1 pound lean ground beef
- ½ cup uncooked long grain white rice
- ½ cup water
- ⅓ cup chopped onion
- 1 teaspoon kosher salt
- ½ teaspoon celery salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 1 tablespoon canola oil
- 1 (15 ounce) can tomato sauce
- 1 cup low sodium chicken stock, or more as needed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon granulated sugar
Instructions
- Gather all ingredients.
- Mix ground beef, rice, water, onion, salt, celery salt, garlic powder, and black pepper in a bowl until combined. Roll into 12 meatballs.
- Heat oil in a large skillet over medium-high heat. Cook meatballs until well browned, about 8 minutes, turning once. Drain excess grease.
- Pour tomato sauce, chicken stock, Worcestershire sauce, and sugar into the skillet. Reduce heat to medium-low.
- Cover and simmer for about 45 minutes, until meatballs are cooked through and rice is tender. Add more stock if the sauce becomes too dry.
Notes
- Serve with mashed potatoes, buttered noodles, or a green vegetable.
- The name ‘porcupine’ comes from the rice grains sticking out of the meatballs after cooking.
- Do not overmix the meatball ingredients to keep them tender.
- Ensure the skillet is hot before adding meatballs for a good sear.
- Prep Time: 15 minutes
- Cook Time: 53 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 3 meatballs
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg