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Per serving
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- 1
Mix the meatballs
In a big bowl, stir together the uncooked rice, 1/2 cup water, finely chopped onion, salt, celery salt, pepper and garlic powder. Add the ground beef and mix with your hands until everything's just combined — don't overwork it or the meatballs turn tough.
- 2
Roll them out
Shape the mixture into 1-1/2-inch balls. Heads up: the water makes this mix soft and a little delicate, so if rolling by hand is fussy, a cookie scoop or a rounded tablespoon does the job just fine.
- 3
Brown all over
Heat the canola oil in a large skillet over medium-high. Brown the meatballs on all sides, turning gently so they hold their shape. Drain off any excess grease when they're seared.
- 4
Stir up the sauce
In a bowl, whisk together the tomato sauce, 1 cup water, brown sugar and Worcestershire sauce until smooth. Pour it right over the meatballs in the skillet.
- 5
Cover and simmer
Bring the sauce to a gentle simmer, then reduce the heat, cover, and let it go for a full hour. Keeping the lid on traps the steam so the rice inside plumps up and cooks through — that's what gives them those little spiky quills. Scatter chopped green onion over the top before serving.
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Grandma's Porcupine Meatballs
Created by: HomeCooking
Ingredients
- 1/2 cup long grain rice
- 1/2 cup water
- 1/3 cup onion
- 1 tsp salt
- 1/2 tsp celery salt
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1 lb ground beef
- 2 tbsp canola oil
- 15 oz tomato sauce
- 2 tbsp brown sugar
- 2 tsp Worcestershire sauce
- 2 green onion
Instructions
- Mix the meatballsIn a big bowl, stir together the uncooked rice, 1/2 cup water, finely chopped onion, salt, celery salt, pepper and garlic powder. Add the ground beef and mix with your hands until everything's just combined — don't overwork it or the meatballs turn tough.
- Roll them outShape the mixture into 1-1/2-inch balls. Heads up: the water makes this mix soft and a little delicate, so if rolling by hand is fussy, a cookie scoop or a rounded tablespoon does the job just fine.
- Brown all overHeat the canola oil in a large skillet over medium-high. Brown the meatballs on all sides, turning gently so they hold their shape. Drain off any excess grease when they're seared.
- Stir up the sauceIn a bowl, whisk together the tomato sauce, 1 cup water, brown sugar and Worcestershire sauce until smooth. Pour it right over the meatballs in the skillet.
- Cover and simmerBring the sauce to a gentle simmer, then reduce the heat, cover, and let it go for a full hour. Keeping the lid on traps the steam so the rice inside plumps up and cooks through — that's what gives them those little spiky quills. Scatter chopped green onion over the top before serving.