Easy Baked Porcupine Meatballs
These Easy Baked Porcupine Meatballs are made with ground beef, rice, and simple seasonings, then baked right in a savory tomato sauce. You don't need to brown the meatballs first, which makes this classic comfort-food dinner especially easy to prepare. Serve them over mashed potatoes, rice, or egg noodles with plenty of sauce.
Servings 4 -5 servings
Calories
Equipment
Ingredients
Meatballs:
- 1 lb ground beef
- ½ Tbsp dried minced onion
- 1 large egg
- ¼ cup long grain rice uncooked
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp salt
- ⅛ tsp pepper
- 2-3 Tbsp heavy whipping cream
- 2 Tbsp Italian seasoned bread crumbs
Sauce:
- ½ cup tomato sauce
- 10 ¾ oz can condensed tomato soup
- ¼ cup chicken broth
- ½ Tbsp Italian seasoning
Instructions
- Preheat the oven to 350°F.
- In a large bowl, add the ground beef, dried minced onion, egg, rice, Worcestershire sauce, parsley, garlic powder, salt, pepper, whipping cream, and Italian breadcrumbs. Mix gently until just combined—avoid overmixing. I wear gloves and mix by hand.
- Scoop the mixture into 1-tablespoon-sized meatballs (you should get about 20) and arrange them in an 8 x 8-inch baking dish.
- In the same bowl you mixed the meat in, whisk together the tomato sauce, tomato soup, chicken broth, and Italian seasoning until well combined. Pour the sauce evenly over the meatballs.
- Cover tightly with foil and bake for 1 hour. (ovens vary, check a meatball to ensure the rice is cooked completely, it should not be crunchy. If it is, cover and return to the oven for 10 more minutes.)
- Serve over rice, mashed potatoes, or egg noodles with your favorite veggies on the side.