Name: Porcupine Meatballs
Prep time: 30 min
Total time: 1 h 30 min
Yield: 4 - 6 serving(s)
Ingredients: 1 tbsp. olive oil; 1/2 yellow onion, chopped; 2 garlic cloves, finely chopped; 2 tsp. kosher salt; 1/2 c. long-grain white rice; 1/3 c. flat-leaf parsley, chopped, plus more for serving (optional); 1/2 tsp. celery salt; 1 large egg; 1 tsp. ground black pepper; 1 lb. ground beef (80/20); 1 (28-ounce) can crushed tomatoes; 1 c. low-sodium chicken broth; 1 tbsp. Worcestershire sauce; 1 tbsp. packed light brown sugar; Mashed potatoes, for serving

Step 1In a braiser or a large high-sided skillet with a lid, heat the oil over medium heat. Add the onion, then the garlic and ½ teaspoon of the salt and cook, stirring frequently, until softened and lightly golden, 3 to 5 minutes. Remove to a large bowl and allow to cool for 10 minutes. Reserve the braiser with the drippings.

Step 2To the onion mixture, add the rice, parsley, celery salt, egg, 1 teaspoon of the salt, ½ teaspoon of the pepper, and ⅓ cup water. Add the beef and gently mix until well combined. Form the mixture into 24 golfball-size balls (about 1 ½ inches or 1 ½ tablespoons each) and place in the braiser.

Step 3In a large bowl, mix together the crushed tomatoes, chicken broth, Worcestershire sauce, brown sugar, and the remaining ½ teaspoon salt and ½ teaspoon pepper. Pour the mixture over the meatballs.

Step 4Heat the meatballs over medium heat until boiling. Cover, reduce the heat to medium-low, and simmer until the rice is tender and pokes out of the meatballs (like a porcupine!), about 40 minutes.

Step 5Allow the meatballs to cool for 5 minutes before sprinkling with more parsley and serving with mashed potatoes.

Porcupine Meatballs

Ingredients

Directions

Beef