Porcupine Meatballs

A nostalgic meatballs recipe that many people might remember. It was popular in the Great Depression and World War II. It was an easy recipe that was a good way to stretch ingredients in a time when people needed affordable recipes. Ground beef is mixed with minced garlic and onion, spices and white rice and cooked in a tomato sauce. These pair nicely with pasta or over rice.

Ingredients:

• 1 pound ground beef, I suggest using 80/20  
• 2 teaspoons Italian seasoning  
• 1/2 tsp onion powder  
• 1 teaspoon garlic powder  
• 1/2 teaspoon paprika  
• 1 teaspoon salt  
• 1/4 teaspoon black pepper  
• 1/2 cup Minute White Rice, uncooked  
• 1/2 of a sweet onion, finely minced  
• 3 cloves garlic, finely minced  
• 1 large egg  
• 2 tablespoons olive oil  
• Fresh parsley for garnish  

• 2 15-ounce cans of tomato sauce  
• 1 15-ounce can of diced tomatoes  
• 1 teaspoon Italian seasoning  
• 2 bay leaves

Cooking:

1. In a large-sized bowl combine beef, Italian seasoning, onion powder, garlic powder, paprika, salt, pepper, rice, onion, garlic and egg and mix well. Shape into about 20-22 meatballs {about two tablespoons each} and place on a plate.  
2. In a large skillet add the olive oil and heat to medium heat. Add the meatballs and brown for about 5 minutes and then flip and cook for another 5 minutes.  
3. Add the meatballs into the slow cooker.  
4. In a medium bowl mix together the tomato sauce, diced tomatoes, Italian seasoning and bay leaves and stir well. Pour the sauce over the meatballs in the crockpot making sure the meatballs are covered by the sauce.  
5. Cook on low for 4-6 hours or high for 3-4 hours.  
6. Serve over pasta with fresh parsley.  

1.  In a large sized bowl combine beef, Italian seasoning, onion powder, garlic powder, paprika, salt, pepper, rice, onion, garlic and egg and mix well. Shape into about 20-22 meatballs {about two tablespoons each} and place on a plate.  
2. In a large skillet add the olive oil and heat to medium heat. Add the meatballs and brown for about 3 minutes and then flip and cook for another 3 minutes.  
3. In a medium bowl mix together the tomato sauce, diced tomatoes, Italian seasoning and stir well. Pour the sauce over the meatballs making sure the meatballs are covered by the sauce.  
4. Cover the skillet with a lid and bring the pot to a low boil. Once the sauce is boiling turn the heat down to low and let the meatballs simmer for 35-40 minutes. Remove and serve over pasta or rice and garnish with fresh parsley.

Notes:

• If you find the sauce is become too thin you can add more tomato sauce or broth halfway though the cooking process.   
• Store the leftovers in an airtight container for up to 4 days. To reheat you can microwave the meatballs for about 1 to 2 minutes or until heated through or you heat them in a skillet.   
• To freeze the meatballs you have two options. You can make the meatballs and freeze them uncooked. Place the raw meatballs on a parchment lined cooking sheet and freeze on the baking sheet until solid for about 2 hours. Then transfer the meatballs into a freezer safe container or a large freeze safe ziplock bag for up to 3 months. When you are ready to use them thaw them overnight in the fridge. Then follow the steps to cook them.  
• To freeze the cooked meatballs let cool completely and then freeze in a large ziplock bag or a freezer safe container. 

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.