Porcupine Meatballs Recipe

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Porcupine meatballs are a tasty and fun twist on regular meatballs. They get their name from the rice that sticks out of them like little spikes. These meatballs are easy to make and only take about 20 minutes to prep.

You’ll love how the rice soaks up all the yummy flavors as the meatballs cook in a sweet and tangy tomato sauce. This recipe makes enough for 4 people and takes about an hour to cook. It’s perfect for a cozy family dinner. Serve the meatballs with pasta for a filling meal that everyone will enjoy.

Exact Ingredients List

Here’s what you’ll need to make these tasty porcupine meatballs:

• 1/2 cup uncooked long-grain rice
• 1 1/2 cups water (divided)
• 1/3 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 pound ground beef
• 2 tablespoons canola oil
• 1 can (15 ounces) tomato sauce
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce

These simple ingredients come together to create a hearty and flavorful meal. The rice and beef form the base of your meatballs, while the spices add depth to the flavor.

The sauce brings everything together with a sweet and tangy taste. You’ll love how these everyday items transform into a special dish your family will ask for again and again.

Remember to have all your ingredients ready before you start cooking. This will make the process smoother and more fun!

Instructions

Mix rice, 1/2 cup water, onion, and spices in a big bowl. Add ground beef and mix well with your hands. This gets all the flavors into the meat.

Roll the meat into balls about 1 1/2 inches wide. You should get about 16-20 meatballs.

Heat oil in a big pan. Cook the meatballs until they’re brown all over. This takes about 5-7 minutes. Take out the meatballs and drain the extra fat.

In a new bowl, mix tomato sauce, 1 cup water, brown sugar, and Worcestershire sauce. Pour this over the meatballs in the pan.

Turn the heat down low. Put a lid on the pan and let it cook for 1 hour. The sauce will get thick and yummy.

Check the meatballs every 15 minutes. Give them a gentle stir so they cook evenly.

After an hour, your porcupine meatballs are ready! Serve them hot with pasta or rice. The sauce is great for dipping bread too.

Remember to let them cool a bit before eating. They’ll be very hot inside!

Possible Substitutes List

You can easily switch up this porcupine meatballs recipe with a few simple swaps. Here are some options:

• Ground meat: Try ground turkey or chicken instead of beef
• Rice: Use brown rice or quinoa for a healthier twist
• Onion: Swap for shallots or green onions
• Tomato sauce: Crushed tomatoes work well too
• Brown sugar: Honey or maple syrup can add sweetness
• Worcestershire sauce: Soy sauce or balsamic vinegar are good alternatives

For a veggie version, you can use plant-based ground meat. Lentils or chopped mushrooms also make tasty meat-free options.

Don’t have celery salt? Mix equal parts celery seeds and salt. No garlic powder? Use fresh minced garlic instead.

Feel free to add your favorite herbs like parsley or basil for extra flavor. You can also toss in some veggies like grated carrots or zucchini to boost nutrition.

Remember, these swaps might change the taste and texture a bit. But they’ll still give you yummy meatballs your family will love!

How To Make It Diabetes-Friendly

You can make these porcupine meatballs more diabetes-friendly with a few simple swaps. Start by using brown rice instead of white rice. Brown rice has more fiber and a lower glycemic index.

Replace the ground beef with lean ground turkey. This cuts down on saturated fat and calories. You can also mix in some finely chopped vegetables like zucchini or bell peppers to add volume and nutrients.

Skip the brown sugar in the sauce. Instead, use a small amount of stevia or monk fruit sweetener if you want a touch of sweetness. You can also add extra spices like oregano or basil for more flavor without sugar.

Try these ingredient swaps:

• Brown rice instead of white rice
• Lean ground turkey instead of beef
• Stevia instead of brown sugar
• Extra veggies like zucchini or peppers

For the cooking oil, use olive oil instead of canola oil. It’s heart-healthy and better for managing blood sugar. You can also bake the meatballs instead of frying them to reduce oil use.

Serve your diabetes-friendly porcupine meatballs with a side of roasted non-starchy vegetables like broccoli or green beans. This adds fiber and nutrients without many carbs.

Remember to watch your portion sizes. Stick to 2-3 meatballs per serving to keep carbs and calories in check. With these changes, you can enjoy a tasty meal that’s better for blood sugar control.

Tips, Tricks & Storing

To make the best porcupine meatballs, use a light touch when mixing and shaping. This keeps them tender. For extra flavor, try adding 1/4 cup grated Parmesan cheese to the meat mixture.

You can make the meatballs ahead of time. Form them and store in the fridge for up to a day before cooking. This is great for busy weeknights!

Got leftovers? Lucky you! Store them in an airtight container in the fridge. They’ll stay good for 3-4 days. To reheat, place in a covered dish and warm in the oven at 350°F for about 20 minutes.

Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. When ready to use, thaw in the fridge overnight and cook as usual.

For a healthier twist, swap ground beef for ground turkey. You might need to add a bit more oil when cooking to keep them moist.

Try serving your porcupine meatballs over mashed potatoes or rice. The sauce is perfect for soaking up with crusty bread too!