Porcupine Meatballs

Step 1

In a large bowl, combine meatball ingredients. Do not cook the rice before adding it to the meat mixture. Gently stir everything together until well incorporated, but don't overwork ingredients (this can result in tough meatballs).

Step 2

Portion mixture into small, even spheres. I make my meatballs approximately 2 tablespoons in size and typically end up with 17-18 total. You can eyeball it, they don't have to be perfect! If desired, use a measuring spoon, cookie scoop, or kitchen scale to keep them more uniform! Each ball will weigh around 35 grams.

Step 3

Arrange meatballs in a large skillet (be sure to use a skillet that has a lid). You can also use a large soup pot if necessary. Try to keep the meatballs apart, it's okay if they touch slightly.

Step 4

In a separate bowl, combine tomato sauce, tomato paste, heavy cream, Worcestershire sauce, white wine vinegar and garlic powder and chicken broth. Whisk well to combine.

Step 5

Pour sauce over the meatballs, it's okay if they are completely covered by the mixture. The sauce will reduce and get thicker as it cooks! The rice will also absorb a good portion of it.

Step 6

Place skillet on the stovetop on high heat. Cover and bring everything to a boil. Reduce heat and simmer for about 30 minutes, stirring occasionally.

Step 7

***If you want to eat your meatballs with rice (or another grain), I would begin cooking it according to package instructions at this point.

Step 8

After 30 minutes, test one meatball to see if the rice is done. If it's still a bit crunchy, simmer 5 more minutes.

Step 9

Spoon over rice, if desired, and enjoy!