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My review
Porcupine Meatballs in Tomato Sauce
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Publicsafetydan
"My dad created this recipe in college. And has been a family favorite ever since! For added flavor, add seasoning salt to beef, or use bison."
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Ingredients
45 m servings 246Original recipe yields 6 servings (6 meatballs)
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- US
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Directions
{{model.addEditText}} Print- Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
- Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
- Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.
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Footnotes
- Editor's Note:
- Sodium content varies across brands of tomato sauce, so if you use a no-salt-added sauce, you may want to add salt to the meatballs. Add 3/4 teaspoon salt to the ground beef in step 1.
Nutrition Facts
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Reviews
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9/17/2014
The end result in my house as it was delish. I found that you need to use good judgment on the size of the onion. Use too much chopped onion results in a not so formed or held together meatball....
10/21/2014
Updated review: I've made these meatballs several more times (with the pineapple sauce still) and so far, my favorite version is with 2 tsp salt and a few shakes of worcestire mixed in the meat ...
11/29/2016
My mom always made this for us... they're even better the next day with a little squirt of ketchup lol. I'm glad I'm not the only one who loves this simple, yummy meatball.
7/1/2019
This is a long time favorite for several generations. Chief differences are long grain rice instead of instant and tomato soup instead of sauce.