Porcupine Meatballs
Porcupine Meatballs are pretty much the inside of a stuffed cabbage roll (golumpki). They are easy to make and very satisfying. Plus, with a fun name it’s sure to get your kids to try them, too. 😉
Porcupine Meatballs
These porcupine meatballs taste great over rice or on their own as a party appetizer. Meatballs are a great meal to make ahead and freeze. Make sure they’re cooled completely and then wrap and seal tightly with either foil, plastic wrap or plastic freezer bags. T
Ingredients
- 2-2.5 lbs lean ground beef (85/15)
- 2/3 cup long grain rice
- 2 large eggs (beaten)
- 1/4 cup finely chopped onion, or 1 tsp onion powder
- 2 tsp minced garlic, or 1/2 teaspoon garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1-2 tbsp olive oil
- 10 oz can tomato soup
- 1/2 tbsp Worcestershire sauce
- 1 cup water
Instructions
- Combine the meat, rice, egg, onion, garlic, salt and black pepper in a bowl. Stir just until combined, do not over mix.
- Use a medium cookie scoop or spoon to scoop the meat. Then form into balls.
- Heat olive oil in a large skillet over medium-heat. Lightly brown the meatballs, cooking about 2 minutes per side.
- Whisk tomato soup, water, Worcestershire sauce in a bowl. Then pour over meatballs. Bring to a simmer and then cover with a lid. Reduce heat to medium-low and cook for 35-45 minutes, or until rice is tender.
