Saucy Porcupine Meatballs

Saucy Porcupine Meatballs

These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.

From EatingWell: March/April 2012
Yield: 6 servings
Active Time: 30 minutes
Total Time: 2 3/4 hours

Ingredients

  1. 1 28-ounce can no-salt-added tomato sauce
  2. 2 cups water
  3. 1 tablespoon Worcestershire sauce
  4. 2 teaspoons hot sauce
  5. 3/4 cup long-grain brown rice
  6. 1/4 cup finely chopped onion
  7. 1 teaspoon dried thyme
  8. 1 teaspoon onion powder
  9. 1/2 teaspoon garlic powder
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon freshly ground pepper
  12. 1 1/2 pounds lean (90% or leaner) ground beef

Preparation

  1. Preheat oven to 350°F.
  2. Whisk tomato sauce, water, Worcestershire sauce and hot sauce in a Dutch oven.
  3. Combine rice, onion, thyme, onion powder, garlic powder, salt and pepper in a large bowl. Add beef; gently mix to combine (do not overmix). Using 1 tablespoon each, make about 40 small meatballs. Add to the sauce, making sure all the meatballs are mostly submerged.
  4. Cover and bake, gently stirring once or twice, until the rice is tender, 2 to 2 1/4 hours.

Nutrition

Nutrition Per Serving: 322 calories; 10 g fat (4 g sat, 4 g mono); 69 mg cholesterol; 31 g carbohydrates; 25 g protein; 4 g fiber; 334 mg sodium; 811 mg potassium.

Nutrition Bonus: Zinc (42% daily value), Vitamin C (33% dv), Iron & Potassium (23% dv), Magnesium (20% dv)

2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 lean meat