Instant Pot Porcupine Meatballs With Rice Melanie Cooks from www.melaniecooks.com
Description
Porcupine meatballs are a delicious and comforting dish that is perfect for any family dinner. The meatballs are made with ground beef, rice, and a variety of spices, giving them a unique and flavorful taste. The rice helps to give the meatballs a porcupine-like texture, hence the name. These meatballs are perfect for serving over a bed of rice, making for a hearty and filling meal that everyone will love.
Prep Time
The prep time for porcupine meatballs with rice is approximately 20 minutes.
Cook Time
The cook time for porcupine meatballs with rice is approximately 45 minutes.
Ingredients
For the meatballs: - 1 pound ground beef - 1/2 cup uncooked long-grain white rice - 1/4 cup finely chopped onion - 1/4 cup milk - 1 egg - 1 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon garlic powder - 1/4 teaspoon paprika For the sauce: - 1 can (14.5 ounces) diced tomatoes, undrained - 1 can (8 ounces) tomato sauce - 1 cup water - 1 tablespoon Worcestershire sauce - 1 teaspoon sugar - 1/2 teaspoon salt - 1/4 teaspoon black pepper
Equipment
- Large mixing bowl - Measuring cups and spoons - Baking dish - Large skillet - Wooden spoon or spatula
Method
1. Preheat the oven to 350°F. 2. In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, milk, egg, salt, black pepper, garlic powder, and paprika. Mix well. 3. Shape the meat mixture into 1 1/2-inch balls and place them in a greased 9x13-inch baking dish. 4. In a large skillet, combine the diced tomatoes, tomato sauce, water, Worcestershire sauce, sugar, salt, and black pepper. Bring the mixture to a boil over medium-high heat. 5. Pour the sauce over the meatballs in the baking dish. 6. Cover the dish with foil and bake for 45 minutes. 7. Remove the foil and bake for an additional 10-15 minutes, or until the meatballs are fully cooked and the rice is tender. 8. Serve the meatballs and sauce over a bed of rice.
Notes
- You can use any type of ground meat you prefer, such as turkey or chicken. - If you don't like onions, you can leave them out or substitute them with a different vegetable, such as bell peppers or mushrooms. - For a spicier version of this dish, add some red pepper flakes or cayenne pepper to the meat mixture or the sauce. - Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Q: Can I make porcupine meatballs with brown rice? A: Yes, you can use brown rice instead of white rice. Just be aware that the cooking time may be longer. Q: Can I make this dish in a slow cooker? A: Yes, you can make porcupine meatballs in a slow cooker. Follow the same steps for making the meatballs and sauce, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Q: Can I freeze porcupine meatballs? A: Yes, you can freeze porcupine meatballs. Allow them to cool completely, then transfer them to an airtight container or freezer bag and freeze for up to 3 months.
Recipe Tips
- Make sure to fully mix the meatball ingredients together to ensure the rice is evenly distributed throughout. - If you don't have Worcestershire sauce, you can substitute soy sauce or steak sauce. - For a thicker sauce, mix a tablespoon of cornstarch with a tablespoon of cold water and add it to the sauce before baking.
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