Description

These Porcupine Meatballs are packed with flavor and feature a delightful combination of ground beef, pork, and rice in a savory marinara sauce. Perfect for a cozy dinner at home, they are easy to prepare and sure to satisfy your cravings for comfort food!

Ingredients

Scale

⅓ cup crushed ritz crackers
⅓ cup half and half
½ cup yellow onion, finely minced
3 cloves garlic, minced
¼ cup grated parmesan cheese
1 large egg
½ teaspoon each: dried oregano, basil
1 lb. ground beef, 80% lean
½ lb. ground pork
Salt/Pepper
½ cup uncooked long grain white rice
2 teaspoons olive oil
3 cloves garlic, minced
1 tablespoon tomato paste
¾ cup chicken broth
1 (14.5 oz.) can diced tomatoes, undrained
24 oz. marinara sauce
1 tablespoon brown sugar
2 teaspoons worcestershire sauce
1 teaspoon dijon mustard
1 bay leaf
Freshly chopped parsley
Freshly grated parmesan

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Instructions

Preheat the oven to 350° F. Prepare all ingredients before starting.
In a large bowl, combine crushed Ritz crackers and half and half, stirring until thickened. Add minced onions, garlic, parmesan, egg, oregano, and basil. Mix until well combined.
Season ground pork and beef with salt and pepper, then add to the bowl. Mix gently to avoid tough meatballs.
Incorporate the uncooked rice and combine. Form into 1 ½-inch meatballs and set aside.
In a large oven-safe skillet over medium heat, heat olive oil. Add minced garlic and cook for 1 minute, then add tomato paste and cook for another minute.
Stir in chicken broth, diced tomatoes, marinara sauce, brown sugar, Worcestershire sauce, Dijon mustard, and bay leaf. Bring to a gentle bubble. (Transfer to a casserole dish if using one.)
Carefully add meatballs to the sauce, covering them partially with sauce. Cover to trap heat and transfer to the oven.
Bake for 55 minutes. After baking, remove from the oven, skim off any grease, and top with parsley and parmesan. Serve with garlic bread or no-knead bread.

Notes

For lighter meatballs, use ground turkey instead of beef and pork.
Let leftovers cool completely before storing in the refrigerator for up to 3 days.
These meatballs freeze well; store in an airtight container for up to 3 months.

Nutrition

Serving Size: 1 meatball
Calories: 250
Sugar: 3g
Sodium: 630mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 12g
Cholesterol: 60mg