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Barbecue Porcupine Meatballs

Barbecue Porcupine Meatballs prepared dish

Tender beef meatballs are mixed with rice so the grains poke through as they simmer, giving this classic family dinner its porcupine-style texture. A tangy tomato barbecue sauce cooks down around the meatballs until glossy and rich, perfect for serving with mashed potatoes or a crisp green salad.

This recipe is american style, dinner, scaled for 6 servings, with 20 min prep and 45 min cook.

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves: 6

Quick cooking notes

  • Core ingredients include water, yellow onion, fresh parsley, black pepper.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.5 cup water
  • 0.75 cup yellow onion (finely diced)
  • 2 tbsp fresh parsley (chopped)
  • 0.5 tsp black pepper (freshly ground)
  • 1.5 lb lean ground beef
  • 0.5 cup ketchup
  • 1 tbsp olive oil
  • 1 tsp kosher salt (divided)
  • 2 tbsp apple cider vinegar
  • 2 cups tomato sauce
  • 2 tbsp brown sugar (packed)
  • 0.5 cup long-grain white rice (uncooked)
  • 1 tbsp worcestershire sauce
  • 1 tsp smoked paprika
  • 1 large large egg (lightly beaten)
  • 1 tsp garlic powder
  • 1 tbsp dijon mustard

Instructions

  1. Clear a clean work area and keep the raw ground beef separate from ready-to-eat ingredients; wash your hands, cutting board, and any utensils with hot soapy water after they touch raw meat.
  2. In a large mixing bowl, combine 1.5 lb lean ground beef, 0.5 cup uncooked long-grain white rice, 0.75 cup finely diced yellow onion, 1 lightly beaten large egg, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp kosher salt, and 0.5 tsp black pepper with clean hands or a sturdy spoon for about 1 minute, just until evenly mixed without compacting the meat.
  3. Shape the mixture into 18 meatballs, each about 2 tbsp or 1 1/2 inches wide, and place them on a rimmed baking sheet; if the mixture feels sticky, lightly dampen your hands with cold water as you roll.
  4. In a 12-inch deep skillet or wide Dutch oven, heat 1 tbsp olive oil over medium-high heat until shimmering, about 1 minute.
  5. Add the meatballs in a single layer with a little space between them and brown them over medium-high heat for 6-8 minutes, turning gently with tongs every 2 minutes, until at least two sides are well browned; work in batches if the pan is crowded.
  6. Transfer the browned meatballs to a clean plate and reduce the burner to medium; leave about 1 tbsp of drippings in the skillet and discard any excess fat if necessary.
  7. In the same 12-inch skillet, whisk together 2 cups tomato sauce, 0.5 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp packed brown sugar, 1 tbsp Dijon mustard, 0.5 cup water, and the remaining 0.5 tsp kosher salt over medium heat for 2-3 minutes, scraping the browned bits from the bottom, until the sauce is smooth and just beginning to bubble.
  8. Return the meatballs and any juices from the plate to the skillet, spoon the sauce over the tops, and bring the sauce to a gentle simmer over medium heat, about 2 minutes.
  9. Cover the skillet, reduce the heat to low, and simmer gently for 30-35 minutes, turning the meatballs once halfway through, until the rice grains are tender and visibly poking from the meatballs and the sauce has thickened slightly.
  10. Insert an instant-read thermometer into the center of the largest meatball; the meatballs are safe when they register 160°F (71°C) for ground beef and no pink remains in the center.
  11. Remove the skillet from the heat and let the meatballs rest, covered, for 5 minutes so the rice finishes absorbing moisture and the sauce settles.
  12. Spoon the barbecue sauce over the meatballs, sprinkle with 2 tbsp chopped fresh parsley, and serve hot from the skillet.

Nutrition (per serving)

  • Calories: 404
  • Protein: 28 g
  • Fat: 20 g
  • Carbohydrates: 29 g
  • Fiber: 2 g
  • Sugar: 13 g
  • Sodium: 909 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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