Porcupine Meatballs

4 standard portions

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Ingredients

• 1 pound lean ground beef (85/15)
• ½ small yellow onion (finely diced)
• ½ cup rice (long-grain)
• 1 large egg (lightly beaten)
• 2 cloves garlic (minced)
• ¾ teaspoon kosher salt
• ¼ teaspoon celery salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil (for sauteeing, or avocado oil)
• 1 15-ounce can tomato sauce
• 1 cup chicken stock
• 2 teaspoons Worcestershire sauce
• 1 teaspoon light brown sugar
• 1 teaspoon kosher salt
• ¼ teaspoon garlic powder

Method

1. To make the meatballs, combine ground beef with onion, uncooked rice, egg, garlic, kosher salt, celery salt, and pepper in a large bowl. It’s best to use your hands (I like to use gloves), but you can also use a spatula if you like. Mix everything together until just combined, but do not overmix.
2. Use a medium cookie scoop and scoop meatballs that are about 1 ½ tablespoons onto a plate. If desired, roll each between the palms of your hands into round balls.
3. Heat oil in a large 12-inch skillet. When hot, add the meatballs and fry until browned on both sides (about 3-4 minutes).
4. To the skillet, add tomato sauce, chicken stock, Worcestershire sauce, brown sugar, salt and garlic powder.
5. With a spatula stir the sauce and meatballs, to combine the sauce ingredients. Bring to a simmer over medium heat, cover with a lid and allow to cook over low-medium heat for 30-35 minutes or until the meatballs and the rice are cooked through.
6. Remove from heat, and serve over rice, mashed potatoes or pasta and a side of veg such as broccoli, peas, or green beans.