Creamy Porcupine Meatballs Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, cooked rice, onion, garlic, breadcrumbs, egg, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into meatballs, about 1 inch in diameter.
• STEP 3.Heat oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides.
• STEP 4.In a separate saucepan, combine tomato sauce, beef broth, Worcestershire sauce, and seasonings. Bring to a simmer.
• STEP 5.Add the meatballs to the saucepan and simmer for 20-25 minutes, or until the meatballs are cooked through.
• STEP 6.In a small bowl, whisk together flour and water to make a slurry. Stir the slurry into the sauce to thicken.
• STEP 7.Remove from heat and stir in sour cream until well combined.
• STEP 8.Serve the creamy porcupine meatballs over mashed potatoes or with a side of crusty bread. Enjoy!

Cooking Tips

• Make sure to cook the rice before adding it to the meatball mixture.
• To make the meatballs easier to shape, wet your hands with water before rolling the mixture into balls.
• If the sauce is too thick, add a little more beef broth or water to thin it out.

Storage and Serving

• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the meatballs in a skillet or in the microwave until heated through.
• Serve the meatballs with a fresh salad or steamed vegetables for a complete meal.