My husband is a huge meatloaf and meatball fan. On occasion though, he’ll admit that the real reason he loves meatloaf is because it is the perfect vehicle for ketchup. Surprisingly, the kids all feel the same way too now. Our son sometimes even forgoes the “vehicle” all together and eats his ketchup with his fingers.
Since I am such a nice wife and mom, I decided we needed to mix up our ketchup-vehicle routine a little bit. I’ve wanted to try making porcupine meatballs for a long time. I love the fact that they’re almost a complete meal in and of themselves. Just add a veggie on the side and dinner’s done. (I suppose a cupful of ketchup could pass as a vegetable in a pinch too, right?)
- 1/2 lb. ground beef
- 3 c. fully cooked rice (I used brown rice.)
- 1 c. shredded cheddar cheese
- 1 t. Italian seasoning
- 1/2 t. each – salt, garlic powder, pepper
1. Put all ingredients in a large bowl and combine. Press into large balls and bake at 350 degrees for 35-40 minutes (more or less depending on the size of the meatballs), until beef is fully cooked.
(Before baking. I made these in the morning and kept them in the fridge all day.)
These were so good! They honestly do taste great on their own if you’re not a fan of food smothered in ketchup, which I’m not. I think this recipe could prove to be very versatile and I’m looking forward to playing around with it more. Plus, the meatballs will freeze perfectly either before or after baking, just like regular meatballs.
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