Baked Porcupine Meatballs
Level up your meatballs with this easy porcupine meatball recipe. They're juicy, cheesy, and perfect for ketchup fans!
Equipment
- Large mixing bowl for combining ingredients
- Sheet pan or baking dish
- Aluminum foil or parchment paper
- Mixing spoon for combining meatball mixture
- Measuring cups and spoons
- Meatball scoop or spoon for shaping
- Spatula for turning meatballs if browning
Ingredients
- 1 pound ground beef 85% lean
- 1/2 cup cooked white rice
- 1/2 onion minced
- 2 cloves garlic minced
- 1 egg lightly beaten
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups tomato sauce or marinara divided
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13 baking dish.
- In a large bowl, combine ground beef, rice, onion, garlic, egg and seasonings until well mixed. Form into 1-inch meatballs, making sure the rice coats are exterior.
- Heat a large skillet over medium high heat. Add meatballs in batches if desired and brown on all sides, about 2-3 minutes per batch.
- Spread 1 cup of tomato sauce in the prepared baking dish. Nestle browned meatballs into sauce.
- Cover the dish tightly with foil. Bake for 30 minutes. Remove foil and continue baking for 10 more minutes.
- Sprinkle parmesan over meatballs. Serve immediately with remaining tomato sauce for dipping. Enjoy!