Name: Porcupine Meatballs
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 22 meatballs
Ingredients: 1 pound ground beef, (I suggest using 80/20); 2 teaspoons Italian seasoning; 1/2 tsp onion powder; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup Minute White Rice, (uncooked); 1/2 of a sweet onion, (finely minced); 3 cloves garlic, (finely minced); 1 large egg; 2 tablespoons olive oil; Fresh parsley for garnish; 2 15 ounce cans of tomato sauce; 1 15 ounce can of diced tomatoes; 1 teaspoon Italian seasoning; 2 bay leaves

Ingredients

22 meatballs

1 pound ground beef, (I suggest using 80/20)
2 teaspoons Italian seasoning
1/2 tsp onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Minute White Rice, (uncooked)
1/2 of a sweet onion, (finely minced)
3 cloves garlic, (finely minced)
1 large egg
2 tablespoons olive oil
Fresh parsley for garnish

For the Sauce:

2 15 ounce cans of tomato sauce
1 15 ounce can of diced tomatoes
1 teaspoon Italian seasoning
2 bay leaves

Method

1
In a large sized bowl combine beef, Italian seasoning, onion powder, garlic powder, paprika, salt, pepper, rice, onion, garlic and egg and mix well. Shape into about 20-22 meatballs {about two tablespoons each} and place on a plate.
2
In a large skillet add the olive oil and heat to medium heat. Add the meatballs and brown for about 5 minutes and then flip and cook for another 5 minutes.
3
Add the meatballs into the slow cooker.
4
In a medium bowl mix together the tomato sauce, diced tomatoes, Italian seasoning and bay leaves and stir well. Pour the sauce over the meatballs in the crockpot making sure the meatballs are covered by the sauce.
5
Cook on low for 4-6 hours or high for 3-4 hours.
6
Serve over pasta with fresh parsley.
7
In a large sized bowl combine beef, Italian seasoning, onion powder, garlic powder, paprika, salt, pepper, rice, onion, garlic and egg and mix well. Shape into about 20-22 meatballs {about two tablespoons each} and place on a plate.
8
In a large skillet add the olive oil and heat to medium heat. Add the meatballs and brown for about 3 minutes and then flip and cook for another 3 minutes.
9
In a medium bowl mix together the tomato sauce, diced tomatoes, Italian seasoning and stir well. Pour the sauce over the meatballs making sure the meatballs are covered by the sauce.
10
Cover the skillet with a lid and bring the pot to a low boil. Once the sauce is boiling turn the heat down to low and let the meatballs simmer for 35-40 minutes. Remove and serve over pasta or rice and garnish with fresh parsley.

Notes

If you find the sauce is become too thin you can add more tomato sauce or broth halfway though the cooking process. Store the leftovers in an airtight container for up to 4 days. To reheat you can microwave the meatballs for about 1 to 2 minutes or until heated through or you heat them in a skillet. To freeze the meatballs you have two options. You can make the meatballs and freeze them uncooked. Place the raw meatballs on a parchment lined cooking sheet and freeze on the baking sheet until solid for about 2 hours. Then transfer the meatballs into a freezer safe container or a large freeze safe ziplock bag for up to 3 months. When you are ready to use them thaw them overnight in the fridge. Then follow the steps to cook them. To freeze the cooked meatballs let cool completely and then freeze in a large ziplock bag or a freezer safe container.