These little porcupine meatballs are not only adorable, but delicious too! I’ve been making this recipe for months now, and have been wanting to share it with you all for a while. The only problem was, that I was never satisfied with how the pictures were turning out. Well, after attempt #3 I’ve finally just given up and decided these guys just aren’t photogenic and shouldn’t be kept from you any longer. 🙂
I served these meatballs with some whole-grain pasta, which made Arik very happy, but I found it to be a bit of a starch overload since the meatballs themselves are already filled with rice. We also had some steamed veggies on the side. If you all like meatballs as much as we do, you should also check out this recipe, which stuffs them with cheese! Alright, I’m off to repair Arik’s Lantern so it is ready to go for St. Martin’s Day on Sunday. Not sure if this is just a German tradition or not, but if you are celebrating as well, have fun and let’s hope the rain clouds stay far far away!
- 24 oz./700 ml can tomato sauce (no-salt-added)
- 2 cups/500ml water
- 1 tablespoon Worcestershire sauce
- 2 dashes of Tabasco
- ¾ cup/120g brown rice
- 2 tablespoons onion, finely chopped
- ½ teaspoon thyme, dried
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 lb./500g ground beef
- Preheat the oven to 350℉/175℃.
- In a dutch oven, whisk together tomato sauce, water, Worcestershire sauce, and Tabasco.
- In a bowl combine rice, onion, and spices. Add the ground beef and gently combine.
- Using a tablespoon each, make little meatballs (about 26) and place in the sauce.
- Cover and bake, gently stirring once or twice for about 2 hours or until rice is soft.