Easy Porcupine Meatballs
This is the perfect gluten-free alternative to regular meatballs!
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Servings: 4
Calories: 294kcal
Ingredients
For the meatballs:
- 1 lb lean ground beef
- ½ cup cooked white rice
- ¼ cup onion, minced
- 1 garlic clove, minced
- 2 tbsp parsley, freshly chopped and more for garnish
- 2 tbsp Worcestershire sauce (gluten-free if needed)
- 1 egg lightly beaten
- Salt and pepper to taste
For the sauce:
- 1-10 oz can condensed tomato soup
- 1 cup V8 juice
- 1 cup crushed tomatoes
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- To make the meatballs, combine the ground beef, cooked rice, minced onion and garlic, fresh parsley, Worcestershire sauce, egg, salt, and pepper in a large bowl using your hands. Do not overwork the meat mixture.
- Divide the mixture into 1-inch balls and place them in a baking dish. Preheat the oven to 350 F.
- To make the sauce, mix the tomato soup, V8 juice, crushed tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large bowl until fully combined.
- Pour the sauce over the meatballs and bake, uncovered, for about an hour or until the meatballs are fully cooked.
Notes
- Do not overwork the meat. If you overwork the meat, the fat in the meat will separate and the meatballs will be tough instead of tender.
- If you are using day-old rice, make sure it is at room temperature.
- Remember to season the meatballs as well as the sauce with salt and pepper.
Nutrition
Calories: 294kcal | Carbohydrates: 27g | Protein: 28g | Fat: 7g