1-Getting porcupine meatballs just right starts with simple steps that anyone can follow, turning this easy recipe into a comforting family meal. First, gather all your ingredients and prep them by finely chopping the onion, mincing the garlic, and rinsing the rice in cool water to remove excess starch. This preparation helps everything mix smoothly and cook evenly.

2-Next, in a large bowl, combine 1 pound lean ground beef, the rinsed 1/2 cup uncooked long grain white rice, 1/2 finely diced yellow onion, 2 minced garlic cloves, 1 large egg, and the seasoning mixture of 2 teaspoons Italian seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 1/2 teaspoons salt, and 1/4 teaspoon freshly cracked black pepper. Mix gently with your hands until evenly combined, being careful not to overmix this keeps the meatballs tender. For vegan substitutions, use plant-based crumbles here to maintain the texture.

3-Forming and Cooking the Meatballs Shape the mixture into 24 meatballs, using about 2 tablespoons of mixture for each, and place them in a large pot or Dutch oven. They can touch or stack slightly, as they’ll shrink a bit while cooking. In a separate bowl, mix together 1 (15-ounce) can tomato sauce, 1 (15-ounce) can crushed tomatoes with their juices, 1 tablespoon Worcestershire sauce, 1 tablespoon sugar, 1/4 teaspoon freshly cracked black pepper, 1/4 teaspoon garlic powder, and 1/2 cup water to create the sauce.

4-Pour the sauce over the meatballs in the pot, cover, and bring to a low boil over medium heat. Then, reduce the heat to medium-low and simmer for 35-40 minutes until the meatballs are fully cooked and the rice is tender. For an oven method, you could bake at 350°F, but simmering works best for moisture. Finally, serve the meatballs over rice or mashed potatoes and garnish with 2 tablespoons chopped parsley for a fresh touch.