Porcupine Meatballs Tomato Sauce (Rice Meatballs) is a long standing recipe that creates a simple, hearty meal that can feed you or your family.This recipe can be tweaked by using fresh herbs and spices. It can be prepared in the oven or a crock pot, depending on your schedule. I love to start this recipe mid afternoon so it will be hot and ready by dinner time. It’s also easy enough that you can let your kids help. They’ll love combining the ingredients and forming the Porcupine Meatballs aka Rice Meatballs.
PREP: 10 MINUTES * CROCKPOT: 3-4 HOURS (on high) * BAKE 55-60 minutes
- 1 pound ground turkey meat or beef
- 1 cup cooked white rice
- 1 egg
- 1 teaspoon season salt ( I use Everglade’s Seasoning)
- 1 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 (15 ounce) can tomato sauce
- Cooking Spray
- Combine meat with cooked rice, onion powder, garlic powder, salt and pepper (I use Everglade’s Seasoning or Seasoning Salt instead of salt and pepper). Roll the meat and rice mixture into 10-12 meatballs (the amount may vary depending on the size of the meatballs)
- Spray the crock pot with cooking spray
- Pour half the tomato sauce into the crock pot
- Place the formed meatballs into the crock pot and pour the remaining tomato sauce over the meatballs
- Place the lid and cook for 3-4 hours, in the crock pot, depending on the size and amount of meatballs
- *Meatballs can be cooked in the oven on 350 degrees. Place meatballs in oven safe pans, cover with foil. Bake for 55-60 minutes.
Serve Porcupine Meatballs in Tomato Sauce (Rice Meatballs) with sauteed green beans and garlic bread. This has become a household favorite. A quick, simple meal that is budget friendly, good for the entire family.
Ssssh…Here are some of my secrets:
Season the tomato sauce with a little of the Italian seasoning and Everglades seasoning prior to adding the meatballs. Try not to disturb the meatballs while cooking, you don’t want them to fall apart. The tomato sauce will absorb into the meatballs so keep an eye on the crock toward the end to make sure they don’t overcook. Sometimes I use fresh ingredients, herbs, onions, garlic…if I have them on hand.