Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that's a sure crowd-pleaser.




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Whisk tomato sauce, water, Worcestershire sauce and hot sauce in a Dutch oven.

  • Combine rice, onion, thyme, onion powder, garlic powder, salt and pepper in a large bowl. Add beef; gently mix to combine (do not overmix). Using 1 tablespoon each, make about 40 small meatballs. Add to the sauce, making sure all the meatballs are mostly submerged.

  • Cover and bake, gently stirring once or twice, until the rice is tender, 2 to 2 1/4 hours.


Make Ahead Tip: Cover and refrigerate cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.

Nutrition Facts

126 calories; protein 3.8g; carbohydrates 26.7g; dietary fiber 3.7g; sugars 5.6g; fat 1.1g; saturated fat 0.2g; vitamin a iu 587.3IU; vitamin c 11.5mg; folate 17.4mcg; calcium 38.8mg; iron 2mg; magnesium 56.3mg; potassium 471.4mg; sodium 284.6mg; thiamin 0.1mg.

1 starch, 1 vegetable, 3 lean meat