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Baked Porcupine Meatballs in Tomato Sauce

These hearty porcupine meatballs are mixed with seasoned ground beef and rice, simmered in a rich tomato sauce for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 1150
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 lb lean ground beef
  • 1/2 cup cooked white rice
  • 1/4 cup finely diced onion
  • 1/2 tsp garlic powder
  • 2 Tbsp fresh parsley (or 1 Tbsp dried)
  • 1 Tbsp Worcestershire sauce
  • 1 large egg
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Sauce
  • 10.75 oz condensed tomato soup (undiluted)
  • 1 cup vegetable juice (such as V8)
  • 8 oz tomato sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1 Tbsp fresh parsley, for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and set out a 2-quart baking dish.
  2. In a large bowl, combine the ground beef, cooked rice, onion, garlic powder, parsley, Worcestershire sauce, egg, salt, and black pepper. Mix gently until blended without overmixing.
Cooking
  1. Form the mixture into about 20 meatballs and place them evenly in the baking dish.
  2. In a separate bowl, stir together the condensed tomato soup, vegetable juice, tomato sauce, garlic powder, and Italian seasoning.
  3. Pour the sauce over the meatballs, ensuring they are well covered.
  4. Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes, or until the sauce thickens and the meatballs are cooked through.
  5. Sprinkle fresh parsley before serving and spoon over rice or mashed potatoes.

Notes

Store leftovers in an airtight container for up to 4 days. To freeze, place shaped meatballs on a parchment-lined baking sheet, freeze until firm, then store in a freezer bag for up to 3 months. Reheat gently on the stovetop or microwave.