Porcupine Meaballs

First things first…these delicious meatballs contain zero percent porcupine. Instead, they are great Montana beef with basmati rice braised in a tomato sauce finished in the oven. This one-pot meal is fantastic if you have a busy schedule (and who doesn’t)?

Porcupine Meatballs are similar to a classic meatball recipe, only with rice added to the meat mixture before cooking. When the rice sticks out, these meatballs resemble a little ‘porcupine’. The rice gives these meatballs an entertaining soft texture and appearance.

INGREDIENTS:
• 1 1/2 lb. ground beef
• 3/4 cup basmati rice, uncooked
• 1/2 cup whole milk
• 1/2 yellow onion, finely chopped
• 2 TBSP tarragon, fresh
• 2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• Cayenne pepper, to taste
• 2 TBSP extra-virgin olive oil
• 1 (28-oz.) can tomatoes puree
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS:
1. Preheat oven to 350°F.
2. In a large bowl, combine ground beef, rice, milk, onion, tarragon, 1 teaspoon Worcestershire, garlic powder, cayenne pepper, and kosher salt.
3. Shape beef mixture into 1½” meatballs.
4. In a heavy-bottomed skillet over medium heat, heat the olive oil. Add meatballs in a single layer and cook until golden, turning occasionally, about 10 minutes. Remove meatballs to a plate.
5. In a 9”-x13” baking dish, whisk together pureed tomatoes and remaining teaspoon Worcestershire. Season with salt and pepper. Add meatballs to the baking dish and cover with foil.
6. Bake until rice is tender, (roughly 40 minutes). Remove foil and bake until sauce is thickened and meatballs are cooked through (another 15 minutes).
7. Serve over egg noodles or as is.

Видео Porcupine Meaballs канала The Taste of Montana