Oven-Baked Amish-Style Porcupine Meatballs
Oven baked porcupine meatballs are baked in rich tomato gravy with rice and grated onion. Make this cozy, family-style dinner in one baking dish.
Servings 6
Equipment
- 9-by-13-inch baking dish
- Large mixing bowl
- Medium bowl or measuring jug
- Box grater
- Whisk
- Aluminum foil
Ingredients
- 1½ lb lean ground beef 85% to 90% lean
- ⅔ cup uncooked regular long-grain white rice not instant
- 1 small yellow onion finely grated with its juices (about ½ cup)
- 1 large egg lightly beaten
- ½ tsp garlic powder
- ½ tsp ground black pepper
- 2 cans condensed tomato soup 10.5 oz each
- 1½ cups low-sodium beef broth
- 1 tsp apple cider vinegar stir into the sauce after baking
- Nonstick cooking spray or a little neutral oil for greasing the baking dish
Instructions
- Prepare the oven and dish. Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
- Combine the meatball mixture. In a large bowl, gently mix the ground beef, dry white rice, grated onion and its juices, beaten egg, garlic powder, and black pepper just until combined.
- Form the meatballs. Shape the mixture into about 18 evenly sized meatballs, approximately 1½ inches across. Set them in the prepared baking dish in a single layer.
- Make the tomato sauce. Whisk both cans of condensed tomato soup with 1½ cups low-sodium beef broth until smooth. Pour over and around the meatballs, coating them generously.
- Bake covered, then uncovered. Seal the baking dish tightly with foil. Bake for 55 minutes, remove the foil carefully, and bake another 15 to 20 minutes until the beef reaches 160°F (71°C) and the rice inside is fully tender. If the rice is still firm, add a few tablespoons of hot broth, cover again, and bake in 10-minute increments.
- Rest and finish. Let the meatballs rest for 5 to 10 minutes. Stir 1 teaspoon apple cider vinegar into the surrounding tomato gravy, then spoon the sauce over the meatballs and serve warm.
Notes
Use regular uncooked long-grain white rice; instant and brown rice need different timings and liquid ratios.
The foil should fit tightly so steam can cook the rice. Avoid opening the dish frequently.
Ground beef meatballs must reach 160°F. If using ground turkey, cook to 165°F.
Soup and broth vary in saltiness, so taste the finished sauce before adding salt.
Leftovers keep 3 to 4 days in the refrigerator; reheat to 165°F.
The foil should fit tightly so steam can cook the rice. Avoid opening the dish frequently.
Ground beef meatballs must reach 160°F. If using ground turkey, cook to 165°F.
Soup and broth vary in saltiness, so taste the finished sauce before adding salt.
Leftovers keep 3 to 4 days in the refrigerator; reheat to 165°F.