Porcupine Meatballs Recipe
Enjoy a super delicious ground beef recipe with this Porcupine Meatballs recipe filled with fabulous Italian seasoning.
Serving4 servings
Ingredients
Sauce
- 1 Tablespoon olive oil
- 1 small onion
- 1 teaspoon sea salt, divided
- 2 garlic cloves, chopped
- 30 ounces tomato sauce, 2 (15 ounce cans)
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Meatballs
- 1 Tablespoon olive oil
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1 teaspoon sea salt
- 2 garlic cloves, chopped
- 1 ½ pounds ground beef, (80/20 is best); you can also use turkey or ground chicken instead
- ½ teaspoon ground black pepper
- ¾ cup chopped fresh parsley
Instructions
For the Sauce
- In a heavy bottom skillet, heat the olive oil over medium-high heat.
- Add the onion, season with ½ teaspoon sea salt, and sauté until translucent.
- Add the garlic and sauté until fragrant.
- Add the tomato sauce, ½ teaspoon sea salt, ground black pepper, dried oregano, and dried parsley and stir to combine.
- Bring the mixture to a boil before reducing the heat to low and simmering for 15 minutes.
For the Meatballs
- Preheat the oven to 375℉.
- In a heavy-bottomed skillet, heat the olive oil over medium-high heat.
- Add the onion and the bell pepper, season with ½ teaspoon sea salt, and sauté until the onions are translucent.
- Add the garlic and sauté until fragrant.
- Remove from the heat and allow to cool.
- In a large mixing bowl, combine the ground beef, ½ teaspoon sea salt, ground black pepper, fresh parsley, and the cooled mixture of sauteed onions, bell peppers, and garlic.
- With your hand, mix all of the ingredients together until a homogenous mixture forms.
- Using your hands again, form the mixture into meatballs. Aim for 1.5 inches in diameter.
- Add the meatballs to a 9 X 13 inch baking dish.
- Pour the sauce over the meatballs and mix gently to coat the meatballs in sauce.
- Do your best to arrange the meatballs in a single layer.
- Bake for 25 minutes.
Notes
Taste the sauce, make sure to season it to your liking. Some things you might consider adding to your sauce might be garlic powder, Worcestershire sauce, and even a little bit of brown sugar!
Store the meatballs for the next time you want to eat them the meatballs either in the container they were baked in covered with plastic wrap or in an airtight container for 4-5 days in the fridge.
Nutrition
Calories: 387 kcal · Carbohydrates: 21 g · Protein: 40 g · Fat: 16 g · Saturated Fat: 5 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 105 mg · Sodium: 2294 mg · Potassium: 1451 mg · Fiber: 6 g · Sugar: 11 g · Vitamin A: 2813 IU · Vitamin C: 73 mg · Calcium: 92 mg · Iron: 7 mg