Porcupine Meatballs with Gravy (Printable Version)
Juicy meatballs with rice, simmered in brown gravy for a classic and flavorful comfort food dish.
# What You'll Need:
→ Meatball Mixture
01 -
900 g ground beef
02 -
200 g uncooked long-grain white rice
03 -
75 g onion, finely chopped
04 -
2 garlic cloves, minced
05 -
2 teaspoons Worcestershire sauce
06 -
1 teaspoon dried oregano
07 -
1 teaspoon dried thyme
08 -
1 teaspoon salt
09 -
0.5 teaspoon ground black pepper
→ Sauce and Cooking
10 -
800 g diced tomatoes with juice
11 -
2 packets brown gravy mix
12 -
360 ml water
13 -
60 ml vegetable oil
# Step-by-Step Guide:
01 -
In a large mixing bowl, thoroughly combine ground beef, uncooked rice, chopped onion, minced garlic, Worcestershire sauce, dried oregano, dried thyme, salt, and black pepper until well blended.
02 -
Form the blended mixture into balls approximately 2.5 to 4 cm in diameter. Set aside on a tray.
03 -
Heat vegetable oil in a large skillet over medium heat. In batches, add meatballs and brown on all sides, turning gently to achieve a uniform golden crust, approximately 5 minutes per batch.
04 -
In a separate bowl, dissolve brown gravy mix in water, whisking until completely smooth and free of lumps.
05 -
Return all browned meatballs to the skillet. Pour diced tomatoes with their juice over the meatballs, then add prepared brown gravy. Gently stir to distribute.
06 -
Bring the skillet contents to a gentle simmer. Cover and cook over low to medium heat for 20 minutes, stirring occasionally to prevent sticking, until the rice within the meatballs is thoroughly cooked.
07 -
Verify the meatballs are cooked through and the rice is tender. Serve hot, optionally accompanied by cooked rice or mashed potatoes, with sauce spooned generously over top.
# Additional Notes:
01 -
Leftovers should be stored refrigerated and consumed within 4 days for optimal quality and safety.
02 -
For best accuracy, nutritional values may be recalculated using a nutrition analysis tool with your specific ingredients and brands.