This porcupine meatballs recipe is easy, gluten-free and delicious! Kids will love it too! It freezes well and can be cooked a variety of ways. This recipe makes enough meatballs to eat half for dinner and freeze the remainder for an easy meal another day!
Mix ground beef, rice, water and spices in a large bowl until well-combined.
In a separate, medium-size bowl, mix together tomato sauce, water and Worcestershire sauce.
Use a cookie scoop to shape meat mixture into balls and place into a casserole dish if baking in the oven, the slow cooker or Instant Pot.
Pour tomato sauce mixture over meatballs, cover tightly with a lid or foil. Bake at 350 degrees F for 45 minutes, then uncover and bake an additional 15 minutes or until meatballs are no longer pink inside and rice is soft.
Place meatballs in slow cooker and pour tomato sauce mixture over the top. Cook on low for 8 hours or until meatballs are no longer pink and rice is soft.
Place meatballs in the Instant Pot and pour the sauce over the top. Place the lid on the Instant Pot and put it to "sealing". Cook on "Manual" for 25 minutes. When the time ends, let it naturally release for 15 minutes and then manually release.
Porcupine meatballs freeze really well. If you plan on making one for dinner and freezing the second for an easy meal later, then this is the ideal recipe for you as it makes enough for two meals! Simply prepare your meatballs as instructed above and pour the sauce over them. You can either freeze them in a foil pan or a gallon zip top bag. When ready to eat simply heat them in the oven at 350 degrees Fahrenheit until warm.
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