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Porcupine Meatball Casserole
Melissa Hart

Porcupine Meatball Casserole

The rice sticking out of these meatballs gives them their cheerful old name. Use regular long-grain rice, not instant. Keep the dish covered while it swells. The loose-looking tomato sauce will tighten as the grain claims it.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 85% lean ground beef
  • 1/2 cup uncooked long-grain white rice
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 cup finely chopped yellow onion
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cans 10 3/4 oz each condensed tomato soup
  • 1 1/2 cups water
  • 1 tsp Worcestershire sauce

Method
 

  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish.
  2. Mix the beef, rice, milk, egg, onion, salt and pepper gently until evenly combined.
  3. Shape the mixture into 18 equal meatballs and arrange them in a single layer in the dish.
  4. Whisk the tomato soup, water and Worcestershire until smooth and pour the sauce over the meatballs.
  5. Cover tightly with foil and bake for 50 minutes.
  6. Uncover and bake for 10 to 15 minutes more, until the rice is tender, the sauce has thickened and the meatball centers reach 160°F.
  7. Rest for 5 minutes before spooning the tomato sauce over each serving.