Easy, Old-Fashioned Porcupine Meatballs

Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch or 3-quart baking dish with cooking spray. Prepare the following, placing them all in a large bowl: Finely chop 1 large yellow onion, mince 2 garlic cloves, and finely chop 1/4 cup fresh parsley leaves.

Step 2

Add 1 pound ground beef, 1/2 cup long-grain white rice, 1/2 cup water, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Gently mix with a fork until combined. The mixture will be wet but should hold together.

Step 3

Form the mixture into 1 1/2-inch meatballs (about 2 tablespoons each), wetting your hands with water as needed to prevent sticking. You should have about 18 meatballs. Place in the baking dish. It’s OK if the meatballs are touching.

Step 4

Pour 1 can tomato sauce and 2 teaspoons Worcestershire sauce over the meatballs. Sprinkle the top with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cover tightly aluminum foil.

Step 5

Bake for 35 minutes. Uncover and continue baking until the tops of the meatballs are lightly browned, 15 to 20 minutes more. Garnish with more parsley leaves.