Porcupine Meatballs {AKA Stuffed Pepper Meatballs}

Step 1

To a large mixing bowl add ground beef, rice, onion, green bell pepper, garlic, 3 tbsp parsley, the Italian seasoning, egg, salt and pepper. Mix together fairly well with your hands until even combined.

Step 2

Scoop out mixture about 2 slightly heaping tablespoons at a time (43g) each and compress and roll into balls (about 1 1/2-inches each). Set on a baking sheet or plates as you shape them.

Step 3

Heat olive oil in a large pot over medium-high heat. Add half the meatballs spacing evenly apart. Let sear on bottom until golden brown, about 1 - 2 minutes. Carefully turn to opposite side (meatballs can be fairly delicate) and let brown on opposite side about 1 - 2 minutes longer.

Step 4

Transfer browned meatballs back to baking sheet, then add remaining half of the meatballs and brown on each side.

Step 5

Return meatballs on baking sheet to pot then right away pour in tomato sauce, chicken broth, Worcestershire, and red bell pepper. Bring mixture just to a simmer.

Step 6

Cover and reduce heat to low. Let simmer until meatballs are cooked through and tender, about 25 to 30 minutes, gently tossing meatballs once halfway through.

Step 7

If desired thin with more chicken broth. Serve warm garnished with remaining 1 Tbsp parsley and optional shredded mozzarella (not included in nutrition estimate).