Porcupine Meatballs

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  80/20 Ground Beef(680g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Egg, Whole, Large(50g)
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  Worcestershire Sauce(8g)

  Lea & Perrins is the standard. A little goes a long way.

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  White Rice(120g)
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  Garlic
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  Italian seasoning(5g)
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  ¾ teaspoon garlic powder
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  Onion powder(3g)
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  1 teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  ⅓ cup water
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Tomato Sauce
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  ½ cup chicken or beef stock
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  Italian seasoning(5g)
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  Butter(60g)
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  Brown sugar(30g)
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  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

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  Garlic powder(5g)
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  1 teaspoon sea salt
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  Potatoes, Mashed, Prepared
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  Rice, White, Long-Grain
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  Parsley, Fresh

Instructions

1. 1Make the meatballs. In a large bowl, combine the beef, egg, Worcestershire, rice, garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and ⅓ cup water. Mix well, then form golf ball–size meatballs (about 2 tablespoons each) and place on a plate. You should have about 20 meatballs.
2. 2Heat the olive oil in a large nonstick skillet over medium-high heat. Once the oil is glistening, add the meatballs in a single layer about 1-inch apart. Cook until the meatballs are browned all over, about 10 minutes. Transfer to a plate and discard the grease.
3. 3Make the sauce. Return the skillet over medium heat. Add the tomato sauce, chicken stock, Italian seasoning, butter, brown sugar, Worcestershire, garlic powder, and salt and stir to combine. Add the meatballs to the sauce and turn to coat. Cover and reduce the heat to low. Simmer until the rice in the meatballs is tender, about 45-50 minutes.
4. 4Serve family-style with pasta of your choice, mashed potatoes, or rice. Garnish with parsley or basil.