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. 1In a large bowl, combine the ground beef, eggs, Worcestershire sauce, dry rice, fresh garlic, Italian seasoning, onion powder, salt, and pepper with ⅓ cup water. Mix until just combined, then form into golf ball–sized meatballs (about 2 tablespoons each). You should have approximately 20 meatballs.
2. 2Heat the olive oil in a large nonstick skillet over medium-high heat until glistening, about 1–2 minutes. Add the meatballs in a single layer about 1 inch apart and cook for 10 minutes, rolling occasionally, until browned on all sides. Transfer to a plate.
3. 3Discard the excess grease from the skillet, then return it to medium heat. Add the tomato sauce, Italian seasoning, butter, brown sugar, Worcestershire sauce, and garlic powder, stirring to combine.
4. 4Return the meatballs to the skillet and turn to coat in the sauce. Cover, reduce heat to low, and simmer for 45–50 minutes until the rice inside the meatballs is tender and the liquid has reduced slightly.
5. 5While the meatballs simmer, prepare the mashed potatoes and white rice according to package directions.
6. 6Divide the meatballs and sauce evenly into 6 airtight containers while hot. Store separately from the mashed potatoes and rice, or add portions of each to the containers.
7. 7Cool the containers to room temperature, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.
8. 8Reheat in a skillet over medium heat for 5–7 minutes until warmed through. Serve over mashed potatoes or rice and garnish with fresh parsley.