Porcupine Balls

I am a HUGE fan of stuffed cabbage, but they are such a pain to make because I ALWAYS burn myself on the cabbage. The next best thing, porcupine balls!!!! No, they aren't a meatball. Meatballs have breadcrumbs, these have rice... and let's be realistic: who doesn't love carbs!?

This recipe made around 12 LARGE porcupine balls and they are super delicious and super simple.

What you'll need: 

• 1/2 pounds of lean ground beef. 
• 1/2 cup uncooked brown rice
• 1 1/2 cups water
• small handful of chopped onion
• 1/2 teaspoon celery salt
• couple sprinkles garlic powder
• black pepper
• 15 ounces of tomato sauce (watch the sodium)
• 2 teaspoons of Worcestershire sauce

I have been living off of ground turkey for the last two-ish years because I wanted the healthier version of meat. Sometimes, I just crave things and I have been craving ground beef. So, I went to the butcher in Giant Eagle and I asked for the leanest ground beef that he had. He actually made me a special package of what would be labeled between 95%-98% lean beef! I got 3 pounds and he split it in half for me so I could make multiple things.

I took half of the ground beef and mixed it with 1/2 cup brown rice (uncooked) 1/2 cup of water **you will use the other cup later**  A small handful of chopped onions (I get the pre-chopped onions from giant eagle), 1/2 teaspoon celery salt, about 4 sprinkles of garlic powder, and a good amount of pepper. I used a spatula and mixed it all together and then eventually went all in and mixed the rest with my hands. I like using a spatula first because it helps break up some of the ground beef.

Once it is all mixed together, I grab a good handful of the mixture and make a large ball. I try to make the balls as tight as I possibly can so they stay formed. I take a large skillet and drizzle some olive oil on the bottom, just so they don't stick. I make 12 large meatballs and place them in the skillet.

I turn the heat on under the skillet and occasionally roll the balls around so all sides are browned before covering it to fully cook. The meatballs brown pretty quickly so it only takes about 5 minutes for this step.

While the balls are browning, I take that extra cup of water and mix it with the Worcestershire sauce and the tomato sauce. I stir it with a spoon so it all mixes together. Once all sides of the meatballs are browned, I add the tomato mixture to the skillet so the balls are completely covered. (Since I had such a lean ground beef, I didn't have to worry about any grease or fat in the pan-- I'd suggest draining any off before adding the tomato sauce.) I then cover the skillet and turn it down to a low simmer for about 45 minutes.

I actually went and did a workout AND showered while the balls cooked.They were simple and delicious. I ate mine by itself, but I have on my meal plan to eat them with mashed potatoes and asparagus for my lunch a few days!