Super Easy Porcupine Meatballs
- 3 cups COOKED rice
- 0.5 – 1 pound ground beef
- 1 – 1.5 cups shredded cheese
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp garlic powder
- 1 Tbsp oregano
- Preheat oven to 350F.
- Mix everything together.
- Roll into balls (I used a tablespoon as a scoop). Using the tablespoon as a scoop means that they’re small enough to pick up with your hands if you want without being TOO small. And they’re all the same size.
- Spray a cookie sheet with non-stick cooking spray (or use oil) and place meatballs on cookie sheet.
- Bake at 350F for about 25 – 30 minutes, until cooked through.
- Consider serving with ketchup.
This is not what I normally see as a “porcupine meatball” recipe. But
I’m lazy I needed something I knew would be not crunchy, as Kai looks at crunchy foods that are not chips with much suspicion (that’s actually true – but so is the lazy part, although maybe not, because I had to cook the rice first).
MOST people seem to do this with raw rice. And no cheese. And covered in tomato sauce. While I will try that one day, the day I made the poorly photographed meatball above was NOT the day for that kind of adventure. This way is also quicker if you, like me, usually keep leftover rice frozen in your freezer. The other way cooks for an hour.
And, you guys, this is totally NOT in any way an exact science. If you like spicy food, throw in red pepper flakes. You could make “taco” ones with different spices (that sounds good, actually). Or, serve with another sauce.
But there you have it. Gluten-free, MSG-free, super easy, fairly quick porcupine meatballs.