Oven Porcupines
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
450 grams Grass-fed Extra Lean Ground Beef1/2 cup Basmati Rice1 Large Egg1/2 cup Finely Diced Onions 2 cloves Garlic, microplaned 1 tsp Kosher Salt 1/4 - 1/2 cup cold water1 bottle (680ml) Tomato Passata (Strained Tomatoes)2 tsp Dried Oregano2 tsp Worchestershire Sauce2 tsp Tamari Soy sauce2 dashes Chipotle Tabasco Sauce 1 tsp Kosher Salt 1/2 tsp Freshly Ground Black Pepper
Preheat oven to 350F. Spray a 9X9 square baking dish with non-stick spray.
In a large bowl, mix together the ground beef, rice, egg, onion, garlic, salt and water. Start with 1/4 cup, mixture should be a bit "mucky" to work with, but not so watery that you can't form it into loose balls. The balls won't be compact and perfectly formed, but they should hold a somewhat rounded shape.
Form meat mixture by slightly generous 1/2 cup into ball-shaped mounds and place into prepared baking dish. Adjust meatballs into relatively evenly sizes as needed.
Mix together tomato passata, oregano, Worchestershire, soy sauce, Tabasco, salt and freshly ground pepper in a medium sized bowl. (I add about 1/2 cup of water to the bottle, give it a shake and add this to the sauce).
Pour evenly over the meatballs in the baking dish and cover tightly with foil.
Bake in preheated oven for 1 - 1 1/2 hours until meatballs have reached an internal temperature of 165F. Check at 1 hour and add a little water if the mixture looks like it's drying out, but it shouldn't if you added the water from swishing out the bottle.
Remove foil, and return to oven for 10 minutes.
Serving Size: Makes 9 meatballs - calculated at 1 meatball per serving
Number of Servings: 9
Recipe submitted by SparkPeople user PIXBADGIRL.
In a large bowl, mix together the ground beef, rice, egg, onion, garlic, salt and water. Start with 1/4 cup, mixture should be a bit "mucky" to work with, but not so watery that you can't form it into loose balls. The balls won't be compact and perfectly formed, but they should hold a somewhat rounded shape.
Form meat mixture by slightly generous 1/2 cup into ball-shaped mounds and place into prepared baking dish. Adjust meatballs into relatively evenly sizes as needed.
Mix together tomato passata, oregano, Worchestershire, soy sauce, Tabasco, salt and freshly ground pepper in a medium sized bowl. (I add about 1/2 cup of water to the bottle, give it a shake and add this to the sauce).
Pour evenly over the meatballs in the baking dish and cover tightly with foil.
Bake in preheated oven for 1 - 1 1/2 hours until meatballs have reached an internal temperature of 165F. Check at 1 hour and add a little water if the mixture looks like it's drying out, but it shouldn't if you added the water from swishing out the bottle.
Remove foil, and return to oven for 10 minutes.
Serving Size: Makes 9 meatballs - calculated at 1 meatball per serving
Number of Servings: 9
Recipe submitted by SparkPeople user PIXBADGIRL.
Nutritional Info Amount Per Serving
- Calories: 162.1
- Total Fat: 8.2 g
- Cholesterol: 51.9 mg
- Sodium: 700.9 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.6 g
- Protein: 12.3 g
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