with potatoes / green beans
These "porcupine" meatballs get their name from the cooked rice that is folded into the mixture and pokes out a bit after cooking. Ricotta lends moisture to the meatballs.
Smarts: If you’d like tomato sauce for dipping Thursday’s calzones, double the recipe below and set half aside for Thurs.
- Shallots - 1 bulb, diced
- Garlic - 2 cloves, chopped
- Thyme leaves - 1 tsp, leaves torn
- Oil, olive - 1 Tbsp
- Paprika - 1/4 tsp
- Tomatoes, crushed (28 oz / 794 g) - 1 can
- Beef, ground - 1 lb
- Cheese, ricotta - 1/4 cup
- Panko breadcrumbs - 1/4 cup
- Eggs - 1
- Salt - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Black pepper - 1/4 tsp
- Cooked rice (leftover from Monday) - 1 cup
- Oil, cooking - 1 Tbsp
- Green beans, fresh or frozen - 12 oz, chopped into 1” / 2.5 cm pieces
- Potatoes, baby red or yellow - 1 lb, halved
- Butter - 1 Tbsp
- Green beans / Shallots / Garlic / Thyme - Prep as directed. Store green beans and shallots in their own containers. Combine garlic and thyme in another container. (Can be done up to 5 days ahead)
- Make tomato sauce - (If prepping right before cooking, get water for potatoes / green beans boiling before continuing with prep.) Heat a saucepan with olive oil over medium heat. Add shallots and saute until soft, 2 to 3 minutes. Add garlic, thyme, and paprika and saute for 1 minute. Pour tomatoes over top and simmer for 5 minutes. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Form meatballs - Combine beef, cheese, panko, eggs, salt, oregano, black pepper, and cooked rice. Form into 1” / 2.5 cm wide meatballs. You should have ~4 meatballs per serving. (Can be done 1 day ahead)
- Potatoes - Slice potatoes in half. Soak in water if not using right away.
- Place potatoes into a stock pot and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 10 minutes.
- Add green beans and continue simmering potatoes and green beans together until potatoes can be easily pierced with a fork, 4 to 6 minutes more.
- Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
- Meanwhile, heat a skillet with cooking oil over medium-high heat. Add meatballs and saute on all sides until golden brown, 4 to 5 minutes.
- Pour tomato sauce (reserve half if you doubled it for Thursday) around meatballs and cover. Cook, covered, until meatballs are cooked through, 12 to 15 minutes.
- Toss potatoes and green beans with butter. Season generously with some salt and pepper.
- Serve meatballs and sauce with potatoes and green beans on the side. Enjoy!
It was ok. Not my favorite but pretty good.0 Helpful
It’s ok but used a million pots and pans. I didn’t see that it was a dependent meal so I had to make rice fresh. We like a sweeter sauce.0 Helpful
Loved the meatballs, and really love the method of cooking the potatoes & green beans! So simple!0 Helpful
Easy and yummy. I love the rice in the meatballs.0 Helpful
I used a lot of shortcuts and still came out of it with a meal that was a heck of a lot more imaginative and nutritious than the one I would have made!0 Helpful
We liked this meal a lot! Little bits of the meatballs did stick quite a bit to the skillet. I think this might be from all the starch in the rice and the GF breadcrumbs. Despite that, this was one we will make again.0 Helpful