Porcupine Meatballswith 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, gluten-free - 1/4 cup (sub any gluten-free breadcrumbs)
- 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!
Made it but so disappointed the meatballs completely fell apart!0 Helpful
Testy meatballs! The potatoes and green beans were delicious!0 Helpful
My husband and i enjoyed this combination. The only thing i didnt like was cooking the meatballs on the stove as i feel the oven is much easier and will free up cooking space.0 Helpful
I was not impressed with this meal as written. I ended up doctoring up the sauce a good bit - adding salt, pepper, Italian and creole seasonings as well as garlic and onion powder. I didn't have any breadcrumbs so I left those out of the meatballs, but I did add 2 tsp Worcestershire sauce. I also decided to roast the potatoes with salt, pepper and garlic and added the same to the sautéed green beans because the recipe as written seemed very bland. Overall though I liked the components of the meal and would make it again using the adjustments I made.0 Helpful
Did not enjoy this match up at all!0 Helpful
Boiled green beans and cauliflower was so bland and boring. Meatballs were nothing to write home about and I hadn’t even cleaned the kitchen and the kids were cruising for snacks because they were still hungry.0 Helpful