Beef Porcupines

Yield: 18 (1 1/2-inch) meatballs
Recipe from Oxmoor House

More From Oxmoor House


  • 1 pound ground chuck
  • 1 cup uncooked regular rice
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 small onion, thinly sliced
  • 1 small green pepper, seeded and cut into rings
  • 1 small clove garlic, minced
  • 1 tablespoon vegetable oil
  • 1 (24-ounce) can tomato juice


  1. Combine meat and rice in a large bowl. Add 1 teaspoon salt and 1/8 teaspoon pepper, mixing well. Shape mixture into 1 1/2- inch meatballs. Place meatballs in a shallow 2 1/2-quart casserole; set aside.
  2. Sauté onion, green pepper, and garlic in hot oil in a large skillet until tender. Add tomato juice, and remaining salt and pepper; pour sauce over meatballs. Cover and bake at 350° for 1 hour and 15 minutes or until rice is tender, turning meatballs occasionally.
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