This porcupine meatballs recipe does not need that much supervision when cooking

Yep! You can just cover the meatballs and leave to simmer until they’re cooked. Although you might need to stir it a little bit from time to time and add more water if needed.

But other than that, it’s almost like hands-free cooking. Oh, how I love dishes like this that don’t take away my limited time!


Mix ingredients. Roll the mixture into 12-16 meatballs.

Brown meatballs before flipping around. If not, meatballs might fall apart.

Add onions, garlic to the pan. Cook until wilted about 3 or so minutes. Pour in tomato sauce, milk (optional), water, Italian seasoning.

Cover and simmer until meatballs are no longer pink in the center & rice is tender. Stir. More water if sauce becomes too dry. Seasonings to taste.

For any leftover meatballs, store them in an airtight container in the fridge for up to 4 days.