porcupine meatballs

Does not need much supervision when cooking

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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.

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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!

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COMPLETE LIST

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

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

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

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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.

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

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