These might have a funny name, but porcupine meatballs are simply delicious beef meatballs made with white rice, slowly cooked in tomato sauce. I spruced up this classic with Moroccan spices and serve it with veggie kababs.
In a bowl combine the rice & warm water. Let sit 20 minutes.
Make the meatballs
Meanwhile, heat oven to 350ºF.
In a large bowl combine the Ground Beef, ½-cup of the onion, the garlic, and salt. Add the turmeric, ground ginger, paprika, cumin, coriander, cinnamon and cayenne.
After rice has soaked 20 minutes add the rice and water mixture to the beef mixture. Mix just until everything is evenly distributed.
Form mixture into 9 equal meatballs. Place the meatballs in a 9-by-13-inch (or 2 quart) baking dish. Set aside while you make the sauce.
Make the sauce
In a separate bowl combine the remaining ½-cup diced onion, tomatoes, apricots, lemon zest and honey. Add as much harissa as desired. It is spicy!
Pour the tomato sauce over the meatballs and cover the dish tightly with foil. Bake for 1 hour, then remove the foil and bake until the tops are just browning, 20 to 25 minutes more. Color is not an indicator of doneness, check the meatballs with a meat thermometer. Ground Beef should be cooked to an internal temperature of 160ºF.
Top with some sliced almonds and chopped parsley, if desired; serve.
Meatballs and sauce can be stored in an airtight container in the fridge for up to 3 days. Nutrition information is for 1 meatball and sauce.Try my other delicious meatballs recipes: