1-First Step: Mix the meatball base Grab a large bowl and add the ground beef, beaten egg, Worcestershire sauce, uncooked rice, minced garlic, Italian seasoning, garlic powder, onion powder, sea salt, black pepper, and water. Mix just until everything is combined. Try not to overwork the mixture, because that can make the meatballs firm instead of tender. Once mixed, shape the mixture into golf ball-size meatballs. You should get about 20 meatballs, depending on how big you roll them. Keep them fairly even so they cook at the same pace. If your hands get sticky, lightly wet them with water.

2-Second Step: Brown the meatballs Set a large nonstick skillet over medium-high heat and add the olive oil. When the oil is hot, place the meatballs in a single layer. Let them brown on all sides for about 10 minutes total. You do not need to cook them through at this stage. You just want a nice golden color and a little flavor from the sear. Turn the meatballs gently with tongs or a spoon so they stay intact. If your skillet is smaller, cook them in batches rather than crowding the pan. Crowding makes them steam, and these meatballs do better with a little browning.

3-Third Step: Build the sauce Transfer the browned meatballs to a plate and discard the grease. Return the skillet to medium heat. Stir in the tomato sauce, chicken or beef stock, Italian seasoning, salted butter, brown sugar, Worcestershire sauce, garlic powder, and sea salt. Stir until the butter melts and the sauce looks smooth. This sauce is thinner than a typical marinara, which is part of what makes classic porcupine meatballs different. It needs enough liquid to let the rice cook fully, so do not worry if it seems a little loose at first. That is exactly what you want.

4-Fourth Step: Simmer until tender Add the meatballs back into the skillet and turn them in the sauce so they are coated well. Cover the pan, reduce the heat to low, and let everything simmer gently. Cook for about 45 to 50 minutes, or until the rice inside the meatballs is tender and the meatballs are cooked through. Try to keep the heat low and steady. A gentle simmer gives the rice time to absorb the sauce without breaking the meatballs apart. If you like to check temperature, the beef should reach a safe internal temperature of 160 degrees Fahrenheit. The sauce should be bubbling lightly, not boiling hard.

5-Final Step: Serve family-style When the meatballs are ready, spoon them over cooked pasta, mashed potatoes, or rice. Garnish with minced parsley or basil for a fresh look and a little color. Serve the skillet right at the table for a family-style dinner that feels warm and inviting. For another easy dessert pairing, a sweet treat like this strawberry milkshake recipe can make the meal feel extra special.