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Porcupine meatballs with chunky pepper tomato sauce

These easy oven meatballs have rice cooking right in the meatball mixture! A wonderful one dish oven meal!
Porcupine meatballs on a plate
6 servings / 60 min 

Prep 15 min / Cook 45 min 

  • 8 oz (250 g) each ground pork and extra lean beef
  • 1/2 cup (125 mL) basmati rice
  • 1 small onion, grated
  • 1 clove garlic, minced
  • 1 1/2 tsp (7 mL) dried oregano
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 each red and yellow bell pepper, chopped
  • 2 cups (500 mL) tomato basil pasta sauce
  •  1/4 cup (50 mL) freshly grated Parmesan cheese
  • Chopped fresh parsley (optional)
  1. In a large bowl, mix together pork, beef, rice, onion, garlic, oregano and hot pepper flakes with your hands until well combined. Divide into 16 and roll each into a meatball. 
  2. Place meatballs into lightly sprayed casserole dish. Sprinkle peppers over top and drizzle with pasta sauce. Shake pan to help coat meatballs. Cover with foil and bake in 375 F (190 C) oven for about 45 minutes or until rice is tender and meatballs are no longer pink inside.
  3. Sprinkle with parmesan and parsley, if desired to serve.
Nutritional info per serving (1 of 6)
  • Calories: 290
  • Protein: 21 g 
  • Total fat: 12 g 
    Saturated fat: 4.5 g 
    Cholesterol: 55 mg
  • Carbohydrates: 24 g 
    Fibre: 2 g 
    Sugars: 6 g 
    Added sugars: 0 g 
  • Sodium: 470 mg 
  • Potassium: 640 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018. 

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