Cheesy Marinara Porcupine Meatballs

Ingredients

• 1 lb ground beef
• ½ cup uncooked long-grain white rice
• ¼ cup plain breadcrumbs
• ¼ cup grated Parmesan
• 1 large egg
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 cup low-sodium beef broth, plus more as needed
• 24 oz marinara sauce
• 1–1½ cups shredded mozzarella

Directions

1. Gently combine beef, rice, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Shape into 12 meatballs.
2. Heat oil in a broiler-safe skillet over medium heat. Lightly brown meatballs on all sides.
3. Add broth, then marinara. Bring to a gentle simmer. Cover tightly; cook on LOW for 45–60 minutes, until rice is tender and meatball centers reach 160°F. Add broth as needed if sauce thickens.
4. Uncover; simmer briefly to thicken sauce if needed. Top with mozzarella.
5. Broil uncovered 2–3 minutes until golden and bubbly. Watch closely; pan and handle must be broiler-safe.