You need the following ingredients to prepare the porcupine meatballs recipe:

2 tablespoons vegetable or olive oil 1 onion, chopped and divided 2 cloves of garlic, minced or pressed 1 can tomato sauce ½ cup water 1 tablespoon Worcestershire sauce 1 pound ground beef ½ cup long-grain rice 1 teaspoon salt (more or less, to taste) ½ teaspoon black pepper (more or less, to taste)

Here are the instructions for these upgraded porcupine meatballs:

Step One: Sauté the garlic and onion for about five minutes. You can do it in the instant pot.

Step Two: Next, prepare the tomato sauce. Stir in the water, Worcestershire, and tomato sauces, and let it simmer.

Step Three: Prepare the meatballs. Combine all ingredients that are left and roll them into roughly the size of a ping-pong ball.

Step Four: Proceed to cook the meatballs in the instant pot. Put them on one layer and spoon the sauce on top of each meatball. If you’re using a stovetop pressure cooker, you’ll need about 12-15 minutes to cook the meal. Otherwise, put the instant pot on the pressure cooking program for 15 minutes (note that the overall cooking time will be about 25-30 minutes, depending on how quickly your cooker comes to pressure.)

Step Five: Unpressure the instant pot and serve hot. You can sprinkle fresh parsley on top to add depth of flavor.

If you’re a fan of meatballs and are looking for a simple dish to prepare this evening, try this incredible porcupine meatballs recipe. It’s flavorful and can be ready in just half an hour.

Whether you’re vegan, vegetarian, or love your meals with a side of bacon, you can’t deny that some vegan recipes are simply divine. Introducing this simple recipe for a stuffed squash with brown rice, mushrooms, and a whole lot of other delicious ingredients that make this meal a great contender for your next favorite fall treat.

Ingredients

For the squash:

• 4 small winter squash (about 1 ½ pounds each), like acorn squash, kabocha, or pie pumpkins
• ½ tablespoon olive oil
• ¼ teaspoon pepper
• ¼ teaspoon salt

For the filling:

• 1 ¼ pounds mushrooms, diced
• 4 cups low-sodium vegetable broth or water
• 2 cups brown rice
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup diced shallots
• 1 cup chopped mixed herbs (parsley, chives, and chervil work great)
• ½ cup white vino
• 4 tablespoons olive oil, divided
• 3 cloves garlic, minced
• Salt and freshly ground black pepper (to taste)
• A pinch of cinnamon

Keep in mind that you can prep the rice and veggies for the filling a day or two ahead to save time. Just make sure to warm them before continuing with the recipe.

How to Make This Stuffed Squash Recipe

Step 1: Prepare the Squash

Once you’ve cut the squash in half and removed the seeds, rub olive oil on both sides of your squash “bowls.” Sprinkle salt and pepper. Roast the squash in a preheated oven at 400F for about 45 minutes total. Roast for half an hour with the squash halves placed cut-side down, then flip over and roast for another 15 minutes.

Step 2: Make the Rice Stuffing

Lightly toast the rice over medium heat with a tablespoon of olive oil until it gets a nice nutty fragrance. Then, add the broth or water to the pan and bring to a boil. Cook for about 25 to 30 minutes, stirring occasionally. In the meantime, sauté the shallot, celery, and carrot for about five minutes. Then, cook the mushrooms in batches to avoid overcrowding until they get a nice caramelized finish. Add oil to the pan for each batch.

Combine all veggies and rice together, stir in the garlic over medium-high, and add the vino. Let it simmer for a few minutes.

Step 3: Final Assembly

Scoop the squash flesh, blend it, and add it to the rice stuffing. Add salt, pepper, or cinnamon to taste. Stir in the fresh herbs and fill the squash halves. Sprinkle with chopped herbs and serve while still hot. Enjoy!