Low Sodium Porcupine Meatballs

These Low Sodium Porcupine Meatballs, named for the rice grains poking out like porcupine quills, offer a delicious, kidney-friendly twist on traditional comfort food. Using fresh herbs, garlic, and a no-salt-added tomato sauce, they’re ideal for sodium-conscious diets. Easy to prepare, they align beautifully with DASH-friendly meals, providing rich flavors without the worry of added salt.

Ingredients Needed:

• 500g lean beef mince: fresh, no added sodium solutions.
• 420g no-salt-added tomato passata or puree: clearly labeled or homemade.
• ½ cup uncooked long grain rice: white or brown rice.
• 2 garlic cloves: crushed, enhances flavor naturally.
• Pinch mixed dried herbs: salt-free Italian herbs (oregano, basil).
• 1 brown onion: finely chopped, adds flavor and moisture.
• 1½ cups water: sodium-free base for sauce.
• 1 egg: lightly beaten, binds mixture naturally.
• 2 tablespoons no-salt-added tomato paste: clearly labeled or homemade.
• Fresh cracked black pepper: adds flavor without sodium.

How To Make Low Sodium Porcupine Meatballs:

Prepare Sauce Base:
Place no-salt-added passata or tomato puree and water in a deep casserole dish or pot with a lid.

Combine Meatball Mixture:
In a large bowl, mix beef mince, crushed garlic, mixed herbs, chopped onion, egg, tomato paste, and uncooked rice. Season with freshly cracked black pepper and mix well.

Shape Meatballs:
Using a tablespoon, form compact meatballs with the meat mixture.

Cook Meatballs:
Add meatballs in a single layer into the tomato sauce mixture. Bring to a gentle boil, then cover and simmer on low heat for about 40-45 minutes until rice and meatballs are cooked through.

Serve:
Serve warm, ideally with sodium-free mashed potatoes and steamed green beans for a balanced meal.

Recipe Tips:

• Clearly select or prepare no-sodium tomato products for maximum sodium control.
• Fresh herbs such as basil or parsley elevate flavor without salt.
• Use a pressure cooker or oven for faster cooking options.
• Ensure beef mince is clearly labeled “no sodium solutions added.”
• Brown rice is a nutritious, sodium-conscious choice for extra fibre.

How to Store & Reheat:

• Room Temperature: Do not leave out more than 2 hours.
• Fridge: Store leftovers in an airtight container up to 4 days.
• Freezer: Freeze cooked meatballs and sauce up to 3 months. Thaw overnight in fridge; reheat gently until warmed through.

Nutrition Facts:

Approximate per serving (¼ recipe):

• Calories: 320 kcal
• Sodium: 60 mg (approx. with adjustments)
• Protein: 22 g
• Fat: 12 g
• Carbs: 29 g
• Fibre: 2 g
• Sugar: 5 g

FAQs:

Why are they called porcupine meatballs?
Because rice grains stick out after cooking, resembling porcupine quills—fun and delicious!

Can I use brown rice in porcupine meatballs?
Absolutely! Brown rice adds extra nutrients and fibre, perfect for a heart-healthy meal.

Is homemade tomato sauce lower in sodium than store-bought?
Yes, homemade tomato sauce without added salt is much lower in sodium and ideal for sodium-conscious diets.

Try More Recipes:

• Low Sodium Sweet And Sour Meatballs
• Low Sodium Swedish Meatballs
• Low Sodium Ground Meatballs

Low Sodium Porcupine Meatballs

Recipe by Evelyn ReedCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

320

kcal

These delicious Low Sodium Porcupine Meatballs simmered in a homemade tomato sauce are perfect for heart-healthy dinners, satisfying your craving for comfort food without extra sodium.

Ingredients

• 500g lean beef mince
  

• 420g no-salt-added tomato passata/puree
  

• ½ cup uncooked long grain rice
  

• 2 garlic cloves, crushed
  

• Pinch dried mixed herbs
  

• 1 brown onion, finely chopped
  

• 1½ cups water
  

• 1 egg, beaten
  

• 2 tbsp no-salt-added tomato paste
  

• Fresh cracked black pepper

Directions

• Combine passata and water in a pot or deep casserole dish.
  
• Mix beef, rice, garlic, herbs, onion, egg, tomato paste, and pepper.
  
• Form compact meatballs; add to sauce mixture in a single layer.
  
• Bring to boil, then simmer covered for 40-45 mins.
  
• Serve hot with mashed potatoes and vegetables.