Baked ziti is an easy weeknight meal. Tender ziti pasta is layered with ricotta cheese and a zesty meat sauce. It’s all smothered in cheese and baked until bubbly for the perfect family meal. Serve this alongside crusty bread and a fresh salad!
Baked ziti is an easy weeknight meal. Tender ziti pasta is layered with ricotta cheese and a zesty meat sauce. It's all smothered in cheese and baked until bubbly for the perfect family meal. Serve this alongside crusty bread and a fresh salad!
I don’t know how I let Beth talk me into making these porcupine meatballs, but I’m glad she did!😄 They’re incredibly tender, super flavorful, very filling, and so delicious! They were a hit in my house and my husband and kids absolutely loved them! And don’t let the name scare you, these meatballs are simply made with ground beef, rice, seasoning and a savory homemade tomato sauce. Adding in inexpensive rice is also a great way to stretch a pound of beef into more servings. And did I mention this meatball recipe is also perfect for meal prep!
What Are Porcupine Meatballs?
Porcupine meatballs are an American comfort food dish that was popular during the Great Depression. During that time supply was limited and these porcupine meatballs only required a few basic ingredients like ground beef, rice, and tomato soup. Their funny name comes from their unique appearance. As the meatballs cook the rice begins to poke out of the side, resembling the look of a porcupine! Does anyone else remember these tasty little meatballs growing up?
Ingredients For Porcupine Meatballs
Here’s everything you need to make these easy porcupine meatballs:
Lean Ground Beef: I used 93% lean ground beef to reduce the amount of grease that collects inside the pot while the meatballs are cooking. But 85% lean should also work pretty well.
Long Grain White Rice: Rice is a key ingredient! Not only does it help bulk up the meatballs and makes them more filling, but it’s also how you get the classic porcupine look! You’ll want to use long-grain white rice for this recipe.
Onion and Garlic: Onion and garlic creates a wonderful flavor base for the meatballs.
Seasoning: The meatballs are seasoned with Italian seasoning for lots of herbal flavor along with onion powder, garlic powder, salt and pepper.
Egg: The egg is used as a binder to help keep the meatballs from falling apart.
Tomato Sauce: Another key part of this meatball recipe is the delicious tomato sauce. Instead of just using a can of plain tomato sauce, I added Worcestershire sauce, garlic powder, and black pepper to add more depth of flavor. I also added a can of crushed tomatoes to thicken the sauce, a little bit of sugar to balance the acidity of the tomatoes, and water to help the rice cook. All together this sauce adds wonderful flavor to these porcupine meatballs!
Should You Cook The Rice First?
You may be wondering if you have to cook the rice first before adding it to the meatballs. The answer is no. Cooking the rice first just adds an extra step to the process, and I didn’t find it necessary. Using uncooked rice allows the rice to cook at the same time as the meatballs and soak up all the seasoning and flavors from the dish.
How To Store & Freeze Porcupine Meatballs
You can store any leftover cooked meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for about 2 minutes, or until heated through.
If you want to freeze the meatballs, I suggest freezing them uncooked, then make the tomato sauce fresh when you need a quick weeknight dinner meal. To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag to store for up to three months. When you’re ready to cook them, thaw the meatballs in the fridge overnight, then simmer them in the sauce as directed.
Serving Suggestions
You can easily serve these porcupine meatballs with a simple side salad or caesar salad. We served them over a bed of rice, but mashed potatoes or pasta would also be good.
In a small bowl, stir together the Italian seasoning, onion powder, garlic powder, salt, and black pepper.
Rinse the rice in cool water and drain well. Add the lean ground beef to a large bowl along with the rice, finely diced onion, minced garlic, egg, and the seasoning mixture.
Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 24 meatballs, about two tablespoons each. Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.
Now make the sauce. In a medium bowl combine the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, black pepper, garlic powder, and water. Mix all the ingredients together until well combined. Pour the tomato sauce mixture over the meatballs.
Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.
Serve over rice or mashed potatoes with fresh chopped parsley on top and enjoy!
How to Make Porcupine Meatballs – Step by Step Photos
In a small bowl, stir together 2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/4 tsp freshly cracked black pepper.
Rinse 1/2 cup uncooked long grain white rice in cool water and drain well. Add 1 lb. lean ground beef to a large bowl along with the rice, 1/2 finely diced onion, 2 minced garlic cloves, 1 egg, and the seasoning mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.
Now make the sauce. In a medium bowl combine one 15oz. can tomato sauce, one 15oz. can crushed tomatoes, 1 Tbsp Worcestershire sauce, 1 Tbsp sugar, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, and 1/2 cup water. Mix all the ingredients together until well combined.
Pour the tomato sauce mixture over the meatballs.
Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.
Enjoy by themselves or serve over extra rice or mashed potatoes and top with fresh chopped parsley. I’m a believer now Beth, you were right about this one!😄
Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect…
Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.
When you’ve had the best pizza in Naples Italy, it’s hard to go back. You know in the movie The Matrix when Neo is allowed to pick the blue and red pill, a choice between blissful ignorance or truth? Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill.
Once you’ve tasted Neapolitan pizza, you’ll never go back. Then you’ll spend the rest of your life trying to recreate it at home! Luckily, we did that for you. Here are all our tips and tricks for the best homemade Neapolitan pizza!
Featured reader comment
“Awesome recipe. It is really authentic and so easy! Since we have young kids we decided to add a teaspoon of sugar and it was just perfect.” -Michael
What is Neapolitan pizza?
Neapolitan pizza is pizza made in the style that originated in Naples, Italy. Like any famous dish, there many opinions on what it means to be “authentic.” After eating some of what is considered the best pizza in the world on the ground in Naples, here’s what we found are characteristics of Neapolitan pizza:
Simple flavors: The best Neapolitan pizza restaurant we’ve been to, Da Michele, served only two flavors: Margherita and Marinara. Pizza margherita is tomatoes, mozzarella and basil, and pizza marinara is simply tomatoes and garlic.
Soft, thin crust, cooked in a very hot oven: Most Neapolitan pizzas are baked in a wood fired pizza oven that’s around 800 to 1000 degrees Fahrenheit. The crust is typically blackened by the fire, with puffed edges and very thin towards the middle.
Simple tomatoes: The crust on Neapolitan pizzas is typically spread simply with tomatoes, usually San Marzano variety. The recipe below uses a simple pizza sauce that mimics the flavors we had in Naples.
Mozzarella: The cheese in Italy is top notch. Neapolitan pizza often uses fresh mozzarella or buffalo mozzarella cheese.
How to make Neapolitan pizza: step by step
Here is an overview of how to make Neapolitan pizza. For all the details, jump to the full recipe!
Step 1: Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. You can also make it ahead and refrigerate or freeze until ready to bake. Go to this Pizza Dough recipe.
Step 2: Stretch the pizza dough and place it into a pizza peel. Go to How to Stretch Pizza Dough for our tips. Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.
Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Go to the full recipe for the tutorial.
Tips for the pizza dough
The essential part of Neapolitan pizza is the pizza dough. Alex and I have been working on our pizza dough recipe for over 10 years. In the process, we’ve learned a few things from some of the premiere pizza restaurant chefs in America, who themselves have studied the pizza in Naples!
Use Tipo 00 flour. Tipo 00 flour is the type of Italian flour that Neapolitan pizza restaurants use. It makes for a supple and fluffy dough. You can find it at your local grocery or online. If you can’t find it, you can use all-purpose flour: it will still make great pizza!
Rest the dough for 45 minutes. This is key to the best fluffy pizza dough.
Or, refrigerate the dough 2 to 3 days before baking (optional). If you can, we recommend placing your pizza dough in a sealed container and refrigerating it for 2 to 3 days. This naturally ferments the dough and brings a nutty, complex flavor to the dough.
Review our dough stretching tips. When ready to make the pizza, go to How to Stretch Pizza Dough for our comprehensive guide.
Do I need pizza oven?
No, you don’t need a Neapolitan pizza oven for this recipe. You can cook it in a standard oven at 500°F along with a preheated pizza stone. But if you want those beautiful black char marks on your crust like in these photos, you’ll need a pizza oven (and use this pizza oven dough).
A pizza oven can get much hotter than a regular oven. Your standard oven can get only to 550°F, but a pizza oven reaches temperatures of up to almost 1000°F!
What pizza oven to buy? Alex and I use this portable pizza oven. It’s small, transportable, and heats up to 1000°F in just 10 minutes! It’s powered by wood pellets. Using it takes a bit of practice, but it’s revolutionized our homemade pizza.
Toppings for Neapolitan pizza: the tomatoes
Most Neapolitan pizza recipes call for placing tomatoes right onto the dough. The San Marzano variety of tomato is a type of Italian tomato that is most often used on Neapolitan pizza. You can find canned San Marzano tomatoes in many grocery stores in the United States these days.
We discovered a trick for making a sauce for Neapolitan pizza: this pizza sauce recipe uses just 5 ingredients to make a flavor-popping sauce that reminds us of the best pizza in Naples, Italy. It uses fire-roasted tomatoes, which taste sweet and smoky right out of the can.
Tips for using fresh mozzarella cheese
Fresh mozzarella cheese has a lot of moisture in it, which can sometimes result in a watery pizza! The moisture varies based on the brand. If you’re using fresh mozzarella cheese for this Neapolitan pizza recipe, do the following:
Slice the mozzarella into ¼ inch thick pieces for topping your pizza. Using huge chunks causes a water build up after baking.
If the brand seems extra watery, let it sit on a towel for about 15 minutes, then blot away the extra moisture.
We like to top the mozzarella with a sprinkle of Parmesan cheese to tie it all together before baking.
Here’s a snapshot of eating the best pizza in Naples Italy at Da Michele. It goes down as our favorite pizza experience ever, immortalized here and in the pizza section of our cookbook!
Should Neapolitan pizza have basil?
Like any famous recipe, there are lots of opinions on what makes an authentic Neapolitan pizza recipe. If you’re making a Margherita pizza, we’d say basil is a must. When we had Naples pizza a few years ago, the pizza had one leaf of fresh basil on it. One leaf! Somehow, it brought in just the right basil flavor.
Should you put the basil on a pizza before or after baking? If you’re using a Neapolitan pizza oven, the bake time is only 1 minute. You can place the basil on before baking since it’s such a short cook time. But if you’re baking pizza in a standard oven, fresh basil turns black in the 6 to 7 minute cook time. If you’re using a standard oven, add the basil after baking.
Video with step by step instructions
Perfecting real Neapolitan pizza can be tricky. It’s easiest to learn by watching. Since we can’t come to your kitchen to show you ourselves, here’s the next best thing! This step-by-step video shows exactly how to make the pizza, from kneading to shaping to baking. We highly recommend watching this before you start the recipe!
More artisan pizza recipes
This Neapolitan pizza is one of our favorite artisan pizzas we’ve ever made at home! Here are a few of our other favorite homemade pizza recipes:
Is it possible to make authentic Neapolitan pizza at home without a wood-fired oven?
While a wood-fired oven is ideal, you can achieve a very good Neapolitan pizza at home with a standard oven using high heat. This recipe will guide you through adjustments for achieving a crispy crust despite the limitations of a home oven.
What makes Neapolitan pizza different from other pizzas?
Neapolitan pizza is known for its simplicity and focus on high-quality ingredients. It features a thin, airy crust with a slight char, a simple tomato sauce, and minimal toppings.
What type of flour should I use for Neapolitan pizza dough?
“00” flour, a finely-ground Italian flour, is traditionally used for Neapolitan pizza dough. It contributes to the characteristic light and airy texture. However, bread flour or all-purpose flour can be a suitable substitute.
My dough seems too sticky. What can I do?
Neapolitan pizza dough is on the wetter side. Add flour a little bit at a time until the dough comes together and is no longer sticking excessively to your hands.
How hot should my oven be for Neapolitan pizza?
The key to a Neapolitan pizza is very high heat. Aim to preheat your oven (ideally with a pizza stone) to its maximum temperature, which is usually around 500°F (260°C) or higher.
What if my oven doesn’t get that hot?
Don’t worry! You can still achieve a good result. Preheat your oven to the highest setting and preheat a pizza stone or baking sheet for at least 30 minutes to maximize heat retention.
How can I transfer the pizza to the hot oven without a pizza peel?
You can use a parchment paper “peel.” Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.
Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.
Slice the mozzarella into ¼ inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), allow it to sit on a paper towel for 15 minutes, then dab the mozzarella with the paper towel to remove any additional moisture.
When the oven is ready, stretch the dough into a circle (see How to Stretch Pizza Dough for instructions). Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt.
If you’re baking in a pizza oven, add the basil leaves. For baking in a standard oven, skip this step.
Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.
Notes
*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor! Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes.
**Make the pizza dough up to 1 week in advance and refrigerate.
So you grew up on Hamburger Helper, but now you’re an adult and have a more ✨refined✨ palate (read: sarcasm). Well, this One Pot Chili Mac recipe is your grown-up “I actually know how to cook now” substitute! And don’t worry, it’s almost just as easy as the boxed mix. Promise. It’s rich, hearty, cheesy, beefy comfort food pasta all cooked in one easy-to-clean pot. WIN!
What Is Chili Mac?
Chili Mac is simply macaroni noodles drenched in a rich tomato-based meat sauce, seasoned with chili spices, and with plenty of creamy cheddar cheese melted in. Some recipes also include beans, but I’m going for more of a Hamburger Helper dupe with mine, so I went sans beans. And you might be thinking, “I call that Goulash in my house.” While Chili Mac is similar to American Goulash in that they both contain macaroni noodles and a tomato-based meat sauce, they differ in their seasonings and flavor profiles.
Ingredients for Chili Mac
Here’s what you’ll need to make your own homemade chili mac:
Onion and Garlic: The delicious meat sauce starts with onions and garlic sautéed in olive oil to give the beef plenty of flavor.
Ground Beef: Ground beef makes this dish super hearty and delicious, while still being quick and easy to make. Opt for 85 or 90% lean ground beef to avoid having to drain the fat from the pan.
Flour: A little flour cooked into the sauce helps thicken it up into a delicious gravy-like consistency.
Spices: A mix of spices are added to the sauce for maximum flavor, including chili powder, smoked paprika, garlic powder, and oregano.
Tomato Sauce: Tomato sauce gives the sauce a tangy tomato flavor and adds to the chili flavor profile.
Beef Broth: Beef broth adds tons of flavor to this dish and enough salt to keep everything properly seasoned. If using a low-sodium broth, you may need to add a little salt at the end to taste to really help the flavors pop. We used Better Than Bouillon to make our beef broth for maximum flavor.
Macaroni: Macaroni noodles are an inexpensive and filling ingredient that helps stretch the cost of the beef and keep the entire recipe budget-friendly.
Cheddar Cheese: Cheddar cheese is stirred into the sauce and added on top of the noodles for extra cheesy flavor!
What Else Can I Add?
If you want to take your chili mac to the next level, try adding one or more of these ingredients:
As with any pasta dish, the macaroni will continue to get softer as it absorbs moisture from the sauce, so if softer pasta is not tolerable to you, you may not enjoy the leftovers. That being said, I will gobble up these leftovers without a second thought and love making this Chili Mac for meal prep and even to stock my freezer. I simply refrigerate single-serving portions for up to five days or freeze for up to three months. Let frozen portions thaw in the refrigerator overnight, then reheat using the microwave.
Dice the yellow onion and mince the garlic. Add the onion and garlic to a large deep skillet or Dutch oven with the olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
Add the ground beef to the skillet and continue to stir and cook until the beef is cooked through. If using a higher fat content ground beef, you may want to drain off the excess fat at this point.
Add the flour, chili powder, smoked paprika, garlic powder, and oregano to the skillet with the beef and onions. Continue to cook and stir for about two minutes, allowing the flour and spices to coat the bottom of the skillet, but not burn.
Add the tomato sauce and beef broth to the skillet and stir well to combine, making sure to scrape and dissolve any browned bits off the bottom of the skillet.
Add the uncooked macaroni and stir to combine. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, give the pasta a quick stir to loosen any that is stuck to the bottom, turn the heat down to medium-low, and place the lid back on top.
Allow the macaroni to simmer, stirring every few minutes and always replacing the lid, until the macaroni is tender and the broth has reduced to a rich red gravy (about 10 minuts).
Stir half of the shredded cheese into the sauce until melted, and sprinkle the remainder on top. Place a lid on the pot, turn the heat off, and allow the residual heat to melt the cheese on top. Serve hot and enjoy!
Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large deep skillet or Dutch oven with 1 tablespoon of olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
Add one pound of ground beef to the skillet and continue to stir and cook until the beef is fully browned. If you’re using a higher fat content beef, drain the excess fat out of the pan. Next, add 2 tablespoons of flour, 1 tablespoon of chili powder, ½ teaspoon of smoked paprika, ½ teaspoon of garlic powder, and ½ teaspoon of dried oregano.
Continue to stir and cook the flour and spices into the beef for about two minutes, allowing it to coat the bottom of the skillet, but not burn.
Add one 8oz. can of tomato sauce and three cups of beef broth to the skillet. Stir well until everything is evenly combined, making sure to scrape and dissolve all of the browned bits off the bottom of the skillet.
Add ½ pound (about 2 cups) of uncooked macaroni to the skillet and stir to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once boiling, give everything a quick stir to loosen any macaroni from the bottom of the skillet, turn the heat down to medium-low, and place the lid back on top.
Let the macaroni simmer in the broth, stirring every few minutes or so and always placing the lid back on top, until the macaroni is tender and the broth has reduced to a saucy red gravy (about 10 minutes).
Add ½ cup of shredded cheddar cheese to the chili mac and stir it into the sauce until melted.
Sprinkle the remaining ½ cup of shredded cheese on top. Place a lid on the skillet and turn the heat off. Let the residual heat melt the cheese, then serve. You can garnish with chopped cilantro or sliced green onions, if desired.
When you are craving comfort food, what do you turn to? A few favorites at our house include chicken pot pie, chicken noodle soup, grilled cheese, mac and cheese, and baked ziti. This American Goulash is also a popular comfort food dish. It is made wit…
When you are craving comfort food, what do you turn to? A few favorites at our house include chicken pot pie, chicken noodle soup, grilled cheese, mac and cheese, and baked ziti. This American Goulash is also a popular comfort food dish. It is made with ground beef, veggies, garlic, a rich tomato sauce, beef…
Most Neapolitan pizza recipes call for placing tomatoes right onto the dough. The San Marzano variety of tomato is a type of Italian tomato that is most often used on Neapolitan pizza. You can find canned San Marzano tomatoes in many grocery stores in the United States these days. 
Like any famous recipe, there are lots of opinions on what makes an authentic Neapolitan pizza recipe. If you’re making a 
Prep Time:
Yield:
Print Recipe
Pin Recipe
Category:
Method:
Cuisine:
When you are craving comfort food, what do you turn to? A few favorites at our house include chicken pot pie, chicken noodle soup, grilled cheese, mac and cheese, and baked ziti. This American Goulash is also a popular comfort food dish. It is made with ground beef, veggies, garlic, a rich tomato sauce, beef…