These tasty meatballs have rice cooked right inside. That's what gives them their porcupine name. They are delicious cooked in this simple homemade sauce. We love them for dinner, but you could easily make them in a slow cooker for a game day snack as well!
Mix together onion, beef, garlic, eggs, rice, salt and pepper in a big mixing bowl until just combined. You don't want to overwork the meat.
Gently roll into golf ball sized balls and place on a cooking sheet.
In a oven safe skillet, heat the cooking oil over medium heat. Working in batches, brown all sides of the meatballs then remove from the pan.
Once all of the meatballs have been browned, drain the grease. Add the tomatoes and tomato sauce, scraping any browned bits off the bottom of the pan.
Stir in the drained sauerkraut and Italian seasoning. Gently nestle the meatballs in the sauce. It is ok if there doesn't seem to be enough sauce at this point, it will all come together.
Cover and cook over medium low for about 25 minute or until the meatballs are cooked through.
Notes
If you are concerned about the sauerkraut flavor, you can rinse the kraut a bit and chop it up finer.