Why You’ll Love This Recipe

Old Fashioned Porcupine Meatballs are a comforting, vintage dish made with ground beef, rice, and a savory tomato-based sauce. The rice expands during cooking, resembling little porcupine quills—hence the name. This one-pan meal is hearty, easy to prepare, and perfect for a cozy family dinner.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefuncooked white riceonion (finely chopped)eggsgarlic (minced)saltpeppercanned tomato soupwaterWorcestershire sauceparsley (optional, for garnish)

directions

In a large bowl, combine ground beef, uncooked rice, chopped onion, eggs, minced garlic, salt, and pepper. Mix until well combined.

Form the mixture into golf ball-sized meatballs.

In a large skillet or Dutch oven, mix together tomato soup, water, and Worcestershire sauce over medium heat.

Place the meatballs into the sauce in a single layer.

Cover and simmer on low heat for 45-50 minutes, turning meatballs occasionally, until the rice is tender and the meat is cooked through.

Garnish with chopped parsley before serving, if desired.

Servings and timing

This recipe yields approximately 20 meatballs.
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Total time: 1 hour

Variations

Use ground turkey or pork instead of beef for a lighter version.

Add diced bell pepper or celery to the meat mixture for extra texture.

Swap the tomato soup for crushed tomatoes and a splash of cream for a richer sauce.

Bake the meatballs in the oven at 350°F (175°C) in a covered casserole dish for about 1 hour instead of stovetop simmering.

storage/reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave until warmed through.
For longer storage, freeze cooked meatballs in sauce for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Why are they called porcupine meatballs?

The rice in the meatballs expands during cooking and sticks out like little porcupine quills.

Can I use instant rice?

Traditional long-grain white rice is best, but instant rice can be used if adjusted for shorter cooking time.

Do I have to cook the rice before adding it?

No, the rice goes in raw and cooks inside the meatballs as they simmer in the sauce.

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and store them in the fridge until ready to cook.

Can I make them gluten-free?

Yes, just ensure the tomato soup and Worcestershire sauce are gluten-free.

What should I serve with them?

They pair well with mashed potatoes, crusty bread, or a side of green beans.

Can I bake instead of simmer?

Yes, baking in a covered dish at 350°F for about 1 hour works great.

Why are my meatballs falling apart?

Make sure to mix the ingredients well and avoid over-handling when forming the balls.

Can I double the recipe?

Yes, this recipe scales up easily for larger servings.

Are they spicy?

Not typically, but you can add a pinch of chili flakes if you prefer a kick.

Conclusion

Old Fashioned Porcupine Meatballs are a nostalgic, satisfying meal that brings back the charm of traditional home cooking. With simple pantry ingredients and easy preparation, they make for a reliable dinner that’s both filling and flavorful. A classic recipe worth keeping in your regular rotation.