Why You’ll Love This Recipe

Porcupine Meatballs are a comforting, old-fashioned dish made with ground beef and rice, simmered in a savory tomato sauce until tender. The rice expands during cooking and sticks out slightly, giving the meatballs their signature “porcupine” look. It’s a hearty, family-friendly meal that’s simple to prepare and packed with flavor.

ingredients

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

ground beefuncooked long-grain white riceonion (finely chopped)eggsgarlic powderonion powdersaltblack peppercanned tomato saucebeef broth or waterWorcestershire sauce

directions

In a large bowl, combine ground beef, rice, chopped onion, eggs, garlic powder, onion powder, salt, and black pepper. Mix until just combined.

Shape the mixture into small meatballs, about 1½ inches in diameter.

In a large skillet or Dutch oven, combine tomato sauce, beef broth (or water), and Worcestershire sauce. Stir to combine and bring to a simmer over medium heat.

Gently add the meatballs to the sauce in a single layer.

Cover and simmer on low heat for 45-60 minutes, occasionally stirring gently to prevent sticking. The rice should be fully cooked and slightly sticking out of the meatballs.

Serve hot with extra sauce spooned over the top.

Servings and timing

This recipe yields approximately 20 meatballs.
Preparation time: 15 minutes
Cooking time: 45-60 minutes
Total time: 1 hour to 1 hour 15 minutes

Variations

Use ground turkey or chicken for a lighter version.

Add a pinch of red pepper flakes for a bit of heat.

Substitute brown rice for white, but parboil it first for even cooking.

Add chopped bell pepper or celery to the meat mixture for extra flavor and texture.

Make it in a slow cooker for an easy hands-off version.

storage/reheating

Store Porcupine Meatballs in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a saucepan over medium heat or in the microwave for 1-2 minutes.
They can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Why are they called Porcupine Meatballs?
The rice sticks out from the cooked meatballs, resembling the quills of a porcupine.

Can I use instant rice?
Instant rice is not recommended, as it will overcook and become mushy.

Do I need to cook the rice before adding it?
No, the uncooked rice cooks inside the meatballs as they simmer in the sauce.

Can I bake these instead of simmering?
Yes, place the meatballs in a baking dish with sauce, cover with foil, and bake at 350°F for about 1 hour.

What can I serve with them?
They pair well with mashed potatoes, steamed vegetables, or crusty bread.

Can I double the recipe?
Yes, just make sure to use a large enough pot or skillet to hold all the meatballs.

Do they freeze well?
Yes, both the uncooked meatballs and the fully cooked dish freeze well.

Can I use pre-cooked rice?
Not ideal, as it won’t expand or create the signature texture of the dish.

Are they gluten-free?
Yes, if you ensure all ingredients (like Worcestershire sauce) are gluten-free.

Can I make them in advance?
Yes, prepare and refrigerate the raw meatballs a day ahead, then cook when ready.

Conclusion

Porcupine Meatballs are a nostalgic and satisfying dish that brings a bit of fun to the dinner table with their unique appearance and rich flavor. Whether you’re feeding a crowd or looking for an easy weeknight dinner, these meatballs offer comfort, tradition, and taste in every bite.