Porcupine Meatballs are a nostalgic, comforting dish featuring tender meatballs infused with rice and cooked in a rich tomato sauce. These delightful meatballs are a family favorite, perfect for weeknight dinners or casual gatherings. The rice cooks inside the meatballs, giving them their signature “porcupine” appearance.
Why You’ll Love This Recipe
- Easy to prepare with pantry staples.
- A hearty and satisfying meal for the whole family.
- One-pot recipe—minimal cleanup required.
- Great for meal prep and leftovers.
- Customizable with your favorite seasonings and sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- Ground beef or pork (or a mix)
- Uncooked white rice
- Onion, finely chopped
- Egg
- Garlic, minced
- Salt and pepper
- Optional: Worcestershire sauce, dried parsley, or Italian seasoning
For the Tomato Sauce:
- Canned tomato sauce
- Beef or chicken broth
- Worcestershire sauce
- Garlic powder
- Onion powder
- Optional: A pinch of sugar to balance the acidity
Directions
- Prepare the Meatball Mixture:
- In a large bowl, combine ground meat, uncooked rice, onion, egg, garlic, salt, pepper, and any optional seasonings. Mix until just combined.
- Shape the Meatballs:
- Roll the mixture into golf ball-sized meatballs and set them aside on a tray.
- Prepare the Sauce:
- In a large skillet or Dutch oven, combine tomato sauce, broth, Worcestershire sauce, garlic powder, onion powder, and optional sugar. Bring to a simmer.
- Cook the Meatballs:
- Gently place the meatballs into the simmering sauce. Cover and cook on low heat for 30-40 minutes, stirring occasionally to prevent sticking. Ensure the meatballs are cooked through (internal temperature should reach 165°F/74°C).
- Serve:
- Serve hot, garnished with fresh parsley if desired. Pair with mashed potatoes, rice, or a side salad.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Spicy Twist: Add red pepper flakes or hot sauce to the tomato sauce for a kick.
- Cheesy Option: Mix shredded cheese into the meatball mixture or sprinkle cheese over the dish before serving.
- Gluten-Free: Use gluten-free broth and double-check that all seasonings are gluten-free.
- Herbaceous Flavor: Add fresh herbs like basil, oregano, or thyme to the sauce.
- Vegetarian: Use plant-based ground meat and cooked quinoa instead of rice for a meatless version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked meatballs and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over low heat, adding a splash of water or broth if needed. Alternatively, microwave individual portions until warmed through.
FAQs
1. Can I use cooked rice instead of uncooked?
Yes, but reduce the amount of liquid in the sauce slightly since the rice won’t absorb as much.
2. What type of rice is best?
Long-grain white rice is ideal, but jasmine or basmati also work well.
3. Can I bake the meatballs instead of cooking them in sauce?
Yes, bake at 375°F (190°C) for 20-25 minutes, then simmer in the sauce for added flavor.
4. Can I use ground turkey or chicken?
Absolutely! Leaner meats like turkey or chicken are great substitutes, but you may need to adjust cooking times slightly.
5. How do I keep the meatballs from falling apart?
Avoid overmixing the meat mixture, and ensure the rice and egg are well incorporated.
6. Can I make the sauce creamier?
Add a splash of heavy cream or a dollop of sour cream to the sauce for a rich twist.
7. Can I make mini porcupine meatballs?
Yes, shape smaller meatballs and reduce cooking time accordingly.
8. What sides pair well with this dish?
Mashed potatoes, steamed vegetables, crusty bread, or a simple green salad are excellent choices.
9. Can I use brown rice instead of white rice?
Yes, but par-cook the brown rice first since it takes longer to cook.
10. How do I balance the acidity of the tomato sauce?
Add a pinch of sugar, a splash of cream, or a drizzle of honey to mellow out the acidity.
Conclusion
Porcupine Meatballs are a classic comfort food that’s easy to prepare and loved by all. With their flavorful sauce and unique texture, they’re sure to be a hit at your dinner table. Whether you’re feeding a family or meal prepping for the week, this recipe delivers satisfying results every time. Try it tonight for a hearty, delicious meal!
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Porcupine Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Porcupine meatballs are a classic comfort food dish made with ground meat and rice, simmered in a rich tomato sauce. The rice cooks inside the meatballs, creating a tender texture and a “porcupine” appearance. Perfect for a family dinner or a cozy meal!
Ingredients
For the Meatballs:
- 1 lb (500g) ground beef (or pork/beef mix)
- 1/2 cup uncooked white rice
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
For the Sauce:
- 1 can (14 oz/400g) crushed tomatoes
- 1 1/2 cups beef or chicken stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon dried oregano or thyme
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
Instructions
- Prepare the Meatballs:
- In a large bowl, combine the ground beef, rice, onion, garlic, egg, salt, pepper, and paprika (if using). Mix gently with your hands until just combined.
- Roll the mixture into 1 1/2-inch meatballs (about the size of a golf ball). Set aside on a plate.
- Make the Sauce:
- In a large skillet or pot, combine the crushed tomatoes, stock, Worcestershire sauce, sugar, oregano, salt, and pepper. Bring the sauce to a gentle simmer over medium heat.
- Cook the Meatballs:
- Carefully place the meatballs into the simmering sauce in a single layer. Spoon some sauce over the top to coat them.
- Reduce the heat to low, cover, and simmer for 30–40 minutes, or until the rice is tender and the meatballs are fully cooked. Gently stir occasionally to prevent sticking.
- Serve and Enjoy:
- Serve the meatballs with the sauce over mashed potatoes, rice, or pasta. Garnish with fresh parsley if desired.
Notes
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the sauce during the last 5 minutes of cooking.
- Add diced bell peppers or mushrooms to the sauce for extra vegetables.
- These meatballs freeze well—store in an airtight container for up to 2 months.