I don’t know how I let Beth talk me into making these porcupine meatballs, but I’m glad she did! 😄 They are incredibly tender, super aromatic, 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, spices and a savory homemade tomato sauce. Adding inexpensive rice is also a great way to divide a pound of beef into multiple portions. And did I mention that this meatball recipe is perfect for meal prep too?
What are porcupine meatballs?
Porcupine meatballs are an American comfort food dish that was popular during the Great Depression. At the time, supplies were limited and these porcupine meatballs only required a few basic ingredients such as ground beef, rice and tomato soup. Their funny name comes from their unique appearance. As the meatballs cook, the rice will begin to protrude from the side, resembling the appearance of a porcupine! Does anyone remember these delicious little meatballs growing up?
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 fat that accumulates in the pot as the meatballs cook. But 85% Lean should work pretty well too.
- White long grain rice: Rice is an important ingredient! Not only does this make the meatballs larger and more filling, but you also get the classic porcupine look! For this recipe you should use long grain white rice.
- Onion and Garlic: Onions and garlic create a wonderful flavor base for the meatballs.
- Spice: The meatballs are seasoned with Italian seasoning for lots of herbal flavor, as well as onion powder, garlic powder, salt and pepper.
- Egg: The egg acts as a binding agent so the meatballs don’t fall apart.
- Tomato sauce: Another important ingredient in 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 depth to the flavor. I also added a can of crushed tomatoes to thicken the sauce, some sugar to balance the acidity of the tomatoes, and water to help the rice cook. Overall, this sauce adds wonderful flavor to these porcupine meatballs!
Should you cook the rice first?
You may be wondering if you need to cook the rice first before adding it to the meatballs. The answer is no. Cooking the rice first is just an extra step that I didn’t think was necessary. Using uncooked rice allows the rice to cook at the same time as the meatballs, soaking up all the spices and flavors of the dish.
You can store 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 warmed through.
If you want to Freeze the meatballsI suggest freezing them uncooked and then making the tomato sauce fresh when you need a quick weeknight dinner. To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until firm (1-2 hours) before transferring to a gallon-size freezer bag to store up to three Store for months. When ready to cook, let the meatballs thaw in the refrigerator overnight and then simmer 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 on a bed of rice, but mashed potatoes or noodles would also work well.
Porcupine meatballs
These simple and flavorful porcupine meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.
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Meatballs
- 2 TL Italian spice ($0.20)
- 1/2 TL Onion powder ($0.05)
- 1/2 TL Garlic powder ($0.05)
- 1 1/2 TL Salt ($0.06)
- 1/4 TL freshly ground black pepper ($0.02)
- 1/2 Cup Long grain white rice, uncooked ($0.15)
- 1 Lb. lean ground beef ($7.49)
- 1/2 yellow onion, finely diced ($0.18)
- 2 Garlic cloves, chopped ($0.16)
- 1 big egg ($0.17)
- 2 tablespoon chopped parsley (for garnish) ($0.18)
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In a small bowl, stir together the Italian seasoning, onion powder, garlic powder, salt and black pepper.
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Rinse the rice in cold water and drain well. Place the lean ground beef in a large bowl along with the rice, finely diced onion, minced garlic, egg and spice mixture.
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Mix everything with your hands until evenly combined. Try not to over mix as this can make the meatballs tough.
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Divide the meat mixture into 24 meatballs, about two tablespoons each. Place the formed meatballs in a large pot or Dutch oven. It’s okay if the meatballs touch each other. I also stacked a few on top of each other.
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Now make the sauce. In a medium bowl, combine tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, black pepper, garlic powder and water. Mix all ingredients until well blended. Pour the tomato sauce mixture over the meatballs.
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Cover the pot with a lid and bring the pot to a boil. Once boiling, reduce heat to medium-low and simmer meatballs for 35-40 minutes.
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Serve over rice or mashed potatoes with freshly chopped parsley and enjoy!
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Portion: 4MeatballsCalories: 191kcalCarbohydrates: 17GProtein: 19GFat: 5GSodium: 685mgFiber: 1G
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How to make porcupine meatballs – step by step photos
In a small bowl, stir together 2 teaspoons Italian seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 1/2 teaspoons salt, and 1/4 teaspoon freshly ground black pepper.
Rinse 1/2 cup of uncooked long-grain white rice in cold water and drain well. Place 0.5 kg of lean ground beef in a large bowl along with the rice, half a finely diced onion, two minced garlic cloves, an egg and the spice mixture. Mix everything with your hands until evenly combined. Try not to over mix as this can make the meatballs tough.
Divide the meat mixture into 24 meatballs, about two tablespoons each.
Place the formed meatballs in a large pot or Dutch oven. It’s okay if the meatballs touch each other. I also stacked a few on top of each other.
Now make the sauce. In a medium bowl, combine a 15oz. can of tomato sauce, a 15oz. can crushed tomatoes, 1 tablespoon Worcestershire sauce, 1 tablespoon sugar, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder and 1/2 cup water. Mix all ingredients until well blended.
Pour the tomato sauce mixture over the meatballs.
Cover the pot with a lid and bring the pot to a boil. Once boiling, reduce heat to medium-low and simmer meatballs for 35-40 minutes.
Enjoy it plain or serve with additional rice or mashed potatoes and garnish with fresh chopped parsley. I’m convinced now, Beth, you were right!😄
